GROUND BEEF, CORN AND BLACK BEAN CHIMICHANGAS
The filling for these chimichangas is delicious! Adjust all seasonings to suit taste, I add in 2-3 jalapeno peppers, seeded and finely chopped in with the ground beef mixture for extra flavor and heat but that is only optional. The amounts listed are enough for 6 chimichangas you can double the complete recipe, but keep the garlic amount no more than 2 tablespoons. These are really good!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- In a skillet cook the ground beef with onion, garlic and bell pepper until no longer pink; drain fat.
- Add in 1-2 tablespoons oil, chili powder, cumin, thyme and cayenne; cook stirring until well browned (about 10-12 minutes) season with seasoned salt (or white salt) and black pepper.
- Add in chopped tomatoes and salsa; cook stirring for about 15-20 minutes.
- Add in corn, refried beans and black beans; stir with wooden spoon until heated through (about 5-6 minutes) season with more salt and pepper if desired; remove from heat.
- Place about 1/2 cup ground beef filling down the middle of each tortilla; fold opposite sides of the tortilla to center over the beef mixture, then fold ends toward center; secure with a toothpick; place on a plate and refrigerate for about 20 minutes.
- Heat about 2-inches oil in a heavy skillet until 375°F.
- Fry 1-2 chimichangas at a time in hot oil about 1-2 minutes or until golden brown.
- Place a bed of shredded lettuce onto a large serving plate or dish (this is only optional) then top with chimichangas.
- Sprinkle each hot chimichanga with cheddar cheese then dollop with sour cream.
- Serve with salsa and/or guacamole if desired.
- Delicious!
Nutrition Facts : Calories 507.6, Fat 17.7, SaturatedFat 6, Cholesterol 56.5, Sodium 1158, Carbohydrate 61.9, Fiber 11.4, Sugar 6.8, Protein 27.2
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Angelo Jesus Avendaño Garcia
[email protected]I've made these chimichangas several times and they're always a hit. They're a great way to use up leftover ground beef and corn.
MERCY MIKE
[email protected]These chimichangas were delicious! I especially loved the crispy tortilla.
mohsinblouch050 blouch
[email protected]I made these chimichangas for a potluck and they were a huge hit! Everyone loved them.
Reaoboka Leodi
[email protected]These chimichangas were a bit too greasy for my liking. I think I'll try baking them next time instead of frying them.
Amrin Hafsa
[email protected]I'm not a huge fan of corn, but I thought I'd give these chimichangas a try. I was pleasantly surprised! The corn added a nice sweetness to the filling.
Lacey Jinks
[email protected]These chimichangas were a bit bland for my taste. I think I'll add some more spices next time.
ARNIS
[email protected]I've made these chimichangas several times and they're always a hit. They're perfect for a quick and easy weeknight meal.
Cresenico Carrean
[email protected]These chimichangas were easy to make and very delicious. I would definitely recommend them to anyone.
Philip Mekelusin
[email protected]I made these chimichangas for my kids and they loved them! They're a great way to get them to eat their vegetables.
Magarni Jharana
[email protected]I followed the recipe exactly and the chimichangas turned out perfectly. They were crispy on the outside and gooey on the inside.
Yareli Simiano
[email protected]I had some leftover ground beef and corn, so I decided to make these chimichangas. They turned out great! I'll definitely be making them again.
Bridget Mwanza
[email protected]These chimichangas were a little too spicy for me, but my husband loved them.
Kiave Nice
[email protected]I'm not usually a fan of chimichangas, but these were really good! The filling was moist and flavorful, and the tortilla was crispy.
Mahbub rahman
[email protected]I made these chimichangas for a party and they were a huge success! Everyone loved them.
Matt Boda
[email protected]These chimichangas were a hit with my family! The filling was flavorful and the corn and black beans added a nice touch of sweetness and texture. The chimichangas were also very easy to make, which is always a plus.