This dish is one of my personal favorites. It takes a little time and effort, but it is worth it. If you like Mexican food this is a must try!
These are some reviews from people who tried this recipe :
Made this for a freezer meal. Modified just a bit with my homemade salsa and added rice. Froze it in 6 serving portions. Thawed, wrapped, and fried when we were ready to eat. Excellent and saved us lots of time after work for a great meal! Thanks so much for sharing this recipe!
I Have Been Craving a Chimichanga… Just last night after work ,I went to a Taco Shop and got a Nacho but, Really wanted a Chimichanga just didn’t want to gamble, Wasn’t sure if I’d like their’s?? However- This Recipe Looks AWESOME!!!!!LOVE IT!!! Thanks for Shearing
Chorizo is available at just about any grocery, it is one of the things that give them the best flavor. I suppose you might just be able to omit it if you don’t have it but it will change the flavor.
OH my.. Never had that.. looks yummy.. I can not seem to find the Mexican sausage around here.. Any suggestions.. My man loves the Mexican sausage. Looked at wegmans did not see it there or at walmart.
- 1 pound ground beef
- 1 can (16 ounces) refried beans
- 1/2 cup finely chopped onion
- 3 cans (8 ounces each) tomato sauce, divided
- 2 teaspoons chili powder
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 12 flour tortillas (10 inches), warmed.
- 1 can (4 ounces) chopped green chilies.
- 1 can (4 ounces) chopped jalapeno peppers.
- Oil for deep-fat frying.
- 1-1/2 cups shredded cheddar cheese.
- 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
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