Chimichangas are like really awesome fried burritos! (This is a big recipe, fyi.)
1-1/2 pounds lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, miced
2 cans (16 oz each) refried beans
1/2 cup shredded cheddar cheese
1/2 cup taco sauce
16 flour tortillas (10-inch)
Vegetable oil (for frying)
Optional Toppings: salsa, shredded lettuce, sour cream, chopped ripe olices, chopped tomatoes, addtional cheese
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 of beef and bean 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 tortilla, folded side down, in oil for 2-3 minutes or until lightly browned. Turn; cook 2-3 minutes longer. Drain on paper towels. Serve with toppings!