This is what you should have for dinner tonight...
BEEF AND BEAN CHIMICHANGAS
Serves:
8 Difficulty Level: 3 (of 5) Prep Time: 15 minutes Ready In: 45 minutes
INGREDIENTS:
• 1 pound lean ground beef
• 3/4 cup chopped onion
• 3/4 cup diced green bell pepper
• 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 ounce) can refried beans
• 8 (12 inch) flour tortillas
• 1 (16 ounce) package shredded Monterey Jack cheese
• 1 tablespoon butter, melted
• shredded lettuce
• 1 tomato, diced
PROCEDURE:
• Preheat the oven to 350 degrees F (175 degrees C).
• Brown the ground beef in a skillet over medium-high heat. Drain excess
grease, 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.
• 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.
• Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve
with lettuce and tomato
Enjoy!
CHEF PHIL