Beef & Bean Chimichangas
Source of Recipe
Makes 6 servings
1 pound ground beef
2 tablespoons CRISCO Oil
1 medium onion, chopped
2 cloves garlic, minced
1 small red bell pepper, diced
1 can (16 ounces) whole tomatoes, drained and chopped
1/3 cup salsa sauce
1 -1/2 teaspoons chili powder
3/4 teaspoon ground coriander
1/2 teaspoon ground thyme
1/2 teaspoon salt
1/8 teaspoon cayenne
1/8 teaspoon ground cumin
1 cup refried beans
1 cup cooked black beans
Six 8-inch flour tortillas
CRISCO Oil for frying
3/4 cup shredded Monterey Jack cheese
Shredded iceburg lettuce (optional)
Additional salsa (optional)
Guacamole (optional)
Sour Cream (optional)
Place ground beef in medium skillet. Brown over medium-high heat. Drain. Remove beef from skillet; set aside. Place 2 tablespoons Crisco Oil in medium skillet. Add onion and garlic and red bell pepper. Saut� over moderate heat until onion is tender. Stir in ground beef, tomatoes, salsa sauce, chili powder, coriander, thyme, salt, cayenne and cumin. Cook over medium-low heat, stirring occasionally, 10 to 15 minutes, or until mixture is thickened. Remove from heat. Stir in refried beans and black beans.
Place 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla to center over beef mixture. Fold ends toward center; secure with wooden pick. Chill 15 minutes.
Heat 2 inches Crisco Oil in deep-fryer or large saucepan to 375�F.
Fry 1 or 2 chimichangas at a time 1-1/2 to 2 minutes, or until golden brown. Drain on paper towels. Sprinkle top of each chimichanga with 2 tablespoons Monterey Jack cheese. Serve immediately on a bed of shredded iceberg lettuce with salsa, guacamole and sour cream, if desired
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