Baked Beef and Bean Chimichangas
Serves:
?8
Made By:
Eugene Williams
"These are baked not fried and yet so very good"
Most chimichangas are fried, but these Ground Beef and Refried
Bean Chimichangas are baked to crispy perfection. The perfect
meal for any busy weeknight.
Recipe Type: American, Mexican
Total Time: 45 min
Prep Time: 15 mins
Cook Time: 30 mins
Ingredients:
| 1?pound |
ground beef |
| 1/2 |
onion?chopped |
| 16 |
refried?beans?1 can |
| 8 |
Mexican cooking sauce
1 bottle, (or taco sauce - I like to use Chile and
Roasted?garlic?from Old El Paso) |
| 2?cups |
shredded Monterey Jack?cheese |
| 8 |
flour tortillas?(10 inch) |
| 1?tablespoon |
butter?melted |
Directions:
Preheat
oven to 350 degrees.
In a large skillet, brown the ground beef with the onion over
medium-high heat.
Drain grease.
Add the refried beans and sauce, stirring until it is
completely combined and warmed all the way through.
Spoon the beef and bean mixture onto each tortilla (I spooned
about 3 generous spoonfuls onto each)
Top with cheese, and then roll it up.
Place them all seam side down on a greased baking sheet.
Brush melted butter over the top of each Chimichanga.
Bake for 30-35 minutes (until the tops start to turn a golden
brown).
Notes
Optional:? Serve mine with chopped tomatoes, sour cream,
lettuce, and green onions.
Source:?
--
Ginny Butterfield
Cranberry Twp, Pa
Virginia Butterfield