Baked ChimichangasPosted: May 7, 2012
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.