Beef And Bean Chimichangas

• 1 lb. ground beef
• 2 Tbsp. oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (16 oz.) can whole tomatoes, drained and cubed
• 1/3 c. salsa
• 1 1/2 tsp. chili powder
• 3/4 tsp. ground coriander
• 1/2 tsp. ground thyme
• 1/2 tsp. salt
• 1/8 tsp. cayenne
• 1/8 tsp. ground cumin
• 1 c. refried beans
• oil (for frying)
• 6 (8-inch) flour tortillas
• 3/4 c. shredded cheese

1. Brown ground beef in skillet; drain.
2. Remove meat and set aside.
3. Place 2 tablespoons oil in same skillet and saute onion and garlic until tender.
4. Stir in beef, tomatoes, salsa, chili powder, coriander, thyme, salt, cayenne and cumin.
5. Cook over medium-low heat 10 to 15 minutes.
6. Remove from heat; stir in beans.
7. Place 1/2 cup of mixture in center of each tortilla.
8. Fold edges around beef.
9. May need to secure with toothpick.
10. Fry in 375u0b0 oil for 1 1/2 to 2 minutes or until golden brown.
11. Fry only 1 or 2 chimichangas at a time.
12. Remove and drain on paper towels. Sprinkle with shredded cheese while hot.
13. Serve immediately with additional salsa.

ground beef, oil, onion, garlic, tomatoes, salsa, chili powder, ground coriander, ground thyme, salt, cayenne, ground cumin, beans, oil, flour tortillas, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=527339 (may not work)