BEEF AND CHEESE CHIMICHANGA

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.

Leave a Comment