Beef and Cheese Chimichanga

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Beef and Cheese Chimichanga

This dish is one of my personal favorites. It takes a little time and effort, but it is worth it. If you like Mexican food this is a must try!
-Made this for a freezer meal. Modified just a bit with my homemade salsa and added rice. Froze it in 6 serving portions. Thawed, wrapped, and fried when we were ready to eat. Excellent and saved us lots of time after work for a great meal! Thanks so much for sharing this recipe!
-I Have Been Craveing a Chimichanga… Just last night after work ,I went to a Taco Shop and got a Nacho but, Really wanted a Chimichanga just diden’t want to gambel, Wasen’t sure if I’d like their’s?? However- This Recipe Looks AWESOME!!!!!LOVE IT!!! Thanks for Shareing ;
-Chorizo is available at just about any grocery, it is one of the things that give them the best flavor. I suppose you might just be able to omit it if you don’t have it but it will change the flavor.
-OH my.. Never had that.. looks yummy.. I can not seem to find the Mexican sausage around here.. Any suggestions.. My man loves the Mexican sausage. Looked at wegmans did not see it there or at walmart.

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

 

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.

Directions

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

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