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Beef and Cheese Chimichanga

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Elements

  • 1 pound floor beef
  • 1 can (16 ounces) refried beans
  • 1/2 cup finely chopped onion
  • 3 cans (8 ounces every) tomato sauce, divided
  • 2 teaspoons chili powder
  • 1 teaspoon minced garlic
  • 1/2 teaspoon floor cumin
  • 12 flour tortillas (10 inches), warmed.
  • 1 can (4 ounces) chopped inexperienced 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

In a big skillet, cook dinner beef over medium warmth till not pink; drain. Stir within the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.

Spoon about 1/3 cup of beef combination off-center on every tortilla. Fold edge nearest filling up and over to cowl. Fold in either side and roll up. Fasten with toothpicks. In a big saucepan, mix the chilies, peppers and remaining tomato sauce; warmth by.

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In an electrical skillet or deep-fat fryer, warmth 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on either side or till browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce

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