Beef and Bean Chimichangas

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Beef and Bean Chimichangas

1 lb ground beef

1/2 onion, diced

3 cloves garlic, minced

1 tsp paprika

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1 tsp oregano

dash of red pepper flakes

salt and pepper to taste

1 can chili beans, drained

flour tortillas

vegetable oil for frying

shredded cheese

guacamole

salsa

sour cream

Cook ground beef with onion and garlic; drain. Add paprika, chili powder, cumin, garlic powder, oregano, red pepper flakes, salt, and pepepr. Cook 4-5 minutes, stirring occasionally. Add chili beans and heat through. 

In a large skillet, heat vegetable oil until very hot. Microwave tortillas until warm and pliable. Spoon beef mixture in the center of each tortilla. Top with cheese. Fold in the sides and roll into a burrito, making sure the ends are closed. Place seamside down in the hot oil. Cook 2-4 minutes on each side until golden brown. Drain on paper towels. Serve with guacamole, salsa, and sour cream. 

Recipe adapted from For the Love of Cooking

Past Recipes:

One year ago: Teriyaki Meatballs

Two years ago: S'mores Cookie Bars

Three years ago: Chicken Parmesan Bundles

Chipotle Chicken Burritos

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Chipotle Chicken Burritos
2 Tbsp olive oil, divided
1 lb chicken, cubed
2 cloves garlic, minced
1 tsp chili powder
1 Tbsp canned chipotles in adobo, minced
1 tsp cumin
4 dashes cayenne pepper
1 can pinto beans (15 oz), rinsed and drained
1 can black beans (15 oz), rinsed and drained
1/3 cup water
2 cups cooked rice
1/4 cup fresh or bottled salsa
flour tortillas
chopped lettuce
chopped tomatoes
sour cream

Heat 1 Tbsp olive oil in a large skillet. Add chicken and season with salt and pepper to taste. Cook until chicken is cooked through. Remove chicken from skillet and set aside.

Add remaining 1 Tbsp oil to the skillet. Add garlic, chili powder, chipotle chiles, cumin, and cayenne. Cook until fragrant, about 30 seconds. Add pinto beans, black beans, and water. Bring to a simmer; reduce heat to medium low and cook for 8 minutes, mashing beans slightly.

Stir in rice, salsa, and chicken. Heat through. Serve in tortillas with lettuce, tomatoes, and sour cream.

Serves 6-8

Recipe adapted from Tasty Kitchen

Past Recipes:
One year ago: Chicken Enchilada Pizzas
Two years ago: Honey Grilled Salmon
Three years ago: Glazed Meatloaf

Chile Colorado Burritos

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Chile Colorado Burritos

Costa Vida Sweet Pork Burritos

There are a lot of different recipes for Costa Vida and Cafe Rio burritos and salads floating around the internet. I've tried a few different variations and I have to say that this one is by far the closest to the original. If you want, you can mix and match with the Costa Vida Salad recipe for different variations. Costa Vida is one of my favorite restaurants so I'm so glad I found a recipe that's so close to the original. 

This recipe has been moved to my new blog

The Traveling Circus

Click the link below for the recipe

Costa Vida Sweet Pork Burritos

Baked Southwest Egg Rolls

These were so good. I love the Southwest Egg Rolls at Chili's so when I saw this recipe I was excited to try it. The filling tastes exactly the same. The only difference is they're baked and not fried which is even better to me. Food always seems really heavy when it's fried. This really isn't an egg roll at all; it's actually mini burritos. But either way, it's so yummy!

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Baked Southwest Egg Rolls

1 Tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1 1/2 lb chicken breast, cubed

1 green or red bell pepper, diced

1 jalapeno, seeded and minced

1 can black beans, rinsed and drained

10 oz. frozen chopped spinach, thawed and drained

1 cup frozen corn

1 tsp cumin

1 tsp chili powder

1/4 cup cilantro, chopped

1/2 tsp salt

1/2 tsp pepper

2 cups shredded cheese

2-3 dozen fajita size tortillas

Chipotle Sauce:

1 cup sour cream

1/4 cup salsa

1 tsp canned chipotle chilies in adobo, minced

Mix together ingredients for sauce. Refrigerate until ready to serve.

Preheat oven to 400. Line 2 rimmed baking sheets with foil and spray with cooking spray. Set aside.

