Wednesday, October 14, 2009
Beef & Bean Chimichangas
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
1 tomato, diced
Preheat the oven to 350 degrees F (175 degrees C)
Brown the ground beef in a skillet over medium-high heat. Drain excess grease,& add the onion, bell pepper, & corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce,& season with chili powder, garlic salt & cumin, stirring until blended. Cook until heated through, then remove from heat, & set aside.
Open the can of beans,& spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center,& then top with as much shredded cheese as you like. Roll up the tortillas,& 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.
I decided to try these since they get baked and not fried. I am up to trying anything healthier. On that note I did not use the corn. I used a red pepper instead of green and also used black beans instead of refried beans. I did not have 2 cups of taco sauce so I used taco seasoning instead. It was yummy!!