Beef and Bean Chimichangas

• 1 lb lean ground beef
• 34 cup chopped onion
• 12 cup diced green sweet pepper
• 1 12 cups canned whole kernel corn, drained
• 2 cups taco sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic salt
• 1 teaspoon cumin
• 1 (16 ounce) can refried beans
• 10 inches flour tortillas
• 1 (8 ounce) packageshredded monterey jack cheese
• 1 tablespoon margarine, melted
• shredded lettuce
• sour cream
• 1 tomatoes, diced

1. Preheat oven to 400 degrees.
2. Brown beef in a skillet over medium high heat.
3. Drain grease and add the onion, sweet pepper and corn.
4. Cook for about 5 more minutes or until vegetables are tender.
5. Stir in the taco sauce and seasonings (chili powder, garlic salt and cumin).
6. Stir and cook until blended and heated through.
7. Set aside.
8. Spread a thin layer of beans onto each of the tortillas.
9. Spoon the beef mixture down the center and top with shredded cheese.
10. Fold sides in and roll up, burrito style, and place seam side down onto a lightly greased jellyroll pan.
11. Brush with melted butter.
12. Bake for 15- 20 minutes or until golden brown.
13. Serve with lettuce, tomato and sour cream.

lean ground beef, onion, green sweet pepper, whole kernel corn, taco sauce, chili powder, garlic salt, cumin, beans, flour tortillas, cheese, margarine, shredded lettuce, sour cream, tomatoes

Taken from www.food.com/recipe/beef-and-bean-chimichangas-89656 (may not work)