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Beef and Cheese Chimichanga

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Sandwich
Cuisine Mexican
Servings 5
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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.

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