Bean And Beef Chimichangas or VegetarianFrom lor 8 years ago
- 1-1/2 to 2 pounds ground beef shopping list
- Note: You can also use ground turkey, chicken, veal, pork or a combination. Use your imagination and create a vegetarian chimichanga with your favourite vegetables and meat replacement. shopping list
- Portabello mushrooms are a great meat replacement and work well in this recipe. shopping list
- 2 tablespoons Crisco oil shopping list
- 1 large onion, chopped shopping list
- 2-3 garlic cloves, minced shopping list
- 1 medium red bell pepper, diced shopping list
- 1 can (16 ounces) whole tomatoes, drained and chopped shopping list
- 1/3 cup salsa sauce shopping list
- 1 Tablespoon fresh parsley, chopped shopping list
- 1-1/2 teaspoons chili powder shopping list
- 1-1/2 teaspoons paprika shopping list
- 3/4 teaspoon ground coriander shopping list
- 1/2 teaspoon ground thyme shopping list
- 1/2 teaspoon salt (optional) shopping list
- 1/8 teaspoon cayenne shopping list
- 1/8 teaspoon ground cumin shopping list
- 1 cup refried beans shopping list
- 1 cup cooked black beans shopping list
- Six 8-inch flour tortillas shopping list
- Crisco oil for frying shopping list
- 3/4 cup shredded monterey jack cheese shopping list
- Shredded iceburg lettuce shopping list
- Additional salsa shopping list
- Additional parsley for garnish shopping list
- guacamole shopping list
- sour cream shopping list
How to make it
- Place ground beef in medium skillet.
- Brown over medium-high heat.
- Remove beef from skillet.
- Set aside.
- Place 2 tablespoons Crisco Oil in medium
- 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.
The Cooklor Toronto, Canada
The Rating2 people
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.annieamie in Los Angeles loved it