1 pound lean ground beef
1/2 cup diced onion
1 garlic clove, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 (15-ounce) can refried beans
1 (8-ounce) can tomato sauce
1 (15-ounce) can tomato sauce
1 (4.5-ounce) can green chilies
1 jalapeno, minced
8 (10-inch) tortillas
1 1/2 cups shredded Cheddar cheese or Colby Jack
Cilantro and sour cream for garnish
Brown ground beef in a nonstick skillet. breaking it apart with a wooden spoon as it cooks. When it is about halfway cooked, add onion.
Once onion is softened and beef is cooked, add garlic, chili powder, cumin, and oregano. Stir to mix and cook 30 seconds.
Add refried beans and 1/2 cup tomato sauce from the 8-ounce can. Save leftover tomato sauce to add to sauce.
Stir to mix and remove from heat.
In a medium saucepan, combine remaining tomato sauce from 8-ounce can plus the 15-ounce tomato sauce. Add the green chilies and jalapeno. Place over medium heat to warm.
If tortillas are not very pliable, heat in microwave for about 20 seconds covered with a damp paper towel.
Place about 1/3 cup filling towards one side of a tortilla. Fold over the side nearest the filling to cover the filling. Fold in the two sides and roll up. Secure with toothpicks. Repeat with remaining tortillas.
Heat about 2 inches of oil to 375 degrees in a Dutch oven (or whatever type of pan you like to fry in).
Fry 2 chimichangas at a time, about 2 minutes per side. Drain on paper towels.
Top chimichangas with cheese, sauce, sour cream,and cilantro.