How to make it

  • Place ground beef in medium skillet.
  • Brown over medium-high heat.
  • Drain.
  • Remove beef from skillet.
  • Set aside.
  • Place 2 tablespoons Crisco Oil in medium
  • skillet.
  • Add onion and garlic and red bell pepper.
  • Sauté over moderate heat until onion is tender.
  • Stir in ground beef, tomatoes, salsa sauce, parsley, chili powder, paprika, coriander, thyme, salt, cayenne and cumin.
  • Cook over medium-low heat, stirring occasionally, 10 to 15
  • minutes, or until mixture is thickened.
  • Remove from heat.
  • Stir in refried beans and black beans.
  • Place 1/2 cup beef mixture in center of each tortilla.
  • Fold opposite sides of tortilla to center over beef mixture.
  • Fold ends toward center; secure with wooden pick.
  • Chill for 15 - 20 minutes.
  • Heat: 2 inches Crisco Oil in deep-fryer or large saucepan to 375ºF.
  • Fry 1 or 2 chimichangas at a time for 2 minutes, or until golden brown.
  • Drain well on paper towels.
  • Sprinkle top of each chimichanga with 2 tablespoons of Monterey Jack cheese.
  • Serve immediately on a bed of shredded iceberg lettuce with salsa, guacamole and sour cream, if desired.
  • Makes 6 servings
  • Cooking time includes the cooking of beef and deep frying.
  • NOTE: The original recipe is from the CRISCO OIL Company but I have altered it.

Reviews & Comments 2

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    " It was excellent "
    annieamie ate it and said...
    Oh Lor! What a great recipe! This sounds so delicious! I'll be making your recipe this week! Thank you so much for posting it.
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  • pipit13 12 years ago
    Sounds delicious!
    Was this review helpful? Yes Flag

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