Meat and Cheese Chimichanga

Meat and Cheese Chimichanga

Ingredients

1 pound ground beef
1 can (16 ounces) refried beans
1/2 glass finely chopped onion
3 cans (8 ounces each) tomato sauce, divided
2 teaspoons chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
12 flour tortillas (10 inches), warmed.
1 can (4 ounces) chopped green chilies.
1 can (4 ounces) chopped jalapeno peppers.
Oil for deep-fat frying.
1-1/2 mugs destroyed cheddar cheese.

How To Create Hamburger and Cheese Chimichanga

In a huge skillet, cook beef over medium warm until not pink; deplete. Blend within the beans, onion, 1/2 container tomato sauce, chili powder, garlic and cumin.

Spoon around 1/3 glass of meat blend off-center on each tortilla. Overlap edge closest filling up and over to cover. Overlay in both sides and roll up.Secure with toothpicks. In a huge pot, combine the chilies, peppers and remaining tomato sauce; warm through.

In an electric skillet or deep-fat fryer, warm 1 in. of oil to 375°. Broil the chimichangas for 1-1/2 to 2 minutes on each side or until browned.Deplete on paper towels. Sprinkle with cheese. Serve with sauce