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
Beef and Bean 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.
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