Beef & Cheese Chimichanga

This recipe from the Tex-Mex Kitchen spreads the sun's rays on the plate!

* Ingredients :

° 15 ml (1 tablespoon) olive oil
° 1 chopped onion
° 15 ml (1 tablespoon) minced garlic
° 450g (1lb) lean ground beef
° 1 green pepper cut into cubes
° 3 tomatoes cut into cubes
° 1 can of sauteed beans (old El Paso type) 398 ml
° Chili flakes to taste
° 5 ml (1 teaspoon) cumin
° 1/2 cup (125 ml) beef broth
° 1 chopped hot pepper
° 12 7-inch (18 cm) tortillas
°  1 1/2 c (375 ml) grated-Monterey-Jack
° 80 ml (1/3 cup) melted butter

* Preparation :

Preheat the oven to 190°C (375°F).
In frying pan, heat oil on heat. Cook onions and garlic for one minute.
Add the meat and cook 5 to 6 minutes, stirring the meat with a wooden spoon. Drain the meat if desired, then return it to the skillet.
Add sweet peppers, tomatoes, refried beans, red pepper flakes, cumin, broth, and jalapenos. Cover and cook, stirring occasionally, 15 to 20 minutes, until the liquid has completely evaporated and the meat has lost its pink color. Remove from heat and leave to cool.
In the base of the tortilla, distribute the beef mixture. Garnish with grated cheese. Fold the ends of the tortillas over the preparation, then roll them tightly.
Place the chimichangas on a baking sheet lined with parchment paper, and seal underneath. Grease it with melted butter. Bake for 30 to 35 minutes.

Enjoy !