Recipe

Bean And Beef Chimichangas Or Vegetarian Recipe

Add Step-by-Step Photos	Lor / All my dishes 1 year, 11 months ago This recipe is so very flexible. You can use ground turkey, chicken, pork, veal or a combination of meats. Create a meatless chimichanga and wait to see the results!!! It's the best Chimichanga recipe I have ever followed. Always a hit and most people want more than one ;-)... More Prep:35m Cook:22m Servings:6	Lor
	delicious mexican dish

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Ingredients

1-1/2 to 2 pounds ground beef

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.

Portabello mushrooms are a great meat replacement and work well in this recipe.

2 tablespoons CRISCO Oil

1 large onion, chopped

2-3 garlic cloves, minced

1 medium red bell pepper, diced

1 can (16 ounces) whole tomatoes, drained and chopped

1/3 cup salsa sauce

1 Tablespoon fresh parsley, chopped

1-1/2 teaspoons chili powder

1-1/2 teaspoons paprika

3/4 teaspoon ground coriander

1/2 teaspoon ground thyme

1/2 teaspoon salt (optional)

1/8 teaspoon cayenne

1/8 teaspoon ground cumin

1 cup refried beans

1 cup cooked black beans

Six 8-inch flour tortillas

CRISCO Oil for frying

3/4 cup shredded Monterey Jack cheese

Shredded iceburg lettuce

Additional Salsa

Additional Parsley for garnish

Guacamole

Sour Cream

Directions

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.

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Comments

pipit13 1 year, 11 months ago said:
Sounds delicious!

annieamie 1 year, 8 months ago 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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