Chimichangas

Chimichangas

our second daughter frying chimichangas on a hot summer afternoon

 

Ingredients

  • 1 lb. ground beef
  • 1 can (16 oz.) refried beans (or homemade)
  • 1/2 c. finely chopped onion
  • 3 cans (8 oz. each) tomato sauce, divided
  • 2 tsp. chili powder
  • 1 tsp. minced garlic
  • 1/2 tsp. ground cumin
  • 12 flour tortillas (10 inches), warmed
  • 1 can (4 oz.) chopped green chilies
  • 1 can (4 oz.) chopped jalapeno peppers
  • Coconut oil for deep-fat frying
  • 1 1/2 c. shredded cheddar cheese
  • lettuce, salsa, sour cream, guacamole as toppings

Directions

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic, and cumin.
  • In a large saucepan combine the chilies, peppers, and remaining tomato sauce; heat through.
  • Mix sauce and the meat/bean mixture together thoroughly to make chimichanga filling.
  • Spoon about 1/3 cup of filling into each tortilla. Fold in both sides and roll up. Fasten with toothpicks.
  • In an iron skillet, heat 1″ of oil. Fry the chimichangas for 1 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with shredded lettuce, salsa, sour cream, and guacamole. 

Natalie