Beef & Bean Chimichangas
Can use leftover steak or chicken in lieu of ground beef.
Ingredients
1 pound of lean ground beef
3/4 cup onion, chopped
3/4 cup green bell pepper, chopped
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
16 ounce can refried beans
8 12-inch flour tortillas
16 ounces Monterey Jack Cheese, shredded
1 tablespoon butter, melted
shredded lettuce
diced tomato
Instructions
Preheat the oven to 350 F. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, then add onion, bell pepper, and corn. Continue cooking for about 5 more minutes or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt, and cumin, until blended thoroughly. 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 tortilla. Spoon the beef mixture down the center, and then top with 2 ounces of shredded cheese. Roll up the tortillas and place them seam-side down on a baking sheet. Brush the tortillas with melted butter. Bake for 30 to 35 minutes or until golden brown. Serve with lettuce and tomato. Makes 8 servings.