Tuesday, February 21, 2006

Oven Chimichangas

1 lb. ground or cubed (1/4" cubes) meat of your choice (beef, turkey, chicken, whatever)
olive oil
Chili or taco or southwest seasoning to taste (about 2-3 tbsp)
1 tbsp. dried onion flakes, or 1/4 onion, chopped fine
1 15 oz. can fat free refried beans (I prefer Trader Joe's brand, with jalapenos)
2 cups shredded cheese -- cheddar, jack, or a combo of those or anything you like
6-8 soft flour tortillas
1 tbsp melted butter

Preheat oven to 350.

Brown your meat of choice with olive oil, adding seasoning when its just about cooked.

Add in onion and refried beans, stirring occasionally to "melt" the beans.

Wrap tortillas in a damp paper towel, and microwave for 20 seconds so that they're soft and pliable.

Spray the bottom of a baking pan with non-stick spray.

Put about 1/4 cup or so of the meat and bean mixture in the center of a tortilla, then add a layer of cheese. Roll and place in pan. Repeat until mixture is gone.

Brush the tops of the chimis with a bit of butter. Bake until they're brown and cripsy, about 20-30 minutes.

Note: These freeze really well, both before and after cooking. I sometimes freeze them individually before cooking and just heat in the microwave for about 1.5 to 2 minutes.

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