Beef and Bean Chimichangas

Beef and Bean Chimichangas Kim Gifford

1 ½ pound lean ground beef or leftover Sunday roast 1 teaspoon ground cumin

1 onion, chopped 2-16 ounce cans of refried beans

¾ cup diced green bell pepper 18 flour tortillas

1-2 cloves of garlic, minced 1 (16 ounce) package cheese

1-6 oz bottle of taco sauce 1 tablespoon butter, melted

2 teaspoons chili powder shredded lettuce, diced tomatoes,

1 teaspoon salt guacamole, sour cream, salsa on top

Small amount of pepper

Preheat 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, and bell pepper. (If you are using precooked meat, heat the meat up in a pan while sautéing the onions and peppers.) Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt, cumin, and beans, stirring until blended. Cook until heated through, then remove from heat, and set aside. Spoon the beef mixture down the center, about ¼ to ½ a cup, 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, tomato, guacamole, sour cream and salsa.

Freezer Friendly Instructions: After rolling up the tortillas place in freezer safe container and place in freezer. When ready to cook, defrost in refrigerator, brush with melted butter and bake as instructed. Or you can even cook them as instructed and then just reheat in oven.