Elaine's Chimichangas

By Addie

MY NOTES: Chimichangas are supposed to be deep-fried! Fry these
two at a time in my deep fryer!

Ingredients

• 1/2 pound ground beef
• 16 oz. refried beans
• 8 oz. salsa
• 4-1/2 oz. can diced green chilies, drained
• 1 tsp. chili powder
• 1 chopped onion
• 8 oz. Monterey Jack Cheese, shredded
• 8 large burrito size flour tortillas
• 1 cup salsa
• 1/2 cup sour cream

Preparation

Step 1

Preheat oven to 350 degrees. Spray Pam on large skillet and coat 13x9x2 baking dish.

Add beef and onion 5 skillet and cook over medium high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and add beans, 8 ounces of salsa, chilies, chili powder. Cook till heated through and stir in cheese.

Wrap tortillas in wax paper and microwave 15 seconds.

Assemble chimichangas by spooning about 1/2 cup of meat mixture onto each tortilla; fold in sides and roll up.

Place chimichangas in prepared baking dish. Bake uncovered until tortillas are crisp and brown, about 20 minutes, Serve each topped with 2 tablespoons of additional salsa and 1 tablespoon of sour cream.