Beef and Bean Chimichangas
- COOK TIME
- 35 Min
- READY IN
- 35 Min
These Mexican favorites are baked instead of fried. Same great taste and a lot less mess! You might say we did a 'changa' to the 'chimis.'
What You'll Need:
1 pound ground chuck
cup chopped onion
cup diced green bell pepper
1 (1-1/4-ounce) package taco seasoning mix
1 (11-ounce) can whole kernel corn, drained
1 (8-ounce) bottle taco sauce
1 (16-ounce) can refried beans
10 (8-inch) flour tortillas
1 (8-ounce) package shredded Monterey Jack cheese with peppers
Butter-flavored cooking spray
Toppings: shredded lettuce, diced tomatoes, sour cream
What To Do:
- Preheat oven to 425 degrees F.
- Combine first 3 ingredients in a large skillet over medium-high heat; cook, stirring until beef crumbles and is no longer pink. Drain. Stir in taco seasoning mix and water; cook 5 minutes over medium heat. Add corn and taco sauce; cook 1 to 2 minutes or until heated. Remove from heat and set aside.
- Spread a thin layer of beans evenly onto each of the tortillas. Spoon 1/2 cup beef mixture down center of each tortillas, and top with shredded cheese. Fold sides in and roll up, burrito-style; place seam side down on a lightly greased rimmed baking sheet. Spray tortillas with cooking spray.
- Bake, uncovered, 22 minutes or until golden. Serve with desired toppings.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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