Chimichangas

By Scrappin Broad

Ingredients

• For serving:
• 1 lb ground beef
• 1 c refried beans
• 1 med onion, chopped
• 1 c shredded Jack cheese
• 1 clove garlic, minced
• 1/3 c salsa
• 1/2 tsp salt
• 12 flour tortillas (8")
• sour cream
• salsa
• guacamole

Preparation

Step 1

Brown beef with onion & garlic. Drain off excess fat.

Stir in chili salsa & salt. Reduce heat & simmer about 1 minute.

Stir in beans & cheese. Remove from heat.

Warm tortillas in microwave until soft. Place about 1/4 c filling in the center of a softened tortilla. Roll like a burrito, folding the sides in to prevent filling from spilling out.

Fry in 3/4" hot oil for about 1 minute, browning evenly on all sides. (I use an electric skillet & can fit at least 6 chimichangas at one time.)

Drain on paper towels. Serve hot topped w/guacamole, sour cream, salsa.

Note:
Chimichangas can be assembled & fried ahead of time. When completely cool, wrap air tight & freeze. To reheat, place frozen chimichangas on baking sheet & heat in 300 degree oven for 20-25 minutes or until hot.