Tuesday, October 21, 2008

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,


Amy said...

Thank you for sharing this recipe, Julie!:)

I'll let you know when I make them. They look and sound delicious!

God Bless,

Marci said...

We LOVE Mexican food. I will be trying these!!!