Up until a few months ago, I had never tasted a chimichanga. On a whim, while dining out I decided to give it a try, instead of ordering my typical tacos. Let me tell you… WORLD CHANGING. After that, I had to learn how to make my own because I knew they would be way healthier than ordering out or buying frozen.
Ground Beef Chimichangas
1 pound lean ground beef
½ cup onion, diced
2 garlic cloves, minced
½ teaspoon cumin
½ teaspoon dried oregano
1 teaspoon chili powder
1 (15-ounce) can refried beans
1 (8-ounce) can tomato sauce, divided
1 (15-ounce) can tomato sauce
1 (4.5-ounce) can green chilies
1 jalapeno, minced
8 (10-inch) tortillas
Optional Toppings: lettuce, guacamole, diced tomatoes
1. Brown ground beef in a nonstick skillet. Use a wooden spoon to break it apart as it cooks. Add in onion once it’s about halfway cooked.
2. Once the beef is cooked and the onion is softened, mix in garlic, cumin, oregano, and chili powder.
3. Add refried beans and ½ cup tomato sauce from the 8-ounce can, reserving the rest for later. Mix well and remove from heat.
4. Preheat oven to 350F.
5. Spoon the mixture onto each of the tortillas, spreading down the center. Roll up the tortillas, and place them seam-side down on a greased baking dish.
6. Cover baking dish with aluminum foil and bake for 30 to 35 minutes, or until golden brown.
7. In a medium saucepan over low heat combine the reserved tomato sauce with the 15-ounce tomato sauce, green chilies, and jalapeño. Cook until warm, stirring occasionally.
8. To serve, smother chimichanga with sauce then top with lettuce, guacamole, and diced tomatoes.
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