Ingredients for Beef And Bean Chimichangas
- 1 lb Lean Ground Beef
- 1 medium Onion
- 1 medium Green Sweet Pepper
- 1 cup Canned Whole Kernel Corn
- 1 cup Taco Sauce
- 1 tbsp Chili Powder
- 1/2 tsp Garlic Salt
- 1 tsp Cumin
- 1 (16 ounce) can Refried Beans
- 12 Flour Tortillas
- 2 cups Monterey Jack Cheese
- 2 tbsp Margarine
- as desired Lettuce
- as desired Sour Cream
- as desired Tomatoes
- 1 cup frozen corn
- 1 (1.25 ounce) package taco seasoning mix
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups shredded Cheddar cheese
- 2 tbsp melted butter
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How to Make Beef And Bean Chimichangas
- Preheat oven to 400°F (200°C).
- In a large skillet, brown 1 lb of ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Add 1 medium chopped onion, 1 chopped bell pepper, and 1 cup of frozen corn to the skillet. Cook for 5 minutes, or until vegetables are tender.
- Stir in 1 cup of taco sauce and your chosen taco seasoning (or 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp salt, 1/4 tsp black pepper). Cook until heated through and flavors are blended.
- Set the beef mixture aside to cool slightly.
- Spread a thin layer of refried beans onto each of the 12 flour tortillas.
- Spoon about 1/4 cup of the beef mixture down the center of each tortilla, and top with shredded cheddar cheese.
- Fold in the sides of each tortilla, then roll up tightly, burrito-style. Place seam-side down on a lightly greased baking sheet.
- Brush the chimichangas with 2 tablespoons of melted butter.
- Bake for 15-20 minutes, or until golden brown and heated through.
- Serve immediately with lettuce, tomato, and sour cream.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
18g
Fat
35g
Carbs
7g
