Baked Beef and Bean Chimichangas
Ingredients
1 lb Lean ground beef
1 cup Frozen bellpepper and onion stir-fry
1 cup Frozen corn niblets
1/4 cup Taco sauce
1 tsp Chili powder
1/2 tsp Garlic salt
1/2 tsp Cumin
1 (16 oz) can Refried beans
8 (8-inch) flour tortillas
2 cups Finely shredded monterey jack cheese
2 tbsp Butter, melted
2 Medium tomatoes, chopped
2 cups Shredded lettuce
Preparation
1. Heat oven to 350. Cook ground beef in large skillet over medium-high heat for 2-3 minutes ot until just browned, stirring frequently. Add bell pepper and onion stir-fry, corn; cook 4-6 minutes or until beef is thoroughly cooked and vegetables are crisp-tender, stirring occasionally. Drain.
2. Add taco sauce, chili powder, cumin, and garlic salt; mix well. Cook an additional 2 minutes.
3. Spread about 1/4 cup refried beans ovewr each tortilla. Spoon ground beef mixture down center of each tortilla. Sprinkle with cheese. Fold sides of each tortilla toward center; fold up ends. Place, seam side down, in ungreased 15 x 10 x 1-inch baking pan. Brush each filled tortilla with butter.
4. Bake at 30 for 30-35 minutes or until golden brown and heat through. Serve with tomatoes and lettuce.