Tasty Tuesday - Chimichangas

I don't know what it is about summer, but we sure seem to really crave Mexican-influenced fare.  Maybe it's all of the fresh peppers, tomatoes, and lettuce we have available to us.  I mean, beyond salad, what's a better way to get your veggies than with refried beans, tortillas, a little spiciness, and (most importantly) cheese?!

Hubster did the honors over the weekend and most definitely came out The Winner with these Chimichangas!

Chimichangas

1 lb Ground Beef (can substitute with Pork or Chicken)

1/2 medium Onion, finely sliced

1 Sweet Pepper, diced

2 Tbsp Taco Seasoning

1 Tbsp Chili Powder, regular

2 tsp Ground Cumin

6 Tortillas

16 oz Refried Beans

3 cups Shredded Cheddar Cheese

2 Tbsp Butter, softened
Romaine Lettuce, torn into bite-sized pieces

2-3 Tomatoes, diced

In large skillet, brown ground beef, add onion, sweet pepper (we used small, red, yellow, orange, and green ones to equal one average size pepper), taco seasoning, chili powder, and ground cumin until no pink remains in ground beef.

Preheat oven to 350 degrees.  Place one tortilla on a cookie sheet and spread refried beans on the center, one cup of meat mixture

and 1/2 cup of shredded cheddar cheese.  Keep filling in center of tortilla as shown.

To fold, start at 'bottom' of tortilla and fold edge up to near-center of filling.

Holding the first fold with left hand, fold right side over with right hand.

Then fold top down over other folds to make a smooth, full, 'pocket.'

Place seam side down on non-stick baking sheet.

Repeat for all chimichangas.  When pan is full, brush each 'pocket' with butter.  This will allow the tortilla  to bake to a golden-crispness and not burn or become hard.

Bake 35 - 40 minutes until golden.  While chimichangas are baking, tear lettuce and chop tomatoes.

To serve, place chimichanga on plate and top with tomatoes, lettuce, and salsa or picante of your choice.  YUM!  Thank you Hubster!

Have a garden-fresh kind of day ~

Robin Z