Beef Chimichangas

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 Garlic clove
  • 1 (4.5 ounce can Green chilies
  • 1 Jalapeno
  • 1/2 cup Onion
  • 1/2 tsp Oregano, dried

• Canned Goods

  • 1 (15-ounce can Refried beans

• Condiments

  • 2 7/8 (8-ounce can Tomato sauce

• Baking & Spices

  • 1 tsp Chili powder

• Oils & Vinegars

  • 1 Vegetable oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 8 (10 inch tortillas

• Dairy

  • 1 1/2 cups Cheddar cheese or colby jack
  • 1 Cilantro and sour cream

• Other

  • Wooden toothpicks

Found on spicysouthernkitchen.com

Description

Ingredients

• 1 pound lean ground beef
• ½ cup diced onion
• 1 garlic clove, minced
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon dried oregano
• 1 (15-ounce) can refried beans
• 1 (8-ounce) can tomato sauce
• 1 (15-ounce) can tomato sauce
• 1 (4.5 ounce) can green chilies
• 1 jalapeno, minced
• 8 (10-inch) tortillas
• wooden toothpicks
• 1½ cups shredded Cheddar cheese or Colby Jack
• Vegetable oil
• Cilantro and sour cream for garnish

Directions

• Brown ground beef in a nonstick skillet. breaking it apart with a wooden spoon as it cooks. When it is about halfway cooked, add onion.
• Once onion is softened and beef is cooked, add garlic, chili powder, cumin, and oregano. Stir to mix and cook 30 seconds.
• Add refried beans and ½ cup tomato sauce from the 8-ounce can. Save leftover tomato sauce to add to sauce.
• Stir to mix and remove from heat.
• In a medium saucepan, combine remaining tomato sauce from 8-ounce can plus the 15-ounce tomato sauce. Add the green chilies and jalapeno. Place over medium heat to warm.
• If tortillas are not very pliable, heat in microwave for about 20 seconds covered with a damp paper towel.
• Place about ⅓ cup filling towards one side of a tortilla. Fold over the side nearest the filling to cover the filling. Fold in the two sides and roll up. Secure with toothpicks. Repeat with remaining tortillas.
• Heat about 2 inches of oil to 375 degrees in a Dutch oven (or whatever type of pan you like to fry in).
• Fry 2 chimichangas at a time, about 2 minutes per side. Drain on paper towels.
• Top chimichangas with cheese, sauce, sour cream,and cilantro.