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.
Yield: 4
Materials
- 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.
Instructions
- 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