It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.
So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is BEEF CHIMICHANGAS.
I love Mexican food, and the chimichanga tops my list of favorites. Not only are all of these ingredients generally available in my kitchen, it’s easy to make. Your family will love these.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 8 recipes and counting with this posting. Hope you find some recipes you like. If you don’t want to miss any future recipes, be sure to return to my blog next Friday. Even better, subscribe to my blog and the recipes will come directly to
your email Inbox. If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.
1 green pepper (chopped)
1 onion (chopped)
1 clove garlic (finely chopped)
1 lb. ground beef
½ cup salsa
½ tsp. salt
1 cup refried beans
1 cup shredded Jack cheese
4 10-inch flour tortillas
Canola oil for frying
In large sauté pan, cook ground beef, onion, green pepper and garlic for 10 minutes or until beef is no longer pink. Drain grease from pan, stir in salsa and salt, and cook for 1 minute. Remove from heat and stir in refried beans and cheese. Place flour tortillas on flat surface and spoon one quarter of the mixture into center of each tortilla. Fold in the sides, then fold over the top and bottom to form chimichangas. (You can weave a toothpick through the flaps to keep them closed. Otherwise you need to handle them carefully to keep the ingredients from falling out.) Heat about ½ inch of oil in saucepan over high heat for 5 minutes, or until a tiny drop of water sizzles on the pan. Place chimichanga in the pan, flap side down, and cook for 2 minutes on each side, or until lightly browned. Remove from pan and drain on paper towels. Continue the process with the remaining chimichangas. Serve with salsa, guacamole and sour cream.