Ground Beef, Corn and Black Bean Chimichangas

The filling for these chimichangas is delicious! Adjust all seasonings to suit taste, I add in 2-3 jalapeno peppers, seeded and finely chopped in with the ground beef mixture for extra flavor and heat but that is only optional. The amounts listed are enough for 6 chimichangas you can double the complete recipe, but keep the garlic amount no more than 2 tablespoons. These are really good!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  lb ground beef
• 1  onion, finely chopped
• 2  tablespoons  fresh minced garlic
• 1  bell pepper (seeded and chopped, use red or green)
• 2  tablespoons  oil (optional)
• 2 -3  tablespoons chili powder (or to taste)
• 2 -3  teaspoons cumin (or to taste)
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon cayenne pepper (or to taste)
•  seasoning salt
•  black pepper
• 1 (16 ounce) can diced tomatoes, well drained
• 1⁄2-3⁄4 cup salsa (mild or spicy)
• 1  cup canned corn kernel, well drained
• 1 1⁄2 cups  refried beans
• 1  cup canned black beans (rinsed and well drained)
• 6 (8 inch)  flour tortillas
•  oil (for frying)
•  shredded lettuce (optional)
•  shredded cheddar cheese (any amount desired)
•  sour cream (any amount desired)

• TOPPINGS

•  guacamole
•  salsa

Directions

1. In a skillet cook the ground beef with onion, garlic and bell pepper until no longer pink; drain fat.
2. Add in 1-2 tablespoons oil, chili powder, cumin, thyme and cayenne; cook stirring until well browned (about 10-12 minutes) season with seasoned salt (or white salt) and black pepper.
3. Add in chopped tomatoes and salsa; cook stirring for about 15-20 minutes.
4. Add in corn, refried beans and black beans; stir with wooden spoon until heated through (about 5-6 minutes) season with more salt and pepper if desired; remove from heat.
5. Place about 1/2 cup ground beef filling down the middle of each tortilla; fold opposite sides of the tortilla to center over the beef mixture, then fold ends toward center; secure with a toothpick; place on a plate and refrigerate for about 20 minutes.
6. Heat about 2-inches oil in a heavy skillet until 375°F.
7. Fry 1-2 chimichangas at a time in hot oil about 1-2 minutes or until golden brown.
8. Place a bed of shredded lettuce onto a large serving plate or dish (this is only optional) then top with chimichangas.
9. Sprinkle each hot chimichanga with cheddar cheese then dollop with sour cream.
10. Serve with salsa and/or guacamole if desired.
11. Delicious!