Ingredients Jump to Instructions ↓

  1. 2 lbs ground chuck

  2. 3/4 cup chopped onion

  3. 2 (16 oz.) cans refried bean s

  4. 4 teaspoons chili powder

  5. 1 teaspoon ground cumin

  6. 3 cloves garlic , minced

  7. 2 (15 oz.) cans tomato sauce

  8. 10 - 12 (10 inch) flour tortillas

  9. 1 (4 1/2 oz.) can chopped green chile s, drained Vegetable oil

  10. 2 cups shredded Mexican blend cheese

Instructions Jump to Ingredients ↑

  1. Brown ground chuck in large skillet, crumbling as it cooks. Drain and rinse meat under hot water. Return beef to skillet and add onion, beans, chili powder, cumin, and garlic. Stir in one can of tomato sauce. Divide meat mixture evenly among tortillas, spooning the filling off center of each. Fold edge nearest filling up and over filling, just until mixture is covered. Fold top and bottom sides toward the center and roll up. Secure with toothpicks. Repeat with remaining tortillas. Combine remaining can of tomato sauce and chopped green chiles in a small saucepan. Cook over medium low heat until heated through while the chimichangas are frying. Pour oil to depth of 1 inch in a Dutch oven or deep skillet; heat to 375*. Fry chimichangas 2 minutes or until golden, carefully turning once. Drain on paper towels. Top chimichangas with hot tomato sauce and immediately sprinkle with cheese.


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