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Beef Chimichangas Recipe

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This recipe for Beef Chimichangas, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Duke
Added: Saturday, February 16, 2008


1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
4 tsp. flour
1 (8 3/4-oz) can whole kernel corn, drained
1 (8-oz.) can tomato sauce
1 (7 1/2 oz.) can tomatoes, cut up
2 T. chili powder
8 (10-inch) tortillas
1 c. shredded cheddar cheese
cooking oil
2 c. shredded lettuce
1/2 c. shredded carrot
green chili sauce or salsa
sour cream

For Filling:
In a large skillet cook ground beef, onion and garlic till meat is brown and onion is tender. Drain off fat, then stir in flour. Stir corn, tomato sauce, undrained tomatoes and chili powder into meat mixture. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Meanwhile, stack tortillas and wrap tightly in foil. Heat in a 350 degree oven for 10 minutes to soften. Spoon about 1/2 c. of filling down center of each tortilla. Top each with about 2 T. cheese. Fold in the 2 sides, roll up each tortilla starting from one of the short sides. Secure with wooden toothpicks. In a heavy deep skillet heat about 1 inch of oil to 375 degrees. Fry filled tortillas, 2 or 3 at a time, about 1 minute on each side or till crisp and golden brown. Drain on paper towels. Keep chimichangas warm in a 300 oven while frying the rest. In a small bowl stir together lettuce and carrot. Remove toothpicks from Chimichangas and serve on lettuce carrot mixture with Green Chili Sauce or Salsa and sour cream.

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