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Beef and Bean Chimichangas

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Beef and Bean Chimichangas

Florence
Print Recipe
Course Main
Cuisine Mexican

Ingredients
  

  • 1 lb. Ground Beef - lean
  • 3/4 cup Onion - chopped
  • 3/4 cup Sweet Bell Pepper - diced
  • 1 1/2 cups Whole Kernel Corn
  • 2 cups Taco Sauce
  • 2 teaspoons Chili Powder
  • 1 teaspoon Garlic Salt
  • 1 teaspoon Ground Cumin
  • 1 - 16 oz can Refried Beans
  • 8 - 12 inch Flour Tortillas
  • 1 - 16 oz. package Shredded Monterey Jack Cheese
  • 1 tablespoon Butter - melted
  • shredded lettuce
  • 1 tomato diced
  • sour cream
  • salsa

Instructions
 

  • Preheat oven 350°F
  • Brown ground beef in skillet over medium-high heat.
  • Drain excess fat.
  • Add onion, bell pepper and corn to skillet.
  • Cook for 6 minutes or until veggies are tender.
  • Stir in taco sauce, chili powder, garlic salt, cumin and stir until well blended.
  • Cook until all ingredients are heated though and then remove from heat.
  • Take tortillas and spread a thin layer over each shell. Spoon beef mixture in the center and top with cheese.
  • Roll up each tortilla separately and place them seam side down on a baking sheet.
  • Brush with melted butter.
  • Bake for 30 to 35 minutes, or until golden brown.
  • Garnish with lettuce, tomato, salsa and sour cream.