Beef Chimichangas |
| Name: |
Teresa Johnson |
| Base: |
Little Rock Air Force Base |
| Recipe: |
Beef Chimichangas
Ingredients:
10 (10-inch) flour tortillas
1 1/2 lb. ground beef
1 onion, chopped
1 tsp. cumin
Salt and pepper to taste
2 tbsp. chopped green chilies
1 tbsp. chili powder
1 (16 oz.) can refried beans
1 cup grated Cheddar or Monterey Jack cheese (or a mixture of both)
Vegetable oil for frying
Garnishes: Sour Cream, Guacamole, Taco Sauce
Cooking tools: Toothpicks, aluminum foil
Directions:
Fry ground beef and drain grease. Place ground beef in a large mixing bowl. Add onion, cumin, salt and pepper, chilies, chili powder, beans and cheese. Wrap tortillas in foil, heat in 325 degree oven for 10 minutes. Spoon 1/2 cup meat mixture onto each tortilla, near one edge, covering the length of the tortilla. Fold edge nearest the filling up and over filling, just until mixture is covered. Fold in the 2 sides envelope fashion, then roll up. Fasten with toothpicks.
In heavy skillet, fry tortillas in 1 inch of oil until golden brown on all sides (turn as needed). Drain on paper towels. Keep warm in 200 degree oven as you fry the rest. Garnish with guacamole, sour cream and taco sauce. |
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