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1\u00a0pound<\/span>\u00a0lean ground beef<\/span>\u00a0<\/span>\u00a0<\/span><\/p>\n 1\/2\u00a0cup\u00a0diced onion<\/span>\u00a0<\/span><\/p>\n 1\u00a0garlic clove,\u00a0minced<\/span>\u00a0<\/span><\/p>\n 1\u00a0teaspoon\u00a0chili powder<\/span>\u00a0<\/span><\/p>\n 1\/2\u00a0teaspoon\u00a0cumin<\/span>\u00a0<\/span><\/p>\n 1\/2\u00a0teaspoon\u00a0dried oregano<\/span>\u00a0<\/span><\/p>\n 1\u00a0(15-ounce)\u00a0can refried beans<\/span>\u00a0<\/span><\/p>\n 1\u00a0(8-ounce)\u00a0can tomato sauce<\/span>\u00a0<\/span><\/p>\n 1\u00a0(15-ounce)\u00a0can tomato sauce<\/span>\u00a0<\/span><\/p>\n 1\u00a0(4.5-ounce)\u00a0can green chilies<\/span>\u00a0<\/span><\/p>\n 1\u00a0jalapeno,\u00a0minced<\/span>\u00a0<\/span><\/p>\n 8\u00a0(10-inch)\u00a0tortillas<\/span>\u00a0<\/span><\/p>\n wooden toothpicks<\/span>\u00a0<\/span><\/p>\n 1 1\/2\u00a0cups\u00a0shredded Cheddar cheese or Colby Jack<\/span>\u00a0<\/span><\/p>\n Vegetable oil<\/span>\u00a0<\/span><\/p>\n Cilantro and sour cream for garnish<\/span>\u00a0<\/span><\/p>\n TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Brown ground beef in a nonstick skillet. breaking it apart with a wooden spoon as it cooks. When it is about halfway cooked, add onion.\u00a0<\/span><\/p>\n Once onion is softened and beef is cooked, add garlic, chili powder, cumin, and oregano. Stir to mix and cook 30 seconds.\u00a0<\/span><\/p>\n Add refried beans and 1\/2 cup tomato sauce from the 8-ounce can. Save leftover tomato sauce to add to sauce.\u00a0<\/span><\/p>\n Stir to mix and remove from heat.\u00a0<\/span><\/p>\n In a medium saucepan, combine remaining tomato sauce from 8-ounce can plus the 15-ounce tomato sauce. Add the green chilies and jalapeno. Place over medium heat to warm.\u00a0<\/span><\/p>\n If tortillas are not very pliable, heat in microwave for about 20 seconds covered with a damp paper towel.\u00a0<\/span><\/p>\n Place about 1\/3 cup filling towards one side of a tortilla. Fold over the side nearest the filling to cover the filling. Fold in the two sides and roll up. Secure with toothpicks. Repeat with remaining tortillas.\u00a0<\/span><\/p>\n Heat about 2 inches of oil to 375 degrees in a Dutch oven (or whatever type of pan you like to fry in).\u00a0<\/span><\/p>\n Fry 2 chimichangas at a time, about 2 minutes per side. Drain on paper towels.\u00a0<\/span><\/p>\n Top chimichangas with cheese, sauce, sour\u00a0cream,and\u00a0cilantro.\u00a0<\/span><\/p>\n enjoy !!\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients : 1\u00a0pound\u00a0lean ground beef\u00a0\u00a0 1\/2\u00a0cup\u00a0diced onion\u00a0 1\u00a0garlic clove,\u00a0minced\u00a0 1\u00a0teaspoon\u00a0chili powder\u00a0 1\/2\u00a0teaspoon\u00a0cumin\u00a0 1\/2\u00a0teaspoon\u00a0dried oregano\u00a0 1\u00a0(15-ounce)\u00a0can refried beans\u00a0 1\u00a0(8-ounce)\u00a0can tomato sauce\u00a0 1\u00a0(15-ounce)\u00a0can tomato sauce\u00a0 1\u00a0(4.5-ounce)\u00a0can green chilies\u00a0 1\u00a0jalapeno,\u00a0minced\u00a0 8\u00a0(10-inch)\u00a0tortillas\u00a0 wooden toothpicks\u00a0 1 1\/2\u00a0cups\u00a0shredded Cheddar cheese or Colby Jack\u00a0 Vegetable oil\u00a0 Cilantro and sour cream for garnish\u00a0 TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":2,"featured_media":2999,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-1130","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\n<\/p>\nDerictions\u00a0:\u00a0<\/span><\/h2>\n