Yes Yes ! Chimichangas with beef & cheese!This is a deep fried burrito full of meat and cheese. charming! ! !I can’t wait to tell you my favorite meat and cheese chimichanga.It is important to keep it in an airtight container, otherwise it will dry out quickly.
Nobody wants to eat dry beef and cheese Chimichangas when they are not fresh.
° 1 lb. minced meat
° 1 can (16 ounces) cans beans
° 1/2 cup chopped onions
° 3 cans (8 ounces each), divided into ketchup slices
° 2 teaspoons chili powder
° 1 teaspoon chopped garlic
° 1/2 teaspoon cumin powder
° Tortillas heated to 12° (10 inches)
° 1 can (4 ounces) chopped green
° 1 can (4 ounces) chopped jalapeno peppers.
° Deep frying oil.
° 1-1/2 cup shredded cheddar cheese.
* Directions :
In a large sk*llet, cook meat over medium heat until pink disappears. Director Office. Add the beans, onions, ½ cup of tomato sauce, chili powder, garlic, and cumin.
Place about 1/3 cup of the meat mixture away from the center on each tortilla. Fold the edge closest together and up to cover. Fold on both sides and twist. Fasten with toothpicks. In a large saucepan, combine chili, pepper, and remaining tomato sauce. through heat.
In an electric sk*llet or deep-fat fryer, heat one inch of oil to 375°C. Fry the chimichangas about 1-1/2 to 2 minutes on each side. Lay out the paper towels. Sprinkle cheese. Served with sauce
Credit: Happy cooking