Beef and Bean Chimichangas

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.

• Ready In: 45 mins
• Serves: 10

Ingredients

• 1  lb lean ground beef
• 3⁄4 cup  chopped onion
• 1⁄2 cup  diced green sweet pepper
• 1 1⁄2 cups canned whole kernel corn, drained
• 2  cups  taco sauce
• 2  teaspoons chili powder
• 1  teaspoon  garlic salt
• 1  teaspoon cumin
• 1 (16 ounce) can  refried beans
• 10  inches flour tortillas
• 1 (8 ounce) package  shredded monterey jack cheese
• 1  tablespoon margarine, melted
•  shredded lettuce
•  sour cream
• 1  tomatoes, diced

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.