Heat olive oil in a large skillet over medium heat. Add onion and cook 3-4 minutes until softened. Stir in garlic and cook for 30 seconds. Add chicken and peppers. Cook until chicken is cooked through, about 5-10 minutes. Stir in beans, spinach, corn, and spices. Mix well and cook until heated through. Stir in cheese and cook until melted. 

Heat tortillas in microwave until warm. Place a small amount of filling in the center of each tortilla. Fold in the sides and roll up tightly. Place on baking sheets seam side down. Bake 15-20 minutes or until lightly browned. Serve with dipping sauce.

*Can serve as a main dish or an appetizer

Recipe adapted from Mel's Kitchen Cafe

Shredded Chicken Taquitos

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Shredded Chicken Taquitos

2 Tbsp olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped red bell pepper

1 Tbsp finely chopped jalapeno

3 cups cooked shredded chicken

3 Tbsp chopped cilantro

1/2 tsp salt

1/2 tsp cumin

1/4 tsp black pepper

1 (14.5 oz) can diced tomatoes with green chilies, drained

soft taco size flour tortillas

shredded cheese

vegetable oil

Heat olive oil in a large skillet. Add onion, red pepper, and jalapeno. Cook 3-5 minutes until tender. Stir in chicken, cilantro, salt, cumin, black pepper, and tomatoes. Cook 5 minutes. In a large skillet, heat vegetable oil over medium heat. Heat tortillas in microwave until warm and pliable. Place chicken mixture in the center of each tortilla. Top with cheese and tightly roll. In batches, place seam side down in hot oil. Fry until brown on both sides. Place on a paper towel lined plate to dry. 

Serves 6

Recipe adapted from The Sisters Cafe

Chile Verde with Tomatillos

Chile Verde happens to be my favorite food ever! When I got some anaheim peppers and tomatillos in my bountiful basket, I decided to alter my original recipe a little. Both recipes are delicious! This one has a slightly tangy flavor from the tomatillos. I hope you enjoy!

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Chile Verde with Tomatillos
6 anaheim peppers, roasted, peeled, and chopped
3 tomatillos, roasted and chopped
1 jalapeno pepper, roasted and diced (optional)
2 Tbsp olive oil
2 lbs boneless pork chops, cut into small cubes
3 Tbsp flour
3 cloves garlic, minced
1/2 cup water
1 can diced tomatoes, drained
1 tsp garlic salt
1/2 tsp cumin
shredded cheese
flour tortillas

To roast vegetables, place on greased baking sheet. Place under the broiler for 12-15 minutes, turning halfway through, until charred. Let cool and peel skin from peppers.

Heat oil in a large skillet. Add pork, flour, and garlic. Brown for about 3-4 minutes. Stir in water, anaheim peppers, tomatillos, and jalapenos, scraping up any bits at the bottom of the pan. (Every pepper is different so I taste them before I add them. You can always add more heat but you can't take it out.) Bring to a boil; reduce heat and simmer for 20 minutes.

Stir in tomatoes, garlic salt, and cumin. Bring to a boil; reduce heat and simmer for 10 minutes. Serve in flour tortillas. Top with cheese.

Serves 6

Oven Baked Chimichangas

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Oven Baked Chimichangas


2-3 cups diced cooked chicken
2 cups cooked rice
1/2 cup onion, diced
1 can black beans, rinsed and drained
1-2 tsp minced canned chipotle peppers in adobo sauce
1 cup shredded cheddar or monterey jack cheese
1/2 cup chopped cilantro
salt and pepper
burrito size flour tortillas
vegetable oil

Place a rimmed baking sheet in the oven and heat to 450. Heat 2 Tbsp oil in a large skillet. Cook onion until just softened. Stir in chicken, rice, beans, and chipotle peppers. Heat through, about 3 minutes. Turn off heat and stir in cheese and cilantro. Season with salt and pepper.

Heat tortillas in microwave until warm and pliable. Place chicken mixture in the center of each tortilla. Fold in the sides and wrap up the tortilla tightly. Brush the tops with oil and place seam side down on the hot baking sheet. Bake until golden and crisp, about 10-12 minutes.

makes 6-8 chimichangas

recipe adapted from Mel's Kitchen Cafe

Shredded Beef Taquitos

I came up with this recipe by combining my recipes for Beef Taquitos and Shredded Beef Chimichangas. I made this using leftover roast beef. It turned out great! Definitely a big hit with my kids.

