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Hey there, let me tell you about this yummy thing called beef and bean chimichanga. Now, I ain’t no fancy cook, but I sure know a good meal when I see one. These chimichangas are like burritos, but they get all crispy ’cause you fry ’em up. Makes ’em special, you see?
First off, you gotta get yourself some good ground beef. About a pound should do. And don’t forget the beans! I like to use black beans or pinto beans; they give it that nice, hearty feel. You’ll also need some green bell pepper, chopped up nice and small, and maybe some corn too. It adds a sweet touch to it all.
Now, here’s how you start. Brown the beef in a big skillet. You want it nice and cooked through. Drain any extra fat, ’cause we don’t need all that. Then, toss in your bell pepper and cook it until it’s soft. If you got any spices, sprinkle some in there. I like chili powder, cumin, and a little salt. Makes it taste just right!
After that, you want to add those beans and corn. Mix it all together and let it cook a bit longer so everything gets happy together. Once it’s all nice and warm, take it off the heat. Let it cool for a few minutes, ’cause you don’t want to burn your hands.
Now, comes the fun part. You’ll need some flour tortillas. Big ones work best, so you can stuff ‘em good. Lay out a tortilla, and put a nice scoop of that beef and bean mixture right in the middle. But don’t overdo it, or you’ll never get it wrapped up!
- First, fold the sides in.
- Then, roll it up from the bottom to the top.
- Make sure it’s all snug and tight.
Now, heat up some oil in a pan. You want it nice and hot, but not smoking! Carefully place your rolled chimichangas in the oil. Let ’em fry until they’re golden brown and crispy. Turn ’em over halfway through, so both sides get that good crunch.
Once they’re done, take ‘em out and let ’em drain on some paper towels. Ain’t nothing worse than a greasy chimichanga! Now, if you wanna make it fancy, you can whip up some sauce to drizzle on top. Just sauté some onions and garlic in a pan, add a pinch of chili powder and cumin, then throw in some green chiles. Pour in a bit of chicken broth and let it simmer until it thickens up.
When you’re ready to eat, cut those chimichangas in half and pour that sauce over the top. You can add some cheese or sour cream if you like. Oh, it’s so good! The crispy outside and the savory inside just hit the spot.
So there you have it, beef and bean chimichanga made easy. It’s perfect for a family dinner or a night when you want something hearty and filling. Give it a try, and I promise you’ll love it!
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Tags：[beef, chimichanga, bean, recipe, cooking]
