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Beef and Bean Chimichangas with Mexican Red Sauce Recipe

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This recipe for Beef and Bean Chimichangas with Mexican Red Sauce, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Meredyth Nelson
Added: Friday, December 7, 2007


1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon cumin
1 (16 oz.) can refried beans
8 (12-inch) flour tortillas
1 (16 oz.) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1 tomato, diced

For Red Sauce:
2 cans diced tomatoes
1 medium onion, chopped
2 tbsp. olive oil
1 clove minced garlic
1 cup water
2 tbsp. chili powder
Cumin to taste

1. Preheat the oven to 350º.
2. 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
3. Open the can of beans, and spread a think 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 tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven,
or until golden brown. Serve with lettuce and

While chimichangas are baking prepare red sauce by
sautéing onions and garlic in oil. Add rest of ingredients and
simmer until cooked down. Place on after chimichangas have
just come out of oven.




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