Best Protein Powder for PCOS: Fueling Your Health
Discover the top protein powders for managing PCOS. Learn about their benefits, how to choose the right one, and tips for incorporating them into your diet.
Betty demonstrates how to make Baked Shredded Beef and Bean Chimichangas. These beef chimichangas also contain refried beans and a spicy tomato blend. Baking these chimichangas, rather than frying, makes them a little healthier. Baked Shredded Beef and Bean Chimichangas 1 pound shredded cooked beef (I used top sirloin steak, cooked in a slow cooker and then shredded. You may used browned ground beef, if you prefer.) 1 tablespoon extra-virgin olive oil ½ cup finely-chopped onion 2 cloves minced garlic 16 ounce can refried beans 1 tablespoon chili powder 1 teaspoon ground cumin seed 4 ounces tomato sauce 10 to 12 (9-inch) flour tortillas extra-virgin olive oil, for brushing on rolled tortillas 1 additional tablespoon extra-virgin olive oil 1 fresh finely-chopped jalapeno pepper, seeds and fibers removed 12 ounces additional tomato sauce 10 ounce can Ro-tel diced tomatoes and green chiles 6 ounces finely-shredded Cheddar or Monterey Jack cheese In a deep skillet, sauté ½ cup finely chopped onion and 2 cloves minced garlic over medium-low heat until softened. Add 1 pound shredded cooked beef, a 16 ounce can of refried beans, 1 tablespoon chili powder, 1 teaspoon ground cumin, and 4 ounces tomato sauce. Stir to combine, and continue to heat over medium-low heat until heated through. Spoon about ½ cup of meat mixture off center of a tortilla. Fold the edge nearest the filling, just until mixture is covered. Fold in opposite sides of tortilla to center. Roll up. Brush all sides with extra-virgin olive oil. Place seam side down in a large ovenproof dish or in 1 of 2 smaller ovenproof dishes. Repeat with remaining meat mixture and tortillas. Bake at 350 degrees for about 15 minutes. While chimichangas are baking, mix together topping: In a medium-sized saucepan, sauté 1 fresh finely chopped jalapeno pepper in 1 tablespoon extra-virgin olive oil until softened. Add 12 ounces tomato sauce and a 10 ounce can of Ro-tel diced tomatoes and green chiles. Stir together over medium-low heat until heated through. Remove chimichangas from oven when done. Arrange chimichangas on serving plates. Spoon hot tomato-pepper sauce over tops, and sprinkle with 6 ounces finely-shredded Cheddar or Monterey Jack cheese. Serve immediately. I hope you enjoy this recipe! Love, Betty ♥♥♥♥♥ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ NEW Cookbook: "Betty's Kitchen Cookbook: 2013 Recipes" (c) 2014 Also available: "The Betty's Kitchen Collection: Second Edition" (c) 2013 *Both can be ordered from http://www.amazon.com or http://www.createspace.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest: http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter: https://twitter.com/Myshine Google : https://plus.google.com/108882445101872897307/posts ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/betty's-kitchen
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Serving Size: 0
Amount Per ONE Serving | ||
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Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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