Ground Beef Corn And Black Bean Chimichangas Food

GROUND BEEF CHIMICHANGAS

Steps:

• Heat oven to 350*F.
• Brown ground beef, and drain well.
• Stir in onion and saute
• Stir in tomatoes, taco seasoning, garlic, black pepper and simmer over low heat for 15 minutes.
• remove from heat and add cheese.
• Spoon 1/4 cup meat mixture along one edge of tortilla.
• Fold edge of tortilla to cover the meat.
• Fold in both sides and roll and secure
• spray a 13x9 glass oven dish with Pam cooking spray.
• place in oven and bake until tortillas turn golden, 15-20 minutes.
• Serve:.
• topped with shredded cheese, chili, sour cream, shredded lettuce, diced tomatoes , green onions or whatever you desire.

BEEF AND BEAN CHIMICHANGAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
• Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
• Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE

Steps:

• Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine.
• Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer.
• In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.

TOP NOTCH TOP ROUND CHIMICHANGAS

Steps:

• In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool.
• Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
• To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.

BEEF CHIMICHANGAS

Steps:

• Remove casing from chorizo. Heat large skillet over high heat until hot. Reduce heat to medium. Brown chorizo 6 to 8 minute.
• Add beef. brown 6 to 8 minute
• Add onion, garlic, and cumin. Cook 4 minute or until onion is soft. Discard fat.
• Stir in tomato sauce. Reduce heat to low, cover and simmer 15 minute.
• Uncover, increase heat to med. Cook until liquid has evaporated.
• Warm tortillas.
• Place 1/4 cup meat mixture on bottom half of 1 tortilla. Sprinkle with 1 tbs. cheese. Roll up folding the sides inches Repeat with remaining tortillas.
• Heat 1 inches oil in skillet over medium high heat.
• Fry 2 or 3 chimichangas at a time for 2 or 3 minute until golden brown on all sides.

NO-FRY BLACK BEAN CHIMICHANGAS

Steps:

• Preheat broiler. In a large microwave-safe bowl, mix beans, rice and corn; microwave, covered, until heated through, 4-5 minutes, stirring halfway. Stir in cilantro, green onions and salt., To assemble, spoon 3/4 cup bean mixture across the center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Place on a greased baking sheet, seam side down., Brush tops with 2 teaspoons oil. Broil 3-4 in. from the heat until golden brown, 45-60 seconds. Turn over; brush tops with remaining oil. Broil until golden brown, 45-60 seconds longer. If desired, serve with guacamole and salsa.

BEEF CHIMICHANGAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
• Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
• Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

GROUND BEEF, CORN AND BLACK BEAN CHIMICHANGAS

Steps:

• In a skillet cook the ground beef with onion, garlic and bell pepper until no longer pink; drain fat.
• Add in 1-2 tablespoons oil, chili powder, cumin, thyme and cayenne; cook stirring until well browned (about 10-12 minutes) season with seasoned salt (or white salt) and black pepper.
• Add in chopped tomatoes and salsa; cook stirring for about 15-20 minutes.
• Add in corn, refried beans and black beans; stir with wooden spoon until heated through (about 5-6 minutes) season with more salt and pepper if desired; remove from heat.
• Place about 1/2 cup ground beef filling down the middle of each tortilla; fold opposite sides of the tortilla to center over the beef mixture, then fold ends toward center; secure with a toothpick; place on a plate and refrigerate for about 20 minutes.
• Heat about 2-inches oil in a heavy skillet until 375°F.
• Fry 1-2 chimichangas at a time in hot oil about 1-2 minutes or until golden brown.
• Place a bed of shredded lettuce onto a large serving plate or dish (this is only optional) then top with chimichangas.
• Sprinkle each hot chimichanga with cheddar cheese then dollop with sour cream.
• Serve with salsa and/or guacamole if desired.
• Delicious!

BEEF AND BEAN CHIMICHANGAS

Steps:

• Preheat oven to 400 degrees.
• Brown beef in a skillet over medium high heat.
• Drain grease and add the onion, sweet pepper and corn.
• Cook for about 5 more minutes or until vegetables are tender.
• Stir in the taco sauce and seasonings (chili powder, garlic salt and cumin).
• Stir and cook until blended and heated through.
• Set aside.
• Spread a thin layer of beans onto each of the tortillas.
• Spoon the beef mixture down the center and top with shredded cheese.
• Fold sides in and roll up, burrito style, and place seam side down onto a lightly greased jellyroll pan.
• Brush with melted butter.
• Bake for 15- 20 minutes or until golden brown.
• Serve with lettuce, tomato and sour cream.

BEEF AND BEAN CHIMICHANGAS

Steps:

• In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes. Remove from the heat., Spoon about 1/3 cup beef mixture off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned. Turn; cook 2-3 minutes longer. Drain on paper towels. Discard toothpicks. Serve with toppings of your choice.

BLACK BEAN CHIMICHANGA'S

Steps:

• Preheat broiler. Coat baking sheet with cooking spray.
• Combine beans, rice, corn, scallions and 1/3 cup of cilantro in medium bowl. Toss.
• Place tortillas on work surface. Place 1 cup of bean mixture down center of 1 tortilla.
• Fold in sides, then roll in tight cylinder. Place chimichanga seam side down on baking sheet. Repeat with remaining tortillas. Brush tortillas with oil.
• Broil in center of oven 3 to 5 minutes, or until crisp and lightly brown.
• Sprinkle with remaining cilantro. Serve with salsa and avocado.

BAKED BEEF AND BEAN CHIMICHANGAS RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, brown the ground beef with the onion over medium-high heat.
• Drain grease.
• Add the refried beans and sauce, stirring until it is completely combined and warmed all the way through.
• Spoon the beef and bean mixture onto each tortilla (I spooned about 3 generous spoonfuls onto each)
• Top with cheese, and then roll it up.
• Place them all seam side down on a greased baking sheet.
• Brush melted butter over the top of each Chimichanga.
• Bake for 30-35 minutes (until the tops start to turn a golden brown).