Taste of Home
Ground beef is one of my go to meats when I forget to pull anything out for dinner. You know the fall back meals like spaghetti, shephards pie, tacos etc. Well sometimes you get burnt out on that stuff and need something different in this case a little spice :) My family really liked this dinner and so my SUPER MOM status was saved!!!!! I did change it up though, I rolled them up and then put them in a pan and sprayed them with pam and then cooked them at 350 for about 30 minutes then turned them and did the same thing on the other side. Your filling is already cooked so you pretty much just cook it until its at desired crispness. But you can cook them either way and they are super yummy!!
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 tsp. chili powder
1 tsp. 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 (6 ounces) shredded cheddar cheese
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. Yield: 1 dozen