Categories: Every Day

Ingredients

• 1 lb. ground round
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 2 cups 4-cheese Mexican blend shredded cheese, divided
• 1 16-oz can refried beans
• 1 4.5 oz. can chopped green chiles, drained
• 1/2 cup picante sauce
• 12 8-inch flour tortillas
• Sala, sour cream, lettuce

Directions

1. Cook first three ingredients in a large skillet over medium-high heat 8 to 10 minutes or until beef is no longer pink, stirring until beef crumbes. Remove from heat, drain.

2. Stir 1 1/2 cups cheese, beans, chiles, and picante sauce into beef mixture.

3. Place 1/4 cup beef mixture just below center of each tortillas. Fold opposite sides of tortillas over filling, forming rectanges. Secure with wooden picks. Place on a baking sheet; coat chimichangas with vegetable cooking spray.

4. Bake at 425 degrees for 8 minutes; turn chimichangas, and bake 5 more minutes. Remove picks; serve immediately with remaining 1/2 cup cheese and desire toppings.

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