Beef and Cheese Chimichanga

 

Ingredients :  

 1 pound ground beef

 1 can (16 ounces) refried beans

 1/2 cup finely chopped onion

 3 cans (8 ounces each) tomato sauce, divided

 2 teaspoons chili powder

 1 teaspoon minced garlic

 1/2 teaspoon ground cumin

 12 flour tortillas (10 inches), warmed.

 1 can (4 ounces) chopped green chilies.

 1 can (4 ounces) chopped jalapeno peppers.

 Oil for deep-fat frying.

 1-1/2 cups shredded cheddar cheese.

   Direction :  

 In a large skillet, cook beef over medium heat until no longer pink; drain.

 Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic, and cumin. Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover.

 Fold in both sides and roll-up. Fasten with toothpicks.

 In a large saucepan, combine the chilies, peppers, and remaining tomato sauce; heat through.

 In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°.

 Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned.

 Drain on paper towels. Sprinkle with cheese.

 Serve with sauce.