Crispy Tucson Chimichanga
|1 poundground beef; or ground turkey|
|1 mediumOnion; chopped|
|2 clovesgarlic; miced|
|1 14.5-oz canwhole tomatoes; drained, cut up|
|1 1/2 teaspoonschili powder; (up to 2 teaspoons)|
|1/2 teaspoondried thyme leaves|
|1 cuprefried beans|
|CRISCO; Oil for deep frying|
|6 8-inchflour tortillas|
|3/4 cupMonterey Jack cheese; shredded|
Crispy Tucson Chimichanga Preparation
Brown ground meat, onion and garlic in electric skillet at 365F or in large heavy skillet on medium-high heat. Drain. Stir in tomatoes, 1/3 cup salsa, chili powder, thyme, salt and cayenne. Simmer at 300F or on medium-low heat for 10 to 15 minutes or until mixture is thickened. Stir occasionally. Remove from heat. Stir in refried beans.
Heat 2 or 3 inches Crisco Oil to 365F in deep fryer or deep saucepan.
Place 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla to center over beef mixture. Fold ends toward center. Secure with wooden toothpick.
Fry 1 or 2 at a time in oil heated to 365F. Fry 1-1/2 to 2 minutes, until golden brown. Turn as needed for even browning. Drain on paper towels. Sprinkle each with 2 tablespoons cheese. Serve immediately with salsa, if desired.
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