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Beef and Been Chimichangas
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1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
2 cans (16 ounces each) refried beans
1/2 cup shredded cheddar cheese
1/2 cup taco sauce
16 flour tortillas (10 inches)
Vegetable oil
Toppings: shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes, additional cheddar cheese
In a large skillet, cook beef, onion, green pepper and garlic over medium heat
until the meat is no longer pink; drain. Add the beans, cheese and taco sauce.
Cook and stir until cheese is melted, about 5 minutes. Remove from the heat.
Spoon about 1/3 cup off-center on each tortilla. Fold up edge nearest filling;
fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry
tortillas, folded side down, in oil for 2-3 minutes or until lightly browned.
Turn; cook 2-3 minutes longer. Drain on paper towels. Serve with toppings of your
choice.
Yield: 16 chimichangas.
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Printed from tasteofhome.com Oct 15, 2008Copyright Reiman Media Group, Inc © 2008 |