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Beef and Bean Chimichangas
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By: mksasaki
By: mksasaki
 Comfort food tonight...chicken and dumplings: http://www.recipematcher.com/index.php/recipe/show/Slow-Cooker-Chicken-and-Dumplings
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Servings: 8
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ingredients
1 Tomatoes, diced
1 Tablespoon Butter, melted
garnish Lettuce, chopped
1 lb Beef - Ground
3/4 cup Bell Pepper - Green, diced
3/4 cup Onions, diced
8 (12 inch) Tortillas - Flour
1 Teaspoon Seasoning - Garlic Salt
2 Teaspoons Seasoning - Chili Powder
1 Teaspoon Seasoning - Cumin
1 (16 ounce) Package Cheese - Monterey Jack
1 (16 ounce) Can Beans - Refried (Canned)
1 1/2 Cups (whole kernel) Corn
2 Cups Taco Sauce
Cooking Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a skillet over medium-high heat. Drain excess fat, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. 5. Serve with lettuce and tomato.
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4 of 5 Stars (3 reviews)
