- DirectionsIn 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 the 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
Beef And Cheese Chimichanga
