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Beef and Bean Chimichangas Recipe

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

Contributor:  
Contributor:  
Rebecca McKinney

Category:
Category:

Ingredients:  
Ingredients:  
1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 tsp chili powder
1 tsp garlic salt
1 tsp ground cumin
1 can (16 ounce) black beans, rinsed and drained
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack Cheese
1 tbsp. butter, melted
shredded lettuce
1 tomato diced

Directions:
Directions:
1. Preheat the oven to 350 F
2. Brown the ground beef in a skillet over med-high heat. Drain excess grease and add the onion, bell pepper, and corn. Cook for about 5 minutes, or until vegetables are tender. Stir in the taco sauce, black beans, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat and set aside.
3. Spoon the beef mixture on the tortillas down the center. Top with as much 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 30-35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
The original recipe called for refried beans instead of black beans. It had you put some refried beans down the center of each tortilla and then top with beef mixture.
I often freeze some of the leftovers and it is easy to pull out on a busy night and make tacos or burritos.
I also substitute olive oil spray for the butter.
Sometimes the full amount of chili powder is too spicy for my girls.

 

 

 

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