Ingrédients pour Ground Beef Corn And Black Bean Chimichangas
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1-2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon cumin
- Dried Thyme
- Cayenne Pepper
- Seasoning Salt
- ½ teaspoon black pepper
- Diced Tomatoes
- Salsa, for serving
- Canned Corn Kernel
- 1 (15 ounce) can refried beans
- Canned Black Beans
- Flour Tortillas
- Lettuce
- Shredded cheddar cheese, for serving
- Sour cream, for serving
- Guacamole, for serving (optional)
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Comment préparer Ground Beef Corn And Black Bean Chimichangas
- In a large skillet, brown 1 lb ground beef over medium-high heat. Crumble the beef as it cooks. Add 1 medium onion (chopped), 2 cloves garlic (minced), and 1 bell pepper (chopped). Cook until the beef is no longer pink and the vegetables are softened (about 8-10 minutes).
- Drain off any excess grease.
- Stir in 1-2 tablespoons olive oil, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon dried thyme, and ½ teaspoon cayenne pepper (optional). Cook, stirring frequently, until the spices are fragrant and the beef is well browned (about 5 minutes). Season with 1 teaspoon seasoned salt and ½ teaspoon black pepper.
- Add 1 (14.5 ounce) can diced tomatoes (undrained), and 1 cup of your favorite salsa.
- Cook, stirring occasionally, for 15-20 minutes, allowing the flavors to meld.
- Stir in 1 (15 ounce) can corn (drained), 1 (15 ounce) can refried beans, and 1 (15 ounce) can black beans (rinsed and drained).
- Cook, stirring gently with a wooden spoon, until heated through (about 5 minutes). Season with additional salt and pepper to taste.
- Remove from heat and let cool slightly.
- Place about ½ cup of the beef mixture in the center of each large flour tortilla (12-inch).
- Fold the opposite sides of the tortilla over the filling, then fold the ends towards the center to create a sealed package. Secure with a toothpick.
- Refrigerate for at least 20 minutes to firm up.
- Heat about 2 inches of vegetable oil in a large, heavy skillet over medium-high heat to 375°F (190°C).
- Carefully fry 1-2 chimichangas at a time for 1-2 minutes per side, or until golden brown and crispy.
- Remove from skillet and place on a paper towel-lined plate to drain excess oil.
- Serve immediately on a bed of shredded lettuce. Top with shredded cheddar cheese, a dollop of sour cream, and your favorite salsa and/or guacamole.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
27g
Fat
30g
Carbs
20g
