Sunday, April 7, 2013

BEEF CHIMICHANGA

1 doz. large flour tortillas
1 lb. ground beef, cooked and drained
1 lb. grated yellow and Jack cheese, mixed
1 small can chopped green chilies
1 medium size can re-fried beans

Add small amount of each ingredient in the middle of a flour tortilla and roll into a 2-inch diameter size (makes a burrito). Deep-fry each burrito in light oil until brown and crisp. Drain on paper towels. Top each serving with shredded lettuce, diced tomatoes, chopped green onions (optional) and more grated cheese. Garnish with pitted ripe olives (sliced), avocados (optional) and sour cream.

Also, if you like it spicy, add more green chilies to topping.

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