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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
Directions:
- 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 the beef mixture off-center on each tortilla. Fold the edge nearest the 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 inch of oil to 375°F (190°C). Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.
- Sprinkle with shredded cheddar cheese. Serve with the prepared sauce.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 475 kcal | Servings: 6 servings
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