Monday, May 18, 2009

Chimichangas & Guacamole

Beef and Bean Chimichangas

1 pound lean ground beef (leftover Pulled Pork or rotisserie chicken can be used instead)
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese, divided
1 tablespoon butter, melted OR olive oil
1 tomato, diced
Shredded lettuce
Sour cream
Guacamole (See recipe below)
1 can sliced black olives (optional)

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3. Open the can of beans, and spread a thin layer of beans onto each of the tortilla. Spoon the beef mixture down the center, and then top with cheese (around ¼ c. each). Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter or olive oil.
4. Bake for 30 minutes in the preheated oven, or until golden brown. Serve with lettuce, tomato, olives, sour cream, guacamole, and remaining cheese.

Best Guacamole

2 avocados
1 tablespoon lemon or lime juice
2 tablespoons chopped onion
1/2 teaspoon garlic salt
2 tablespoons olive oil

1. Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. OR place all ingredients into a food processor and pulse until smooth with small chunks.
2. Cover the bowl, and refrigerate for 1 hour before serving.


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