Total Time
45mins
Prep 30 mins
Cook 15 mins

This recipe came in the mail with an offer for a cookbook. The offer went by the side of the road some time ago. Doesn't say what cook book.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Brown beef in a skillet over medium high heat.
  3. Drain grease and add the onion, sweet pepper and corn.
  4. Cook for about 5 more minutes or until vegetables are tender.
  5. Stir in the taco sauce and seasonings (chili powder, garlic salt and cumin).
  6. Stir and cook until blended and heated through.
  7. Set aside.
  8. Spread a thin layer of beans onto each of the tortillas.
  9. Spoon the beef mixture down the center and top with shredded cheese.
  10. Fold sides in and roll up, burrito style, and place seam side down onto a lightly greased jellyroll pan.
  11. Brush with melted butter.
  12. Bake for 15- 20 minutes or until golden brown.
  13. Serve with lettuce, tomato and sour cream.

Reviews

(3)
Most Helpful

If I could give these a 5 plus I would. Wonderful! My husband loved these! Much better than reg tacos. I made Refried Beans by DiB's instead of buying the canned stuff. Will be making again thats for sure! Thank you for sharing.

soulmatesforever June 06, 2004

These tasted okay but could have used a little more kick. If making again, I will add more seasonings and less corn (seemed to add too much sweetness).

pedspeech March 19, 2006

Loved this recipe! Quick and easy. Brushing each chimichanga with butter and baking them all at once was really nice. The chimichangas came out with just the right amount of crunch on the tortillas. I adjusted the amount of taco sauce and substituted ketchup. I have small kids & I didn't want to make the dish too spicy for them. Next time I would sub tomato sauce and add a few dashes of hot sauce (like Tabasco or Cholula). The leftovers I packaged in separate ziplock bags and froze. They reheated in the microwave very well and the flavor was still great. Definitely will use this recipe again!

SewJen October 04, 2016

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