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Shredded Beef Taquitos


2 cups cooked shredded roast beef
1/2 cup diced onion
2/3 cup salsa
1 can diced green chilies, drained
1/2 tsp cumin
1/2 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
flour tortillas
cheese

Preheat oven to 400. Heat a small amount of oil in large skillet. Add onions and saute until golden. Add beef, salsa, green chilies, cumin, garlic powder, chili powder, and salt. Simmer for about 10 minutes.  Heat tortillas in microwave about 30 seconds until warm and pliable. Sprinkle each tortilla evenly with cheese to about an inch from the edge. Spread beef mixture over cheese. Roll tortillas and place seam side down on a greased baking sheet. Bake for 10-15 minutes or until slightly golden and crispy. Serve with salsa and guacamole.

Makes about 10 taquitos

Chicken and Black Bean Burritos

We came home from vacation a few days ago and we had nothing to eat in our fridge. So I had to use what I had in my food storage. I actually came up with this on my own. I'm usually scared to do that because I'm so structured and not creative at all. I'm always afraid that if I put random ingredients together it's going to be gross. This was actually really good. I was very proud of myself for creating this. I think I'm starting to get a little more daring.

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Chicken and Black Bean Burritos


1 lb chicken breasts, cut into cubes
1 medium green bell pepper, chopped
2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 can diced green chilies, drained
1 can black beans, rinsed and drained
shredded cheese
tortillas

Heat oil in a large skillet. Add chicken and brown for a few minutes. Add bell pepper and spices. Cook until chicken is cooked through. Add green chilies and black beans. Simmer for about 5-10 minutes. Serve in tortillas with cheese. Can also serve with salsa, sour cream, guacamole, lettuce, and tomatoes.

Serves 4-6

Super Burritos

In my house burritos are always a big hit. Sometimes if we can't get the kids to eat, we wrap their food in a tortilla. My kids aren't picky eaters but every once in a while there is something they don't want to eat. They'll eat anything if it's in a tortilla or on a toothpick.

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Super Burritos
adapted from the Better Homes and Gardens cookbook

1 lb ground beef
1/2 cup diced onion
1/2 cup chopped bell pepper
1 clove garlic, minced
1/4 cup water
1 Tbsp chili powder
1/4 tsp cumin
1/4 tsp salt
1 cup cooked rice
1 can black beans, rinsed and drained
1 (4 oz) can diced green chilies
2 Tbsp chopped cilantro
flour tortillas
shredded cheese
chopped tomato
shredded lettuce
salsa
guacamole

Brown ground beef with onion, bell pepper, and garlic; drain. Stir in water, chili powder, cumin, and salt. Cook about 5 minutes until most of the water has evaporated. Stir in rice, black beans, green chilies, and cilantro. Heat through. Serve in tortillas with cheese, tomato, lettuce, salsa, and guacamole.

Serves 8

Shredded Beef Chimichangas

When we blessed our baby a few months ago we served roast beef sandwiches at the luncheon afterwards. I made way too much roast beef so I had a ton left over. I froze it but I didn't really know what to do with it. I'm not the most creative person and I usually need to follow a recipe to make anything. So coming up with a recipe on my own is really a stretch for me. I actually came up with this on my own. I combined the roast beef with some different spices and it was actually pretty good. Especially if you serve it with home made salsa and guacamole. It's definitely something I'll make again when I have leftover roast beef.

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Shredded Beef Chimichangas
3 cups cooked shredded roast beef
1/2 cup salsa
1 can green chilies
3 tsp chili powder
3/4 tsp cumin
1/2 tsp garlic powder
flour tortillas
shredded cheese
vegetable oil

Combine beef with salsa, green chilies, and spices. Simmer for about 15-20 minutes. Microwave tortillas until they are warm and pliable. Place meat mixture down the center of tortillas. Top with cheese. Roll up on all sides tightly. Heat oil in a large skillet. Fry in oil for about 2 minutes on each side until crispy and golden. Serve with salsa and guacamole.

