Beef & Cheese Chimichanga


°1 ½ lbs Ground beef
°1 can of refried beans
°½ medium onion chopped
°2 tbsp. Chopped garlic
°2 tbsp. chili powder
°1 C. Cumin
°½ tsp. Oregano
°(10) 10-inch flour tortillas
°24 oz. sauce tomate
°4 oz. Diced Green Chilies
°4 oz. Canned chopped jalapenos
°1 ½ C. Shredded Taco Cheese Mix
°Salt and pepper to taste
°frying oil

* Instructions :

Adding ground beef to skillet on medium-high heat on stove. Cook until the meat is completely browned and drain the excess liquid.
Place the beans, onion, minced garlic, ½ cup chili powder in tomato sauce, oregano, cumin, and salt and pepper to taste in the skillet with the meat. Cook for another 5 minutes over medium heat, stirring to mix the ingredients well.
Heat tortillas in microwave to warm.
Place about an inch of oil in the bottom of a deep skillet and heat over medium-high heat on the stove.
Place an equal amount of filling in the center of the 10 tortillas. Fold one end of the tortillas over the filling, tuck the ends of the tortilla in, then roll it closed to form a package. Secure the package closed with a toothpick.
Place the stuffed chimichangas in the heated oil and fry until golden brown and crispy on both sides. It won't take long, so keep an eye out for them.
Drain excess fat from chimichangas by letting them cool on a paper towel-lined tray.
Pour the remaining tomato sauce, green chiles and jalapeno peppers into a saucepan over medium heat on the stove and heat the sauce until hot. Adding salt and pepper to taste if need.
Pour the sauce over the finished chimichangas, top with grated cheese and serve.

Enjoy !