Beef And Bean Chimichangas Recipes

Steps:

• In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes. Remove from the heat., Spoon about 1/3 cup beef mixture off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned. Turn; cook 2-3 minutes longer. Drain on paper towels. Discard toothpicks. Serve with toppings of your choice.

Steps:

• 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.

Steps:

• In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool.
• Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
• To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.

Steps:

• In a skillet cook the ground beef with onion, garlic and bell pepper until no longer pink; drain fat.
• Add in 1-2 tablespoons oil, chili powder, cumin, thyme and cayenne; cook stirring until well browned (about 10-12 minutes) season with seasoned salt (or white salt) and black pepper.
• Add in chopped tomatoes and salsa; cook stirring for about 15-20 minutes.
• Add in corn, refried beans and black beans; stir with wooden spoon until heated through (about 5-6 minutes) season with more salt and pepper if desired; remove from heat.
• Place about 1/2 cup ground beef filling down the middle of each tortilla; fold opposite sides of the tortilla to center over the beef mixture, then fold ends toward center; secure with a toothpick; place on a plate and refrigerate for about 20 minutes.
• Heat about 2-inches oil in a heavy skillet until 375°F.
• Fry 1-2 chimichangas at a time in hot oil about 1-2 minutes or until golden brown.
• Place a bed of shredded lettuce onto a large serving plate or dish (this is only optional) then top with chimichangas.
• Sprinkle each hot chimichanga with cheddar cheese then dollop with sour cream.
• Serve with salsa and/or guacamole if desired.
• Delicious!

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, brown the ground beef with the onion over medium-high heat.
• Drain grease.
• Add the refried beans and sauce, stirring until it is completely combined and warmed all the way through.
• Spoon the beef and bean mixture onto each tortilla (I spooned about 3 generous spoonfuls onto each)
• Top with cheese, and then roll it up.
• Place them all seam side down on a greased baking sheet.
• Brush melted butter over the top of each Chimichanga.
• Bake for 30-35 minutes (until the tops start to turn a golden brown).

Steps:

• Heat a skillet over medium low heat and add half the oil; saute onions until softened, but not browned, about 5 minutes.
• Add chile and garlic; stir about 1 minute.
• Add refried beans and water; stir and chop to fully combine, then turn off heat.
• Heat tortillas, one at a time, over medium low heat just to soften, about 15 seconds per side.
• Spoon about 2 heaping tablespoons of beans and 2 heaping tablespoons cheese; fold by bringing the side closest to you about halfway up.
• Fold in the sides, then continue rolling; flatten slightly with your hand.
• Heat remaining oil in a skillet over medium low heat; brown chimichangas, in batches, about 3 to 4 minutes per side.
• Serve with pico de gallo, sour cream, and shredded cheese, or whatever you choose.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin. , Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.