Recipe(tried): Beef Chimichangas

This recipe came straight out of a Southern Living cookbook. It is one that I have used several times. If you like Chimichangas as much as I do, give this a try. It is delicious. I usualy serve this with Mexican rice. I also serve sour cream on the side. Enjoy!

Beef Chimichangas

1 pound ground chuck
1/2 cup finely chopped onion
1 can refried beans
2 tsps. chili powder
1/2 tsp. ground cumin
2 cloves garlic, minced
3 cans (8-oz.) tomato sauce
10 (10-inch) flour tortillas
1 (4.5-oz.) can chopped green chiles, drained
1 jalapena pepper, seeded and chopped
vegetable oil
1 1/2 cups shredded Cheddar or Monterey Jack Cheese(I use Kraft Mexican Blend, already shredded)

Brown meat over med. heat, sirring until it crumbles. drain well. Stir in onion and next 4 ingredients. Add 1/2 cup tomato sauce. Spoon 1/3 cup of the meat mixture in the center of a tortilla. Fold edge nearest filling up and over filling, just until mixture is covered. Fold in opposite sides of tortilla to center; roll up. Secure with wooden toothpicks. Repeat this step with remaining filling and tortillas. Combine tomato sauce, green chilies, and jalapena pepper in saucepan. Cook over med. heat until well heated. Pour oil to 1 inch depth into a dutch oven and heat to 375 degrees. Fry chimichangas 2 minutes or until golden brown, turning once. Drain well on paper towels. Remove the wooden toothpicks and arrange on serving plates. Spoon the tomato mixture over tops and sprinke with the cheese. Most of the time, I use commercial salsa or picante sauce to save on time and skip the home-made tomato topping.