Chimichangas
Ingredients
- 1 lb. lean ground beef
- 1 medium onion, chopped (1/2 C.)
- 1 (8 ¼ oz.) can refried beans
- 1 medium tomato, seeded and chopped (1 C.)
- 1/3 C. minced parsley
- 2 Tbs. salsa jalapeno
- 1 ½ tsp. oregano
- ¾ tsp. cumin
- 1 ½ C. pitted ripe olives, cut in wedges
- 8 flour tortillas (7 or 8 inch)
- Vegetable oil for frying
- Grated Monterey Jack or Cheddar Cheese
- Shredded lettuce
- Cherry tomatoes, halved
- Dairy sour cream
Directions
Add beef and onion to hot skillet. Sauté over high heat for 5 minutes or until beef is cooked. Remove from heat. Mix in beans, tomato, parsley, salsa, oregano, cumin and half the olives. Fry each tortilla in oil until it begins to get crisp. Drain and quickly spoon filling into center. Fold in sides of tortilla then roll up around filling. Secure with pick. Heat 1 to 1 ½ inches oil in saucepan to 350 degrees F. Fry 2 or 3 rolls at a time (this will depend upon the saucepan size), turning once, until golden. This will take about two minutes. Remove from oil. Drain on paper towels. Remove picks. Keep warm while cooking remaining rolls. Serve topped with the remaining olives together with cheese, lettuce, tomatoes and sour cream as desired.
Makes 4 servings (2 chimichangas each).
