Beef and Cheese Chimichanga

Beef and Cheese Chimichanga
  • 1 pound ground beef
  • 1 can (16 ounces) refried beans
  • 1/2 cup onion, finely chopped
  • 2 cans (7 ounces each) tomato sauce (keep divided)
  • 2 teaspoons chili powder
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon ground cumin
  • 12 flour tortillas (10 inches in diameter), warmed
  • 1 can (4 ounces) green chilies, chopped
  • 1 can (4 ounces) jalapeño peppers, chopped
  • Oil for deep frying
  • 1-1/2 cups cheddar cheese, shredded
-In a spacious skillet over medium heat, cook the beef until it’s fully browned. Ensure there’s no pink hue left, then drain the excess oil.
-Mix in the refried beans, onion, 1/2 cup of tomato sauce, chili powder, garlic, and cumin into the beef.
-Lay out the warmed tortillas. For each, spoon approximately 1/3 cup of the beef mix slightly off-center. First, fold the tortilla edge closest to the filling over the mixture. Next, fold both the left and right sides, and then roll it up. Secure each chimichanga with toothpicks to keep them from unraveling.
-In a separate saucepan, bring together the chopped chilies, jalapeño peppers, and the remaining tomato sauce. Warm them up together, ensuring the mixture is heated evenly.
-Using an electric skillet or a deep fryer, heat about an inch of oil to 375°F. Carefully place the chimichangas in, frying them for about 1.6-3 minutes on each side until they turn a rich golden brown. Once done, transfer them onto paper towels to drain any excess oil.
-As a final touch, generously sprinkle shredded cheddar cheese over the top. Pour the spicy sauce over or serve it on the side, as preferred.

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