Beef and Cheese Chimichanga

This recipe is yummy and easy to make. Even more, it's better than take out!!


- 1 pound ground beef
- 1 can (16 ounces) of refried beans
- 1/2 cup finely chopped onion
- 3 cans (8 ounces each) of tomato sauce, divided
- 2 teaspoons chili powder
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 12 flour tortillas (10 inches), warmed.
- 1 can (4 ounces) chopped green chilies.
- 1 can (4 ounces) chopped jalapeno peppers.
- Oil for deep-fat frying.
- 1-1/2 cups shredded cheddar cheese.


Cook beef over medium heat in a large skillet until no longer pink and drain. Next, stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.
Now please spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. Combine the chilies, peppers and remaining tomato sauce in a large saucepan and heat through.
Heat 1 of oil to 375° in an electric skillet or deep-fat fryer. Fry the chimichangas on each side until browned, about 1-1/2 to 2 minutes. Drain on paper towels. Sprinkle with cheese. Serve with sauce.

Heaven in a dish!!