Beef Chimichangas

Preparation

1. Step 1

   Remove and discard the stem and seeds from the pepper and chop into 1/4- to 1/2-inch pieces. Peel the onion and chop into 1/4- to 1/2-inch pieces. Peel the garlic, finely chop, and place in a large sauté pan with the onion, green pepper, and ground beef. Cook over medium-high heat for 10 minutes, or until the ground beef is no longer pink. Drain any grease from the pan, stir in the salsa and salt, and cook for 1 minute. Remove from the heat and stir in the refried beans and cheese.

   Step 2

   Place the flour tortillas on a flat surface and spoon one quarter of the meat mixture in the center of each tortilla. Fold in the sides and then fold over the top and bottom to form the chimichangas. (You can weave a toothpick through the flaps to keep them closed. Otherwise you need to handle them carefully to keep the ingredients from spilling out.)

   Step 3

   Heat about 1/2 inch of oil in a saucepan over high heat for 5 minutes, or until a tiny drop of water dropped into the pan sizzles immediately. (If you use a pan that is slightly larger around than one of the chimichangas you won’t need as much oil. Use caution when testing the oil: too much water can cause the hot oil to splash violently.) Place a chimichanga in the pan, flap side down, and cook for 2 minutes on each side, or until lightly browned. Remove from the pan and drain on paper towels. Continue the process with the remaining chimichangas.

   Step 4

   Place one chimichanga on each plate and serve with the salsa and sour cream.

2. Veg out

   Step 5

   Tofu chimichangas may sound weird, but they’re surprisingly tasty. Just sauté the green pepper and onion in cooking spray or a tablespoon of canola oil. Cut an 8-ounce package of tofu into 1/4-inch cubes and stir it in with the beans and cheese.