-
1
In a skillet cook the ground beef with onion, garlic and bell pepper until no longer pink; drain fat.
-
2
Add in 1-2 tablespoons oil, chili powder, cumin, thyme and cayenne; cook stirring until well browned (about 10-12 minutes) season with seasoned salt (or white salt) and black pepper.
-
3
Add in chopped tomatoes and salsa; cook stirring for about 15-20 minutes.
-
4
Add in corn, refried beans and black beans; stir with wooden spoon until heated through (about 5-6 minutes) season with more salt and pepper if desired; remove from heat.
-
5
Place about 1/2 cup ground beef filling down the middle of each tortilla; fold opposite sides of the tortilla to center over the beef mixture, then fold ends toward center; secure with a toothpick; place on a plate and refrigerate for about 20 minutes.
-
6
Heat about 2-inches oil in a heavy skillet until 375u00b0F.
-
7
Fry 1-2 chimichangas at a time in hot oil about 1-2 minutes or until golden brown.
-
8
Place a bed of shredded lettuce onto a large serving plate or dish (this is only optional) then top with chimichangas.
-
9
Sprinkle each hot chimichanga with cheddar cheese then dollop with sour cream.
-
10
Serve with salsa and/or guacamole if desired.
-
11
Delicious!
