BEEF CHIMICHANGAS
Source of Recipe
TOH
Recipe Introduction
These also freeze well, see bottom of recipe for instructions.
List of Ingredients
Ingredients:
1-1/2 lb. ground beef
1/2 c. finely chopped onion
1 (16 oz.) can refried beans
1 can (8 oz.) tomato sauce
2 t. chili powder
1 garlic cloves, minced
1/2 t. ground cumin
12 flour tortillas (10")
Butter flavored Pam
Sauce:
1 (16 oz.) can tomato sauce
1 can (4 oz.) chopped green chilies
1 can (4 oz.) chopped jalapeno peppers
Vegetable oil for frying
1-1/2 c. shredded mild cheddar cheese
Recipe
In a skillet, cook beef & onions until done. Drain. (I run hot water over it to help get rid of the grease).
Stir in beans, tomato sauce, chili powder, garlic & cumin.
Spoon about 1/3 c. of beef mixture off-center on tortillas. Fold edge nearest filling up & over to cover. Fold in both sides & roll up. (Fasten with toothpick if desired).
Spray outside of tortillas with butter flavored pan.
Bake at 350 for 25 - 30 min. or until golden brown (if frozen, thaw before baking)
or you can fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels
Sauce:
Mix tomato sauce, green chilies & jalapeno peppers. Warm the sauce.
Serve over chimichangas. Top with cheese.
Freezer instructions:
After making the chimichangas (before baking or frying) spray a cookie sheet with Pam & lay the chimichangas single layer on cookie sheet. Cover with wax paper & place in freezer about 2 hrs.
Take out & place in freezer container. Can be frozen up to 3 months.
Sauce:
After sauce is warmed; place in freezer container. Thaw & heat when needed. Sauce can be frozen up to 3 months
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