Baked Chimichangas


1lb ground turkey or lean ground beef
1 cup frozen bell pepper and onion stir-fry
1 cup frozen corn
1/4 cup taco sauce

1 1/2 tsp Mexican blend seasoning (or 1 tsp chili powder & 1/2 tsp ground cumin)
1/2 tsp garlic salt
1 (16 0z) can refried beans
8 Flour tortillas
2 cups finely shredded Mexican blend (or Monterey Jack) cheese
2 – 3 tbs margarine or butter, melted
2 medium tomatoes, chopped
2 cups shredded lettuce
Sour cream for serving


Heat oven to 350°.  Cook ground meat in large skillet over medium-high heat until browned, stirring frequently.  Add bell pepper and onion stir-fry and corn; cook until meat is thoroughly cooked and vegetables are crisp-tender, stirring occasionally.  Drain.

Add taco sauce and dry ingredients.  Mix well.  Cook an additional 2 minutes.

Divide beans and spread evenly over each tortilla.  Spoon ground meat mixture down center of each tortilla.  Sprinkle each with each.  Fold sides of each tortilla toward center; fold up ends.  Place seam side down, in ungreased 15x10x1-inch baking pan.  Brush each chimichanga with margarine.

Bake for 30 – 35 minutes or until golden brown and thoroughly heated.  Serve with tomatoes and lettuce.

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