Monday, May 5, 2008

Beef and Bean Chimichangas (Baked)



Found this on allrecipes.com. I will tell you my modifications at the end (it will make it easier). My kids even ate it!

1 pound lean ground beef/roast/steak/chicken/pork
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced

Preheat the oven to 350 degrees F (175 degrees C).
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 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.
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. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Modifications: I added just one can of diced green chilies instead of green pepper. I also omitted the onion. I did half ground beef, half left over roast. Instead of taco sauce, I added 1 can of tomato sauce. Instead of the seasonings, I added taco seasoning. I omitted the corn. I added the refried beans to the mixture instead of doing that separate saving a step. Other people said they added a can of black beans and it was yummy. For more modifications, here is the recipe and you can look through the reviews.

I used half of my mixture and made 9 taco size chimichangas and froze the rest of the mixture for a later date.