November 1, 2009

CHIMICHANGAS

CHIMICHANGAS

1 lb. lean ground beef
1 med. onion, chopped
8 1/2 oz. can refried beans
1 med. tomato, chopped
1/3 c. chopped parsley
2 tbsp. salsa (bottled taco sauce)
1 1/2 tsp. oregano
3/4 tsp. cumin
1 1/2 c. ripe olives, sliced
Salt and pepper
8 flour tortillas
Oil
Grated Monterey Jack or cheddar cheese
Lettuce
Cherry tomatoes
Sour cream

Saute beef and onion. Mix in beans, tomato, parsley, salsa, oregano, cumin, salt, pepper, 1/2 olives.

Warm tortillas until soft. Spoon filling (scant). Fold. Fasten with toothpick.

Heat 1-1 1/2 inches oil to 350 degrees. Fry chimichanga to golden brown. Drain on paper towels. Serve with sour cream, olives, cheese, lettuce, tomatoes. Makes 22 of smallest size tortillas.

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