Chimichanga

 

1 pound Ground chuck
1 1/4 cups Refried beans
1/4 cup Salsa
3/4 cup Monterey jack, grated
4 Flour tortillas
Oil for frying

Brown the beef.

 

Drain off the fat.

 

 Allow to cool slightly.

 

 Toss in the beans, salsa and cheese.

 

 Place 1/4 of the mixture in the middle of each tortilla.

 

 Fold in the sides and then roll to seal.

 

 Heat the oil to 350.

 

 Add the chimichangas and cook on both sides until browned. Serve warm.

Serves 4