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Dinner: Betty's Baked Shredded Beef and Bean Chimichangas
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 | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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