Baked Chimichangas

Submitted by ChristinaSM

"I found this recipe on the Pillsbury website (I know!), it is so full of flavor and easy to make. My whole family thoroughly enjoyed it! I served it with Spanish rice."

 

• Ready In: 1hr 5mins
• Ingredients: 13
• Serves: 8

ingredients

• 1 lb ground turkey or 1 lb lean ground beef
• 1 cup frozen bell pepper, and onion stir-fry
• 1 cup frozen corn
• 1⁄4 cup taco sauce
• 1 1⁄2 teaspoons mexican blend seasoning (or 1 tsp chili powder & 1/2 tsp ground cumin)
• 1⁄2 teaspoon garlic salt
• 1 (16 ounce) can refried beans
• 8 flour tortillas
• 2 cups finely shredded Mexican blend cheese (or Monterey Jack)
• 2 -3 tablespoons margarine or 2 -3 tablespoons butter, melted
• 2 medium tomatoes, chopped
• 2 cups shredded lettuce
• sour cream, for serving

directions

1. Heat oven to 350°. Cook ground meat in large skillet over medium-high heat until browned, stirring frequently. Add bell pepper and onion stir-fry and corn; cook until meat is thoroughly cooked and vegetables are crisp-tender, stirring occasionally. Drain.
2. Add taco sauce and dry ingredients. Mix well. Cook an additional 2 minutes.
3. Divide beans and spread evenly over each tortilla. Spoon ground meat mixture down center of each tortilla. Sprinkle each with each. Fold sides of each tortilla toward center; fold up ends. Place seam side down, in ungreased 15x10x1-inch baking pan. Brush each chimichanga with margarine.
4. Bake for 30 - 35 minutes or until golden brown and thoroughly heated. Serve with tomatoes and lettuce.