Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds ground beef

  2. 1 medium onion, chopped

  3. 1 medium green pepper, chopped

  4. 1 garlic clove, minced

  5. 2 cans (16 ounces each ) refried beans

  6. 1/2 cup shredded cheddar cheese

  7. 1/2 cup taco sauce

  8. 16 flour tortillas (10 inches) Vegetable oil Toppings: shredded lettuce, BREAKSTONE'S® Sour Cream, chopped ripe olives, chopped tomatoes, additional cheddar cheese

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes. Remove from the heat. Spoon about 1/3 cup off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned. Turn; cook 2-3 minutes longer. Drain on paper towels. Serve with toppings of your choice. Yield: 16 chimichangas.


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