Beefy Chimichangas Recipe
Beefy chimichangas are very popular as a Tex-Mex fried burrito recipe. Prepared with ground beef and refried beans, the beefy chimichangas are spiced with garlic and green chilies and served with hot tomato sauce and cheese topping. Spicy and rich!
Ingredients
1 pound lean ground beef
1/2 cup finely chopped onion
1 (16 ounce) can refried beans
2 teaspoons chili powder
1/2 teaspoon ground cumin
2 cloves garlic, minced
3 (8 ounce) cans tomato sauce
10 to 12 (10 inch) flour tortillas
1 (4 ounce) can chopped green chiles, drained
1 canned jalapeno pepper, seeded and chopped
Vegetable oil
1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack cheese
Directions
Cook ground beef in a large skillet until browned, stirring to crumble.
Drain well.
Stir in onion, next 4 ingredients, and 1/2 cup tomato sauce.
Spoon about 1/3 cup of meat mixture off center of a tortilla.
Fold the edge nearest filling up and over filling, just until mixture is covered.
Fold in opposite sides of tortilla to center; roll up.
Secure with wooden picks.
Repeat with remaining meat filling and tortillas.
Combine remaining tomato sauce, green chiles, and jalapeno pepper in a saucepan; cook over medium heat just until heated.
Fry chimichangas in deep hot oil 2 to 3 minutes or until golden brown, turning once.
Drain well on paper towels.
Remove wooden picks.
Arrange chimichangas on serving plates.
Spoon hot tomato sauce over tops, and immediately sprinkle with shredded cheese.
Drain well.
Stir in onion, next 4 ingredients, and 1/2 cup tomato sauce.
Spoon about 1/3 cup of meat mixture off center of a tortilla.
Fold the edge nearest filling up and over filling, just until mixture is covered.
Fold in opposite sides of tortilla to center; roll up.
Secure with wooden picks.
Repeat with remaining meat filling and tortillas.
Combine remaining tomato sauce, green chiles, and jalapeno pepper in a saucepan; cook over medium heat just until heated.
Fry chimichangas in deep hot oil 2 to 3 minutes or until golden brown, turning once.
Drain well on paper towels.
Remove wooden picks.
Arrange chimichangas on serving plates.
Spoon hot tomato sauce over tops, and immediately sprinkle with shredded cheese.
