Beef And Cheese Chimichanga

I grew up with my mother creating Mexican cuisine, but when I moved out on my own, I began going to a certain Mexican restaurant in town. When I tried Chimichangas, I fell in love! My mother was a terrific chef, but this dish was unlike anything I had ever tasted.

Ingredients:

1 pound ground beef

1 can (16 ounces) refried beans

1/2 cup finely chopped onion

3 cans (8 ounces each) tomato sauce, divided

2 teaspoons chili powder

1 teaspoon minced garlic

1/2 teaspoon ground cumin

12 flour tortillas (10 inches), warmed.

1 can (4 ounces) chopped green chilies.

1 can (4 ounces) chopped jalapeno peppers.

Oil for deep-fat frying.

1-1/2 cups shredded cheddar cheese.

PREPARATION:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.

Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.

In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce

Recipe Card

BEEF AND CHEESE CHIMICHANGA

I grew up with my mother creating Mexican cuisine, but when I moved out on my own, I began going to a certain Mexican restaurant in town. When I tried Chimichangas, I fell in love! My mother was a terrific chef, but this dish was unlike anything I had ever tasted.

  • 1 pound ground beef
  • 1 can (16 ounces refried beans)
  • 1/2 cup finely chopped onion
  • 3 cans (8 ounces each tomato sauce, divided)
  • 2 teaspoons chili powder
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • 12 flour tortillas (10 inches, warmed.)
  • 1 can (4 ounces chopped green chilies.)
  • 1 can (4 ounces chopped jalapeno peppers.)
  • Oil for deep-fat frying.
  • 1-1/2 cups shredded cheddar cheese.
  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.
  2. Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.
  3. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce
Main Course
American
BEEF AND CHEESE CHIMICHANGA

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