Chimichangas

When I have a craving for Mexican food this is a dish that fills that craving. It takes simple ingredients and is not complicated. For me the recipe makes (10) good sized chimichangas. The filling recipe can be doubled, which I have done and used half and froze half for 1-2 months with success.   I will be posting this to Foodie Friday and Tempt my Tummy Tuesday.

Ingredients:
1 pound ground beef
1/2 chopped green pepper
1/2 chopped medium onion
1 can refried beans
1/2 cup Picante Sauce
1 cup shredded cheese (any kind can be used)
Flour tortilla shells
Lettuce, tomatoes, cheese, picante sauce, sour cream etc. for toppings

Brown ground beef, green pepper and onion. Drain.
Add refried beans, picante sauce and cheese. Mix.

I use the soft taco size, this is a personal preference. Place a good amount of filling on the tortilla shell. This is again your preference, whether you like more meat than shell or more shell than meat.
Did that make sense?

Fold up bottom of tortilla.

Fold over right and left side of tortilla, fold over top.

Use toothpicks to secure your folds. Remember to take them out after you have fried your chimichanga.

Fry until golden brown on both sides. I usually lean each one on edge to brown them too. I also tear up a tortilla in several pieces and fry them to use as chips. Drain and top with lettuce, tomatoes, cheese, picante sauce, sour cream, etc. Again remember to remove you toothpicks!
Serve Warm.