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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. Sauté 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 375ºF.
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