Thursday, September 19, 2013

Southwest Beef Chimichangas w/ Spicy Jalapeno Ranch Sauce


The boys raved about these chimichangas.  Try them.. let me know if you enjoyed them as much as we did.

*These chimichangas and the sauce are my own recipe. If you re-post it somewhere or blog it please give me credit and link back to my blog. I would appreciate it.

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 packet taco seasoning
  • 1/2 can whole kernle corn
  • 1/2 can black beans
  • 1 teaspoon minced garlic
  • garlic powder, to taste
  • onion power, to taste
  • seasoning salt, to taste (I use Johnny's Fine Foods Seasoning Salt )
  • flour tortillas (10 inches), warmed
  • Oil for deep-fat frying
  • 1-1/2 cups (6 ounces) shredded cheddar cheese

  • For the sauce:

    Make Hidden Valley Ranch per the instructions
    In a food processor or blendor puree 1 jalapeno (no seeds.. 1/2 the seeds if you like spicier), add to the ranch
    Add Siracha, to taste.
    Add Louisiana Hot Sauce, to taste. 

    Alternatively you can use Creamy Jalapeno Ranch (Chuy's Copycat) as the sauce for this dish. 
    Either way is great.
    1. In a large skillet, cook beef and onions & taco seasoning over medium heat until pink is nearly gone. Stir in the black beans and corn, garlic powder to taste and onion powder to taste- cook another minute. 
    2. Spoon desired amount of beef mixture off-center on each tortilla - its best to use a spoon with holes. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks.
    3. In an electric skillet or deep fryer, heat 1 oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until lightly browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce.  You can also top with Pico De Gallo (optional).
    Serve with my Mexican Rice

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