Beef and Cheese Chimichanga

Ingredients:

• 1 pound ground beef
• 1 can (16 ounces) refried beans
• 1/2 cup finely chopped onion
• 3 cans (8 ounces each) tomato sauce, divided
• 2 teaspoons chili powder
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 12 flour tortillas (10 inches), warmed
• 1 can (4 ounces) chopped green chilies
• 1 can (4 ounces) chopped jalapeno peppers
• Oil for deep-fat frying
• 1-1/2 cups shredded cheddar cheese

Instructions:

1. Prepare the Filling: In a large skillet, cook the ground beef over medium heat until it is no longer pink; drain any excess fat. Stir in the refried beans, chopped onion, 1/2 cup of tomato sauce, chili powder, minced garlic, and ground cumin. Mix well and let it simmer for a few minutes until the flavors meld together.
2. Assemble the Chimichangas: Spoon approximately 1/3 cup of the beef mixture off-center onto each warmed tortilla. Fold the edge nearest to the filling up and over to cover it, then fold in both sides and roll it up tightly. Secure each chimichanga with toothpicks to hold its shape during frying.
3. Prepare the Sauce: In a large saucepan, combine the chopped green chilies, chopped jalapeno peppers, and the remaining tomato sauce. Heat the sauce mixture through over medium heat, stirring occasionally.
4. Fry the Chimichangas: In an electric skillet or deep-fat fryer, heat about 1 inch of oil to 375°F (190°C). Carefully place the assembled chimichangas into the hot oil and fry for 1-1/2 to 2 minutes on each side or until they are golden brown and crispy. Use tongs to turn them halfway through the frying process. Once fried, remove the chimichangas from the oil and drain them on paper towels to remove excess oil.
5. Serve: Sprinkle the shredded cheddar cheese over the hot chimichangas and serve them immediately with the prepared sauce for dipping.

Enjoy your delicious Beef and Cheese Chimichangas!