Mmm…chimichangas! This was my first attempt at them, actually. But when DH took the time to email me the recipe and say “Let’s have this” — well, I was so impressed he found a recipe, I HAD to make it!
These were actually quite tasty. The first time I make a recipe, I generally follow it to a “T” — and decide what I’ll change next time.
I provide the original recipe here, as well as some things I think I’ll change next time.
Beef and Bean Chimichangas
(Original recipe from allrecipes.com)
Serves 8
1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced
Directions
– Preheat the oven to 350 degrees
– Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender.
– Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. – Cook until heated through, then remove from heat, and set aside.
– Open the can of beans, and spread a thin layer of beans onto each of the tortillas.
– Spoon the beef mixture down the center, and then top with as much shredded cheese as you like.
– Roll up the tortillas, and place them seam-side down onto a baking sheet.- Brush the tortillas with melted butter.
– Bake for 30 to 35 minutes in the preheated oven, or until golden brown.
– Serve with lettuce and tomato.
I also served a side of rice and black beans, per DH’s request. This is just rice, black beans, salt, pepper, and a little cumin. Nothing fancy.
