Chimichanga is just a fun word to say, and they are perfect for a taco Tuesday dinner. I used smaller tortillas which made it more difficult to make, but I still made it work. I really like the texture of the tortilla when it’s fried. The filling I made in advanced then just reheated the filling and rolled them up the night I made them. They where a huge hit and fun to top with your likings.

Beef and Cheese Chimichanga
(Adapted from A to Z Recipes)

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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

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.

Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.

In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.

Sprinkle with cheese. Serve with sauce.

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