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Title: Beef Chimichangas
Categories: Beef, Beans, Vegetables, Herbs, Chilies
Yield: 12 servings

1 lb Ground chuck
16 oz Can refried beans
1/2 c Fine chopped onion
24 oz (3 cans) tomato sauce;
- divided
2 ts Chilli spice mix
1 ts Minced garlic
1/2 ts Ground cumin
12 Flour tortillas (10");
- warmed
4 oz Can chopped green chilies
4 oz Can chopped jalapeno
- peppers
Oil for deep-fat frying
1 1/2 c Shredded Cheddar cheese

In a large skillet, cook beef over medium heat,
crumbling beef, until no longer pink; drain. Stir in the
beans, onion, 1/2 cup tomato sauce, chilli spice, garlic
and cumin.

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. In a large saucepan, combine the chiles,
peppers and remaining tomato sauce; heat through.

In an electric skillet or deep-fat fryer, heat 1" of oil
to 375┬║F/190┬║C. Fry the chimichangas for 1 1/2 - 2
minutes on each side or until browned. Drain on paper
towels. Sprinkle with cheese. Serve with sauce.

Schelby Thompson, Camden Wyoming, Delaware

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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