INGREDIENTS
1 pound beef ground
1 (16-ounce) can refried beans
1 onion, finely chopped
3 tomato sauce cans (8 ounces each), divided
2 tablespoons chili powder
1 tsp. minced garlic
1/2 teaspoon cumin powder
12 warmed flour tortillas (10 in.
1 can chopped green chiles (4 oz.
1 can (4 ounces) chopped jalapeño peppers.
Deep-fat frying oil.
1-1/2 cups shredded cheddar cheese.
Directions
Cook meat in a large skillet over medium heat until no longer pink; drain. Combine the beans, onion, 1/2 cup tomato sauce, chili powder, garlic, and cumin in a mixing bowl.
Off-center, place about 1/3 cup of the meat mixture on each tortilla. Fold the edge closest to the filling up and over to cover. Roll up after folding in both sides. Use toothpicks to secure. Heat the chiles, peppers, and remaining tomato sauce in a large pot.
Heat 1 inch of oil in an electric skillet or deep-fat fryer to 375°. Fry the chimichangas for 1 1/2 to 2 minutes per side, or until golden brown. Dry with paper towels. Garnish with cheese. Serve with a dipping sauce
