![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2H1QltydgopCU7o098spTjiADZv3PeSHLRT0PyefQrZBUJ65ibpqx8E_rc9AH_GEmFb9CULnIVhIA_MwbIlFZC5MoRYKQJZogXRSBaAXwvN2QZX1yYhwc7gSd-oYDh5NZYr1RJ_GA_jAA/s400/P1100427+%2528600+x+450%2529.jpg)
The recipe calls for a can of chili beans. This is not the same as chili with beans. Here is an example of what I mean:
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BEEF AND BEAN CHIMICHANGAS
2-3 lb. beef roast
1 Tbsp. olive oil
salt & pepper
1/2 cup water
1 (15 oz) can chili beans
1 (4 oz) can diced green chilies
1 tsp. cumin
1 tsp. chili powder
10 (burrito size) flour tortillas
2 cups shredded Monterey Jack
3-4 Tbsp. butter, melted
diced tomatoes
shredded lettuce
sour cream
guacamole (optional)
Sprinkle roast with salt and pepper. Heat oil in a skillet over med-high heat and brown roast on both sides. Pour 1/2 cup water in a slow cooker and add roast; cook on low for 8-9 hours.
Preheat oven to 350 degrees. Remove roast from slow cooker and shred. In a medium bowl, combine beef, 1/4 cup drippings from slow cooker, beans (with sauce), chilies, cumin, and chili powder.
To assemble chimis: Scoop about a heaping 1/2 cup of beef mixture onto a tortilla. Sprinkle with cheese and roll up burrito style. Place seam side down on a foil lined jelly roll pan. Repeat with remaining tortillas. Brush chimis with melted butter and bake for 25-30 minutes or until light golden brown. Serve with toppings.
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