Beef and Bean Chimichangas

Beef and Bean Chimichangas

Modified from this recipe

1/2 lb. lean ground beef

1/2 C. chopped onion

1/2 C. diced bell pepper

3/4 C. whole kernel corn

1 C. taco sauce

1 tsp. chili powder

1/2 tsp garlic salt

1/2 tsp ground cumin

1 can refried beans

4 (12 inch) flour tortillas

8 oz. shredded monterey jack cheese

shredded lettuce

diced tomatoes

sour cream

1. Preheat the oven to 350 degrees.

2. Brown the ground beef in a skillet over medium-high heat.  Drain excess grease, and add the onion, bell pepper, and corn.  Cook for about 5 more minutes, or until the vegetables are tender.  Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended.  Cook until heated through, then remove from heat, and set aside.

3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas.  Spoon the beef mixture down the center, and then top with as much shredded cheese as you like.  Toll up the tortillas, and place them seam-side down onto a baking sheet.

4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown.  Serve with lettuce, tomato, and sour cream.

Comments:

These were great, and I am especially delighted that they were baked and not fried.  The original recipe says to brush with butter before baking, but I didn't and they turned out just great (although they probably would have browned a little better with the butter).