BEEF CHIMICHANGAS
My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, 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 chilies, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.
Nutrition Facts : Calories 626 calories, Fat 41g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 1094mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 6g fiber), Protein 19g protein.
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