Beefy Chimichangas

1 pound ground chuck

1/2 cup finely chopped onion

1 can Refried Beans (16 0z)

2 teaspoons chili powder

1 teaspoon ground cumin

2 cloves minced garlic

1/2 cup tomato sauce

10 to 12 large tortillas

Vegetable oil to fry

Cook ground beef in a large skillet until browned, stirring to crumble. Drain well. Stir in onion and next 5 ingredients. Spoon about 1/3 cup of mixture in tortilla. Fold each side up and then fold the ends up and secure with a tooth pick. (Don't forget to remove toothpicks before serving)! Repeat with remaining meat sauce and tortillas. Fry in deep hot oil one at a time until brown on each side. Watch them carefully they will burn quickly. Drain well on paper towels.

To serve: Either serve with salsa and cheddar cheese or sometimes I make a homemade sauce from 2 cans tomato sauce and my canned jalapenos. I pour the jalapeno juice in with the tomato sauce and add a lot of jalapenos too. I then heat it on the stove. This sauce is spicy and my younger children prefer plain salsa to top their chimichangas. I also serve sour creme on the side. (If you have left over chimichangas, do not fry them but freeze them instead. Thaw in refrigerator and then fry as directed. I do this a lot and they are great)!

grace and peace,

julie