Beef And Bean Chimichangas Recipe
Are you looking for a Beef And Bean Chimichangas recipe that will make you beat the best chefs? The Mexican Beef And Bean Chimichangas is most often prepared with Beef as the main ingredient. Treat your near and dear ones with this amazing Beef And Bean Chimichangas as a Main Dish . I suggest that you try out this Beef And Bean Chimichangas recipe, and tell me how you find it.
Ingredients
1 pound ground beef
2 tablespoons Oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (16 ounces) whole tomatoes, drained, cut up
1/3 cup salsa
1 1/2 teaspoons chili powder
3/4 teaspoon ground coriander
1/2 teaspoon ground thyme
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon ground cumin
1 cup retried beans Oil for frying
6 eight-inch flour tortillas
3/4 cup shredded Monterey Jack cheese (optional)
Directions
Place ground beef in medium skillet.
Brown over medium-high heat.
Drain.
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).
Brown over medium-high heat.
Drain.
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).
