Beef & Bean Chimichangas

This is my husband's favorite dinner. He would eat this every day for lunch and dinner if he could. And, since these chimis are baked (not fried), they are quite a bit healthier than the restaurant version. The small amount of butter brushed over the top makes them crispy. The picture is not great, but it was the best I could do -- my food photography skills leave something to be desired. ;)



Beef & Bean Chimichangas
Source: Allrecipes.com

• 1 pound lean ground beef
• 3/4 C chopped onion
• 3/4 C diced green pepper
• 1 1/2 C whole kernel corn (I use a whole can)
• 2 C taco sauce
• 2 tsp. chili powder
• 1 tsp. garlic salt
• 1 tsp. cumin
• 1 (16 0z) can refried beans (I use fat-free, and don't notice a difference in taste)
• 8 (12-inch) flour tortillas
• 1 (16 oz) package shredded monterey jack cheese
• 1 Tbsp. butter, melted
• shredded lettuce
• 1 tomato, diced

1. Preheat oven to 350 degrees.
2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.