Elements
- 1 pound floor beef
- 1 can (16 ounces) refried beans
- 1/2 cup finely chopped onion
- 3 cans (8 ounces every) tomato sauce, divided
- 2 teaspoons chili powder
- 1 teaspoon minced garlic
- 1/2 teaspoon floor cumin
- 12 flour tortillas (10 inches), warmed.
- 1 can (4 ounces) chopped inexperienced chilies.
- 1 can (4 ounces) chopped jalapeno peppers.
- Oil for deep-fat frying.
- 1-1/2 cups shredded cheddar cheese.
How To Make Beef and Cheese Chimichanga
In a big skillet, cook dinner beef over medium warmth till not pink; drain. Stir within the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.
Spoon about 1/3 cup of beef combination off-center on every tortilla. Fold edge nearest filling up and over to cowl. Fold in either side and roll up. Fasten with toothpicks. In a big saucepan, mix the chilies, peppers and remaining tomato sauce; warmth by.
In an electrical skillet or deep-fat fryer, warmth 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on either side or till browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce
