Mmm. These were absolutely amazing. I've been wanting to try them for years now.
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What you need:
- 1 1/2 lb ground beef
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 garlic clove, minced
- 2 cans (16 oz. each) refried beans
- 1/2 cup shredded cheddar cheese
- 1/2 cup taco sauce (I used Taco Bell's mild sauce)
- 16 flour tortillas (10-inch)
- Vegetable oil
- Toppings: lettuce, sour cream, black olives, tomatoes, cheese, etc.
Directions:
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In a large skillet, cook beef, onion, green pepper, and garlic over medium heat until the meat is no longer pink; drain. |
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Add beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes. Remove from heat. |
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I unfortunately didn't get 10-inch tortillas because the commissary didn't have any. Also Old El Paso brand tortillas were ripping and breaking like crazy. Next time I will try my favorite tortillas, Azteca. Spoon about 1/3 cup off-center on each tortilla. |
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I apparently also rolled it up wrong. Fold the edges nearest the top and bottom of the filling, then roll up. |
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Secure with a toothpick. It's easiest to do them horizontally. I learned that after I cooked the first few. I was really not having a smart day with these chimichangas. |
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In a large skillet, fry tortillas, folded side down, in oil 2 to 3 minutes or until lightly browned. Turn; cook 2 to 3 minutes longer. |
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Drain on paper towels. |
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Top with your preferred toppings and dig in! |
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Mmm! |
1 comment :
Delicious!
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