Baked Beef and Bean Chimichangas

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  • 30 min prep time
  • 1 hr 5 min total time
  • 13 ingredients
  • 8 servings

Ingredients

1
lb. lean ground beef
1
cup frozen bell pepper and onion stir-fry
1
cup Green Giant™ Niblets® Frozen Corn
1/4
cup taco sauce
1
teaspoon chili powder
1/2
teaspoon garlic salt
1/2
teaspoon cumin
1
(16-oz.) can Old El Paso™ Refried Beans
1
(11.5-oz.) pkg. (8 count) Old El Paso™ Flour Tortillas
8
oz. (2 cups) finely shredded Monterey Jack cheese
2
to 3 tablespoons margarine or butter, melted
2
medium tomatoes, chopped
2
cups shredded lettuce

Directions

  1. 1 Heat oven to 350°F. Cook ground beef in large skillet over medium-high heat for 2 to 3 minutes or just until browned, stirring frequently. Add bell pepper and onion stir-fry, and corn; cook 4 to 6 minutes or until beef is thoroughly cooked and vegetables are crisp-tender, stirring occasionally. Drain.
  2. 2 Add taco sauce, chili powder, garlic salt and cumin; mix well. Cook an additional 2 minutes.
  3. 3 Spread about 1/4 cup refried beans over each tortilla. Spoon ground beef mixture down center of each tortilla. Sprinkle each with cheese. Fold sides of each tortilla toward center; fold up ends. Place, seam side down, in ungreased 15x10x1-inch baking pan. Brush each filled tortilla with margarine.
  4. 4 Bake at 350°F. for 30 to 35 minutes or until golden brown and thoroughly heated. Serve with tomatoes and lettuce.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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