The Recipe

Beef and Bean Chimichangas

My family never gets bored with what I serve for dinner, because I'm always trying new recipes. These chimichangas, though, are often requested especially by our teenage daughter.—Janice Lyons, Eagle River, Wisconsin

SERVINGS: 16

CATEGORY: Main Dish

METHOD:

TIME: Prep: 25 min. Cook: 20 min.
Ingredients:

* 1-1/2 pounds ground beef
* 1 medium onion, chopped
* 1 medium green pepper, chopped
* 1 garlic clove, minced
* 2 cans (16 ounces each) refried beans
* 1/2 cup shredded cheddar cheese
* 1/2 cup taco sauce
* 16 flour tortillas (10 inches)
* Vegetable oil
* Toppings: shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes, additional cheddar cheese

Directions:
In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes. Remove from the heat. Spoon about 1/3 cup off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned. Turn; cook 2-3 minutes longer. Drain on paper towels. Serve with toppings of your choice. Yield: 16 chimichangas.



**** We took the left overs to Bible Study because even though I cut the recipe in half...the tortillas here are small and it made 18! They were a hit. I looked up the origin on Wikipedia...and it's pretty funny, apparently it's a Tex-mex dish...our Mexican friends had fun with the name :)

Taken from Taste of Home's website