Beef and Bean Chimichangas
Quick Mexican Rice
Ingredients
- 1 lb ground beef
- ½ onion, chopped
- 1 (16-oz) can refried beans
- 1 (16-oz) jar salsa verde, divided
- 1 Tbsp ground cumin
- 8 burrito-size flour tortillas
- 1 Tbsp olive oil
- 1 (8-oz) pkg shredded colby-Jack cheese
- 2 Roma tomatoes, chopped
Instructions
- Preheat oven to 400°F. Cook beef and onion in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in refried beans, ¼ cup salsa verde, and cumin.
- Spoon about ½ cup meat mixture in center of each tortilla. Fold bottom of tortilla over filling; fold in left and right sides, and roll up to completely enclose filling.
- Place side by side on a lightly greased rimmed baking sheet; brush top and sides with oil. Bake 15 minutes or until browned and crispy.
- Top with desired amount of salsa verde, and sprinkle with cheese. Bake 10 minutes or until bubbly. Sprinkle with tomatoes.
Side Dish Ingredients
- 2 (4.7-oz) pkg Mexican rice
Side Dish Instructions
- Cook rice according to package directions.
Budget Friendly Meal Plan
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