Beef and Bean Chimichangas

Ingredients:

	1 pound ground beef
	2 tablespoons Crisco® Vegetable Oil
	1 medium onion, chopped
	2 cloves garlic, minced
	1 small red bell pepper, diced
	1 (16 oz) can whole tomatoes, drained and chopped
	1/3 cup salsa
	1-1/2 teaspoons chili powder
	3/4 teaspoon ground coriander
	1/2 teaspoon ground thyme
	1/2 teaspoon salt
	1/8 teaspoon cayenne pepper
	1/8 teaspoon ground cumin
	1 cup refried beans
	1 cup cooked black beans
	6 (8 inch) flour tortillas, warmed according to package directions for easier folding
	Crisco® Pure Corn Oil
	3/4 cup shredded Monterey Jack cheese
	Shredded iceburg lettuce (optional)
	Additional salsa (optional)
	Guacamole (optional)
	Sour Cream (optional)

Directions:

Brown ground beef in a medium skillet over medium high heat. Drain. Remove beef from skillet; set aside. Add all-vegetable oil to the same skillet.

Add onion, garlic and red bell pepper. Cook and stir over moderate heat until onion is tender. Stir in cooked ground beef, tomatoes, salsa, chili powder, coriander, thyme, salt, cayenne and cumin.

Cook over medium-low heat, stirring occasionally, 10 to 15 minutes, or until mixture is thickened. Remove from heat.

Stir in refried beans and black beans.

Place 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla toward center over beef mixture. Fold ends toward center; secure with wooden pick. Chill 15 minutes.

Heat 2 inches all-vegetable oil in deep-fryer or large saucepan to 375°F.

Fry 1 or 2 chimichangas at a time 1 1/2 to 2 minutes or until golden brown. Drain on paper towels. Sprinkle top of each chimichanga with 2 tablespoons Monterey Jack cheese.

Serve immediately on a bed of shredded iceberg lettuce with salsa, guacamole and sour cream, if desired.

Yield: 6-8 Servings