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Just a girl that loves cooking in the great state of Texas!

Friday, November 2, 2012

Beef and Bean Baked Chimichangas

This is a great quick and easy meal. Also, the enchilada sauce and queso can be used for many other dishes and can easily be doubled. You'll have leftover sauce and queso from this recipe.

1 Package of Ground Beef or Turkey
1 Can of Refried Beans or 1 Cup homemade Refried Beans
1 Package of Taco Seasoning
Jar of Salsa
5-6 Large Flour Tortillas
Enchilada Sauce (Recipe Follows)
Chili Con Queso (Recipe Follows)

If making Enchilada Sauce make this first and set aside til needed.
Brown the ground meat and prepare as you would for taco meat. In skillet or saute pan brown meat, drain grease and add taco seasoning and water, i decrease my water by about 1/4 cup to what the instructions on the taco seasoning call for.
 After taco meat simmers for 5 minutes, add in 1 Cup of Refried Beans, 4 Tablespoons of Salsa and 4 Tablespoons of Enchilada Sauce. If you have some left over mexican rice thats fine to add in, too about a half cup would be fine. Mix well. Set aside and get your tortillas ready for filling.
Preheat oven to 400 Degrees. Place Tortillas on a cookie sheet/or plate stacked on top of each other, with a spoon proceed to scoop around 1/2 cup or so in the middle of one tortilla. Now fold and place outer fold side down onto same cookie sheet, much easier to move after folded, if using plate to fold chimichangas just transfer to cookie sheet fold side down, carefully.
Heres a nice pictoral for folding your chimichanga properly, minus the toothpick, not needed for this recipe.
Repeat with remaining tortillas until you've used all of your filling. 
Bake for 20-25 minutes til golden brown. Let cool for about 5 minutes.
While chimichangas are baking make Chili Con Queso to top off chimichangas when done.
Serve on a plate with warmed Enchilada Sauce and Queso of your choice on top, we like to serve lettuce on the side too.
Other additions could be Sour Cream, Guacamole or Sliced Avocado, Salsa.

Easy Enchilada Sauce


4 Tablespoons Chili Powder
1 Teaspoon Ground Cumin
2 Teaspoons Garlic Powder
3/4 Teaspoon Salt
4 Tablespoons Flour
4 Tablespoons Oil
2 Cups Chicken Broth, if using bouillion cubes 2 cubes to 2 cups of water
1 8 ounce size of Tomato Sauce

Combine Cumin, Chili Powder, Garlic Powder and Salt in small bowl and mix til combined, set aside.
Combine chicken broth and tomato sauce til mixed, set aside.
In a medium size pot, add oil and heat on medium high, after oil is heated, using a wire wisk stir, add flour and cook for a couple of minutes or so.
Add seasonings you mixed earlier to flour mix. Mix well.
Slowly add chicken/tomato broth to flour mixture. Stir well.
Turn heat down and simmer for about 5 minutes.

Quick Chili Con Queso


1/2 Cup Velveeta, cut into cubes
1/4 Cup Monterey Jack and Colby mix shredded cheese
4 Heaping Tablespoons Salsa
1/4- 1/2 Cup Milk, depending on how thin or thick you want the sauce

Combine everything, but milk into medium sized bowl.
Add 1/4 cup of milk. Microwave for about a minute and stir.
Continue this step til cheese is melted.
If too thick, add a bit more milk.

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