My friend Adina first shared this recipe with me during one of our once a month cooking sessions. It makes a ton, so it is perfect for freezing and using later. It has definitely become a family favorite!
1 lb. ground beef, browned and drained
1 16 oz. can refried beans (I use fat free)
1 16 oz. jar salsa (I use mild)
1 16 oz. bag shredded cheese (I use the mexi blend...the one withOUT seasoning)
1 envelope taco seasoning (I use the low sodium McCormick)
20-30 soft tortillas (10 inch or taco sized)
After browning and drained beef, mix all ingredients together in a large bowl.
I like to heat for a each tortilla for a few seconds on each side on the stovetop or on a griddle. Then, stack them on top of one another. This makes folding and rolling easier, as the tortillas become more pliable when slightly heated. Make sure not to over cook or they will become crisp and crack when folding.
Spoon a small amount (2 T) of mixture onto lower part of tortilla. Fold the bottom over mixture, then fold the sides in. Finally roll up tightly and either wrap each individually in saran, then put in freezer bags. Or put them directly into freezer bags. I do not wrap individually as we go through them fast enough that freezer burn is not an issue.
When you are ready to eat them, thaw in fridge overnight or for a few moments in microwave. Heat oil in a skillet and place thawed chimichangas fold down and turn to brown all sides.
They are great to cook and eat on the run or to sit down and have with mexican rice, corn or salad!
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