Beef Chimichangas

  Dinner

My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream.

Beef Chimichangas

Average Rating: 4.428571

TOTAL TIME: Prep: 25 min. Cook: 15 min.
YIELD: 1 dozen.

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

Instructions

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1 chimichanga: 626 calories, 41g fat (9g saturated fat), 37mg cholesterol, 1094mg sodium, 46g carbohydrate (5g sugars, 6g fiber), 19g protein.

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