Beef & Cheese Chimichanga

°Vegetable oil for frying
°500 g (1 lb) extra lean ground beef
°1 medium onion, chopped (125 ml [1/2 cup])
°5 ml (1 tsp) finely chopped garlic
°1 can (14 oz/395 ml) diced tomatoes, drained (or half of a 28 oz/796 ml can)
°1 can (127 mL [4.3 oz]) Old El Paso™ Green Chilies, chopped
°15 ml (1 tbsp.) chili powder
°2 ml (1/2 tsp) ground cumin
°1 package (8 units) Old El Paso™ Tortilla Bowls
°250 mL (1 cup) Old El Paso™ Refried Beans (from 398 mL can)
°250 ml (1 cup) cheese, Mexican mix (113 g/4 oz)
°Shredded lettuce, sour cream, guacamole and salsa, to taste
In a fryer or heavy-bottomed saucepan, heat at least 5 cm (2 inches) of oil to 175°C (350°F).
Preheat the oven to 200°C (400°F). In a 30.5 cm (12 in) non-stick skillet, cook the beef, onion and garlic over medium-high heat for 4 to 6 minutes, stirring frequently, until the beef is cooked through. . Add the drained tomatoes, peppers, chili powder and cumin. Cook 5 to 7 minutes, stirring occasionally, until the mixture thickens and the liquid reduces. Remove from fire.
With a fork, poke several holes in the bottom of each tortilla bowl. Place batched tortilla bowls in preheated oil, fry 1 to 2 minutes, using tongs to turn bowls halfway through cooking, until lightly browned throughout. Drain the tortilla bowls by placing them upside down on a paper towel-lined cookie sheet.
Spread 30 ml (2 tablespoons) of refried beans on the bottom of each fried bowl. Generously add 75 ml (1/3 cup) of the beef mixture and 30 ml (2 tablespoons) of cheese to each bowl. Place on an ungreased cookie sheet. Bake 3 to 5 minutes or until cheese melts. Top with shredded lettuce, sour cream, guacamole and salsa.
Enjoy !

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