Beef and Bean Chimichangas
The Best Fresh Tomato Salsa
Ingredients
- ½ lb lean ground beef
- ¼ cup and 2 Tbsp chopped onion
- ¼ cup and 2 Tbsp diced green bell pepper
- ¾ cup whole kernel corn
- 1 cup taco sauce
- 1 tsp chili powder
- ½ tsp garlic salt
- ½ tsp ground cumin
- ½ (16-oz) can refried beans
- 4 (12 inch) flour tortillas
- ½ (16-oz) pkg shredded Monterey Jack cheese
- 1½ tsp butter, melted
- Shredded lettuce
- ½ tomato, diced
Instructions
- Preheat the oven to 350°F.
- Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
- Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
- Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
Side Dish Ingredients
- 3 cups chopped tomatoes
- ½ cup chopped green bell pepper
- 1 cup onion, diced
- ¼ cup minced fresh cilantro
- 2 Tbsp fresh lime juice
- 4 tsp chopped fresh jalapeño pepper (including seeds)
- ½ tsp ground cumin
- ½ tsp kosher salt
- ½ tsp ground black pepper
Side Dish Instructions
- Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeño pepper, cumin, salt, and pepper in a bowl. Serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 40 | |
| Calories |
821
|
5
|
826
|
| Fat (g) | 36 | 0 | 36 |
| Sat. Fat (g) | 17 | 0 | 17 |
| Protein (g) | 40 | 0 | 40 |
| Carb (g) | 84 | 1 | 85 |
| Fiber (g) | 9 | 0 | 9 |
| Sodium (mg) | 1855 | 25 | 1880 |
Allrecipes Meal Plan
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