Friday, January 21, 2011

Beef & Bean Chimichangas

Mmm. These were absolutely amazing. I've been wanting to try them for years now.

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.
In a large skillet, cook beef, onion, green pepper, and garlic over medium heat until the meat is no longer pink; drain.

Add beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes. Remove from heat.

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.

I apparently also rolled it up wrong. Fold the edges nearest the top and bottom of the filling, then roll up.

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.
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.

Drain on paper towels.

Top with your preferred toppings and dig in!