BEEF AND CHEESE CHIMICHANGA

by Sheryl

These chimichangas are filled with savory ground beef, beans, gooey cheese, jalapenos, and spices & seasonings. All the goodness in a crispy pan-fried tortilla packed with gooey, mouthwatering, and freakishly delicious beef mixture. Guaranteed taste better than those in the restaurants. My family’s most requested and go-to whenever we are craving something Mexican but too lazy to go out. Enjoy this easy and quick beef and cheese chimichanga in the comfort of your home.

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

HOW TO MAKE BEEF AND CHEESE CHIMICHANGA

Step 1: Place the beef in a large skillet. Cook over medium heat until no longer pink. When cooked, drain excess fat before stirring the beans, half a cup tomato sauce, chili powder, garlic, and cumin.

Step 2: On each tortilla, spoon about 1/3 cup of the beef mixture off-center. Folding up the edge closest to the filling and over to cover the beef mixture. Then, fold each side and roll-up. Secure using toothpicks.

Step 3: Add the chilies, peppers, and the rest of the tomato sauce in a large saucepan. Combine and heat through.

Step 4: Add oil in an electric skillet or deep-fat fryer. Heat the oil to about 375 degrees.

Step 5: When the oil is heated, place the chimichangas in the skillet and fry for about 1 1/2 to 2 minutes per side or until browned.

Step 6: Transfer on paper towels to drain.

Step 7: Before serving, sprinkle with cheese. Serve with sauce. Enjoy!

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