1 pound ground beef 1/2 cup finely chopped onion 1 can (16 ounces) refried beans
1/2 can tomato sauce 2 teaspoons chili powder 2 garlic cloves, minced 1/2 teaspoon ground cumin 12 flour
tortillas (10 inches) Vegetable oil for frying | In a skillet, brown the beef; drain. Stir onion, beans,
tomato sauce, chili powder, garlic and cumin. Spoon about 1/3 cup of beef mixture off center on tortilla. Fold
edge nearest filling up and over to cover. Fold in both sides and roll up. In an electric skillet or deep-fat fryer,
heat 1 in. of oil to 375 degrees. Fry the chimichangas for 1 1/2 to 2 minutes on each side or until browned.
Drain on paper towels. Top with Chile Con Queso*. *(see Miscellaneous Recipes for this recipe) |