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Beef And Bean Chimichangas

American.foodie's picture
  Ground beef 1 Pound
  Oil 2 Tablespoon
  Onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), minced
  Canned whole tomatoes 16 Ounce, drained and cut up (1 Can)
  Salsa 1⁄3 Cup (5.33 tbs)
  Chili powder 1 1⁄2 Teaspoon
  Ground coriander 3⁄4 Teaspoon
  Ground thyme 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cayenne 1⁄8 Teaspoon
  Ground cumin 1⁄8 Teaspoon
  Retried beans 1 Cup (16 tbs)
  Oil 2 Tablespoon (For Frying)
  8 inch flour tortillas 6
  Shredded monterey jack cheese 3⁄4 Cup (12 tbs)

Place ground beef in medium skillet.
Brown over medium-high heat.
Remove beef from skillet; set aside.
Place 2 tablespoons Oil in same skillet.
Add onion and garlic.
Saute over moderate heat until onion is tender.
Stir in ground beef, tomatoes, salsa, chili powder, coriander, thyme, salt, cayenne and cumin.
Cook over medium-low heat, stirring occasionally, 10 to 15 minutes, or until mixture is thickened.
Remove from heat.
Stir in refried beans.
Heat 2 inches Oil in deep-fryer or large saucepan to 375 °F.
Meanwhile, place 1/2 cup beef mixture in center of each tortilla.
Fold opposite sides of tortilla to center over beef mixture.
Fold ends toward center; secure with wooden pick.
Fry 1 to 2 chimichangas at a time, 1 1/2 to 2 minutes, or until golden brown.
Drain on paper towels.
Sprinkle top of each chimichanga with 2 tablespoons Monterey Jack cheese (optional).

Recipe Summary

Main Dish

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