Serves 6-8

Chile Verde

This is my absolute favorite dish ever!!! My dad got this recipe from a lady he worked with when I was still in high school. I still remember the first time he ever made it. It was so spicy we could barely eat it. But it was so flavorful that we couldn't stop. I've made it enough times that I've figured out how to have the perfect amount of heat; although when I made it last night I could've added another pepper. This dish is very authentic. Try it! You won't be disappointed. 

Printable Recipe

Chile Verde 

5-6 anaheim peppers, roasted, peeled, and diced

1 jalapeno, diced (optional)

2 lbs pork cut into cubes (I use pork chops)

3 Tbsp flour

3 cloves minced garlic

1 cup water

1 can diced tomatoes, drained

1 tsp garlic salt

1/2 tsp cumin

shredded cheese

flour tortillas

To roast peppers you can either broil them in the oven or cook them on the grill. I grilled them for about 10 minutes on each side until they are charred. They will look like this... 

After they have cooled the skin should peel right off. Then they will look like this...

Heat olive oil in a large skillet. Add pork, garlic, and flour. Cook until lightly browned. Add water and peppers. (Every pepper is different so I taste them before I add them. You can always add more heat but you can't take it out.) Simmer for about 20 minutes. Add tomatoes, garlic salt, and cumin. Simmer for another 10 minutes. Serve in flour tortillas. 

Serves 6

Breakfast Burritos

It's very rare for me to make breakfast. My husband is the breakfast cook in our house. I think it takes too long to make and I always have so many things to do in the mornings. I usually just feed my kids cereal. But when I do make breakfast this is one of my favorite things to make.  

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Breakfast Burritos
1/2 lb ground sausage
1/2 cup fresh mushrooms, sliced
1 green onion, sliced
1/4 cup green pepper, chopped
6 eggs
1/8 cup milk
flour tortillas
shredded cheese


Heat a non-stick skillet over medium heat. Add sausage. Cook for about 3-4 minutes. Add mushrooms, green onion, and green pepper. Cook until sausage is cooked through. Remove from pan. In a separate bowl, combine eggs and milk. Sprinkle with salt and pepper. Beat well. Pour into skillet. Cook until eggs are almost cooked through, stirring frequently. Add sausage mixture. Cook until eggs are done. Place tortillas on a plate one at a time. Sprinkle with cheese. Microwave for about 30 seconds until cheese is melted. Place egg mixture on tortilla and roll up. 


Serves 6

Crispy Southwest Chicken Wraps

I got this recipe from My Kitchen Cafe. It was so good. My family loved it! I'm going to have to add this to my list of favorites.

Printable Recipe


Crispy Southwest Chicken Wraps
1 cup cooked rice

1 lb chicken breasts, cubed

1 can black beans, rinsed and drained

1 green onion, chopped

1/2 green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 Tbsp. chili powder

1 tsp. cumin

1/2 tsp. garlic salt

2 cups shredded cheese

sour cream (optional)
sliced avocado (optional)

burrito size flour tortillas

In a large skillet, cook chicken until cooked through. Combine rice with chili powder, cumin, and garlic salt. Combine with chicken and add remaining ingredients except cheese and sour cream. Sprinkle cheese in each tortilla, leaving 1/2 inch border around the edges. Spoon chicken and rice mixture down the center of each tortilla. Place avocado slices on top. Spoon 1-2 Tbsp. of sour cream down the middle on top of the chicken mixture. Roll tortillas, leaving the edges open. Place on a heated griddle or non-stick skillet. Cook for a few minutes on each side until crispy. Serve with homemade salsa.

Makes about 8 wraps

Chimichangas

1 lb ground beef

1/2 cup onion, diced

1 can diced green chiles

1/2 tsp. garlic salt

1 tsp. cumin

1 tsp. garlic powder

8-10 soft taco size flour tortillas

vegetable oil for frying

chopped lettuce

chopped tomatoes

salsa

sour cream

Brown ground beef and onion. Drain. Add green chiles, garlic salt, cumin, and garlic powder. Cook for about 5 minutes. Put tortillas in the microwave for about 30 seconds to a minute until warm and pliable. Place ground beef mixture in each tortilla and roll like a burrito, folding the short sides in first and then rolling up. Make sure the tortilla is closed so the oil doesn't get inside the burrito. Heat vegetable oil in a frying pan. Place the burritos in the oil, seam side down. Cook for a few minutes on each side until they are lightly browned. Drain on paper towels. Top with lettuce, tomatoes, salsa, and sour cream.