"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Beef and Bean Chimichangas Recipe

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

Added: Sunday, September 16, 2007


lb. Lean ground beef
c. and 2 tbl. Chopped onion
c. and 2 tbl. Diced green bell peppers
c. Whole kernel corn
1 c. Taco sauce
1 tsp. Chili powder
tsp. Garlic salt
tsp. ground cumin
(16 oz.) can refried beans
4 (12 inch) flour tortillas
(16 oz.) package shredded Monterey Jack cheese
1 tsp. Butter, melted
Shredded lettuce
c. tomato, diced

1. preheat the oven to 350 degrees F
2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onions, bell peppers, 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 aside
3. Open the can of beans, and spread a thin 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 the tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with
5. Lettuce and tomatoes.




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