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Chorizo Chimichangas Recipe

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This recipe for Chorizo Chimichangas, by , is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon J Miller

Category:
Category:

Ingredients:  
Ingredients:  
3/4 pound chorizo sausage, casing removed, crumbled
1 small onion, finely chopped
3/4 cup picante sauce
1 tsp ground cumin
1 can [15 to 16 oz] pinto beans rinsed and drained
1 cups [6 oz] shredded Monterey Jack cheese
8 flour tortillas [7 to 8 inch]
2 T butter
Dairy sour cream
Ripe sliced olives

Directions:
Directions:
Brown sausage with onion; drain. Stir in picante sauce and cumin; simmer 5 minutes or until most of the liquid has evaporated. Remove from heat. Stir in beans, mashing slightly with back of wooden spoon. Add cheese; mix well. Brush one side of tortillas with butter. Spoon heaping 1/2 cup meat mixture onto center of unbuttered side. Fold 2 sides over filling; fold ends down. Place seam side down in 13x9x2 inch baking dish. Bake in preheated oven at 500 about 13 minutes or until crisp and golden brown.
Top with sour cream, olives and additional picante sauce as desired.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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