Friday, July 30, 2010
Beef and Bean Chimichangas
• 3/4 cup chopped onion
• 3/4 cup diced green bell pepper
• 1 1/2 cups whole kernel corn
• 2 cups taco sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin
• 1 (16 ounce) can refried beans
• 8 (12 inch) flour tortillas
• 1 (16 ounce) package shredded Monterey Jack cheese
• 1 tablespoon butter, melted
• shredded lettuce
• 1 tomato, diced
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
• Add 7oz of green diced canned chiles. Reduce corn to 3/4 cup.
• To make it taste like enchilada instead of a burrito don’t add any taco seasoning, instead add 1/2 cup of Enchilada sauce for better flavor. Between the green chile's and the enchalada sauce that will make the meat mixture moist enough without over doing it.
• Use "Blackbean" refried beans instead of the regular.
• Instead of seasonings use a packet of taco seasoning
• Mix the refried beans right in with the meat.
• Try with - shredded chicken, shredded beef, ground beef, and all bean.
• Make them to the point where you roll the tortilla and then freeze the Chimichangas in individual packets. When you want to use them take out as many as needed, microwave them until they are warm and defrosted and then spray them with Pam and bake them.
• Serve them on shredded iceburg lettuce with sour cream and salsa on the side.
I was worried they wouldn't have that nice crispy fried taste to them if baked but as long as you bake until they have a nice lightly hard touch (I had to bake them 10 min longer to achieve this ...just touch tortillas until desired doneness) they were fabulous!