Beef and Bean Chimichangas

We love Mexican Food, and usually have Taco Night pretty regularly... so I decided to try to put a new spin on the tacos. Andrew usually always orders chimichangas when we eat Mexican out, so he inspired this idea. I didn't want to deep fry them (unhealthy and a mess!) so I tried to bake them. Not quite the same as deep fried, but still tasty!

INGREDIENTS:

1 lb ground beef

1 onion, chopped

1 green pepper, chopped

1 8 oz. can corn

1 envelope taco seasoning

Taco Sauce

Shredded Cheddar Cheese

Melted Mexican White Cheese

16 oz. refried beans

Flour Tortillas

2 TBL melted butter

Tomatoes, Chopped

Lettuce, Shredded

Sour Cream

Guacamole

Salsa

Mexican Rice

DIRECTIONS:

Preheat the oven to 350. Brown the beef in a large skillet. Drain grease and add onion and green pepper until tender. Mix in the (drained) corn and taco sauce with about 1/2 cup of water. Heat until boiling and then simmer. Begin to melt the mexican white cheese in a small saucepan on stove. Open the can of refried beans- on each tortilla, spread a layer of beans, then the meat mixture, topped with taco sauce, and cheddar cheese. Roll the tortillas up, and place seam-side down on a cookie sheet. Spread melted butter on top of tortillas. Bake in the oven about 20-30 minutes until the tortillas are golden brown. Serve with melted mexican cheese, lettuce, sour cream, tomatoes, guacamole and salsa. A side of Mexican rice and a Corona and lime are the perfect combos!