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Beef and Bean Chimichangas

My family never gets bored with what I serve for dinner, because I'm always trying new recipes. These chimichangas, though, are often requested especially by our teenage daughter.—Janice Lyons, Eagle River, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    16 chimichangas

Ingredients

  • 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

Directions

  • 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 beef mixture 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. Discard toothpicks. Serve with toppings of your choice.
Nutrition Facts
1 each: 328 calories, 9g fat (4g saturated fat), 27mg cholesterol, 574mg sodium, 38g carbohydrate (2g sugars, 8g fiber), 16g protein.

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