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Beef Chimichangas

 Beef Chimichangas
A spicy sauce sparks up these hearty beef- and bean-filled tortillas. I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. —Schelby Thompson, Camden Wyoming, Delaware
12 ServingsPrep: 25 min. Cook: 15 min.

Ingredients

  • 1 pound ground beef
  • 1 can (16 ounces) refried beans
  • 1/2 cup finely chopped onion
  • 3 cans (8 ounces each) tomato sauce, divided
  • 2 teaspoons chili powder
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • 12 flour tortillas (10 inches), warmed
  • 1 can (4 ounces) chopped green chilies
  • 1 can (4 ounces) chopped jalapeno peppers
  • Oil for deep-fat frying
  • 1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder,
  • garlic and cumin.
  • Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold
  • edge nearest filling up and over to cover. Fold in both sides and
  • roll up. Fasten with toothpicks. In a large saucepan, combine the
  • chilies, peppers and remaining tomato sauce; heat through.
  • In an electric skillet or deep-fat fryer, heat 1 in. of oil to
  • 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side
  • or until browned. Drain on paper towels. Sprinkle with cheese. Serve

2 of 2

Beef Chimichangas (continued)

Directions (continued)

  • with sauce. Yield: 1 dozen.