The whole family loves chimis. Chimichangas if you will.
Logan even asked for these as his birthday dinner one year.
And remember when I posted the recipe for fresh salsa and realized that I hadn't posted this chimi recipe? Well I found out that the reason I haven't posted it yet was that I didn't have very good photos of them. :(
But I'm going to post anyhow. The photos don't do the recipe justice. I actually took these ones of leftovers because I had forgotten the day before to take a photo of them out of the oven.
- lean ground beef (whatever you got)
- 3/4 cup chopped onion
- 3/4 cup diced green pepper
1 1/2 cups kernel corn (I use the frozen stuff)
- 1 package taco mix
- 1 teaspoon garlic salt
- 1 can refried beans
- 8 soft flour tortillas (or whatever tortillas are your fave. The chimis photographed are made using pesto tortillas I think)
- 1 package shredded Monterey Jack cheese (or for added spice get the Tex Mex stuff)
- 1 tablespoon butter, metled
- salsa, sour cream, lettuce and diced tomato on the side for garnish
- pre-heat over to 350 degrees F (180 C). Did I mention that these were baked instead of fried? Awesome!
- Brown the ground beef in a skillet over medium-high heat. Drain excess grease, add the onion, bell pepper, and corn. Cook for about 5 more minutes until veggies are tender. Add the package of taco sauce and the water it says on the package to add with it. Season with chili powder, garlic salt and stir until blended. Cook until heated through and the taco sauce thickens. Add the can of refried beans and thoroughly mix. Remove from heat.
- Spoon the beef mixture down the centres of the tortillas and top with as much shredded cheese as you like. Roll up the tortillas and place them seam down onto a baking sheet. Brush the tortillas with the melted butter.
- Bake for 30 or 35 minutes or until golden brown. Serve with salsa, sour cream, lettuce and tomato. (or if you're really on a roll, make the fresh salsa recipe that I posted a few weeks back and serve).