GROUND BEEF, CORN AND BLACK BEAN CHIMICHANGAS
The filling for these chimichangas is delicious! Adjust all seasonings to suit taste, I add in 2-3 jalapeno peppers, seeded and finely chopped in with the ground beef mixture for extra flavor and heat but that is only optional. The amounts listed are enough for 6 chimichangas you can double the complete recipe, but keep the garlic amount no more than 2 tablespoons. These are really good!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 23
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!
Nutrition Facts : Calories 507.6, Fat 17.7, SaturatedFat 6, Cholesterol 56.5, Sodium 1158, Carbohydrate 61.9, Fiber 11.4, Sugar 6.8, Protein 27.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Muhammad Khayam Butt
[email protected]Absolutely amazing! These chimis are a new favorite in my house. I love that they're packed with flavor and that I can make them ahead of time.
Trevor De Wee
[email protected]I'm not a huge fan of Mexican food, but I really enjoyed these chimis. They were flavorful and satisfying. I'll definitely be making them again.
Charles Luker
[email protected]These were so easy to make and they tasted delicious! I served them with sour cream, guacamole, and salsa, and they were a hit with my family.
Traci Warren
[email protected]Pretty good! I liked the combination of corn and black beans in the filling. I also appreciated that the recipe didn't call for a lot of ingredients.
KM KING
[email protected]I thought these were just okay. The filling was a little dry and the tortillas were kind of tough. I think I'll try a different recipe next time.
Aman Amanali
[email protected]These were a huge hit at my Cinco de Mayo party! I made them in advance and froze them, then baked them the day of the party. They were perfect!
Masum Mia
[email protected]The recipe was easy to follow and the chimis turned out great! I used a blend of sharp cheddar and pepper jack cheese, which gave them a nice kick. I also added some chopped cilantro to the filling for extra flavor.
Aram Dktor
[email protected]These were a little bland for my taste. I think I'll add some more spices to the filling next time. But the overall texture was good and they were easy to make.
Abib Jimoh
[email protected]Amazing! I've made these chimis several times now and they're always a hit. I love that I can make them ahead of time and freeze them.
zulfiqar khan
[email protected]Simple and delicious! I used ground turkey instead of beef and it was still really flavorful. The corn and black beans add a nice texture and sweetness. My family loved them.
Meer Sab
[email protected]These chimis turned out fantastic! I made them for a party and they were a hit. I added a bit more spice to the filling, and served them with sour cream, guacamole, and salsa. Will definitely be making these again!