1 pound of ground beef
1 can (16 ounces) refried beans
1/2 cup finely chopped onion
3 cans (8 ounces each) tomato sauce, divided
2 teaspoons chili powder
1 teaspoon of chopped garlic
1/2 teaspoon ground cumin
12 flour tortillas (10 inches), warmed.
1 can (4 ounces) chopped green chilies
1 can (4 ounces) chopped jalapeño peppers
Oil for frying.
1-1/2 cups shredded cheddar cheese
In a large skillet, cook meat over medium heat until no longer pink; drain. Add beans, onion, 1/2 cup tomato sauce, chili powder, garlic, and cumin.
Spoon 1/3 cup beef mixture off-center into each tortilla. Fold in the edge of the nearest filling and cover. Fold in both sides and roll up. Secure with toothpicks. In a large saucepan, combine chilies, peppers and remaining tomato sauce; heat through.
In an electric skillet or fryer, heat 1 inch of oil to 375°. Fry chimichangas 1-1/2 to 2 minutes per side or until golden brown. Drain on paper towels. Sprinkle with cheese. Serve with sauce