Ingredients:
750g Lean Beef Mince
1 Can Kidney Beans, you can use Refried, or your favourite beans
1 Medium Onion, finely diced
2 Cups Tomato Puree or Passata
1/2 tsp Chilli Powder
2-3 Cloves Garlic, minced or finely diced
1/2 tsp Cumin
12 Tortillas
Directions:
Preheat oven to 180C.
In a large pan, brown beef until no longer pink.
Add remaining ingredients and bring to the boil, then reduce the heat and cook for about another 2-3 minutes.
Spoon about 1/3 Cup of this mixture down the centre of each tortilla and fold in both sides to roll-up the way you would a burrito. This isn’t the traditional way of folding a chimichanga, but it is quicker and I find it holds together better without having to fiddle around with toothpicks.
Place each filled tortilla in a lightly greased baking dish, seam-side down.
Lightly brush each tortilla with oil and place in the oven until golden brown.
When serving, top each enchilada with a good dose of home-made enchilada sauce and a sprinkling of grated cheese, or, if you prefer, a dollop of sour cream and a slice of avocado…..Yum!
Oh, and don’t forget the Traditional Mexican Rice on the side.
Vaguely adapted from a recipe found at http://www.tasteofhome.com/Recipes/Beef-Chimichangas