Crispy Tucson Chimichanga: The Best Crispy Tucson Chimichanga Recipe from Cook'n

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	Crispy Tucson Chimichanga

Serves: 6

Print this Recipe

   1 pound ground beef
   1 medium onion, chopped
   2 cloves garlic, minced
   1 can whole tomatoes, drained, cut up
   1/3 cup salsa
   1/2 teaspoon dried thyme
   1/2 teaspoon salt
   1/8 teaspoon cayenne pepper
   1 cup refried beans
   Oil for deep frying
   6 8 inch flour tortillas
   3/4 cup Monterey Jack-Colby cheese, shredded
   Salsa, if desired

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Brown ground meat, onion and garlic in electric skillet at 365°F or in large heavy skillet on medium-high heat. Drain. Stir in tomatoes, 1/3 cup salsa, chili powder, thyme, salt and cayenne. Simmer at 300°F or on medium-low heat for 10 to 15 minutes or until mixture is thickened. Stir occasionally. Remove from heat. Stir in refried beans.

Heat 2 or 3 inches Crisco Oil to 365°F in deep fryer. Place 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla to center over beef mixture. Fold ends toward center. Secure with wooden toothpick.

Fry 1 or 2 at a time in deep fryer. Fry 1-1/2 to 2 minutes, until golden brown. Turn as needed for even browning. Drain on paper towels. Sprinkle each with 2 tablespoons cheese. Serve immediately with salsa, if desired.

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