Ground Beef, Corn And Black Bean Chimichangas - cooking recipe

Ingredients

1 lb ground beef
1 onion, finely chopped
2 tablespoons fresh minced garlic
1 bell pepper (seeded and chopped, use red or green)
2 tablespoons oil (optional)
2 -3 tablespoons chili powder (or to taste)
2 -3 teaspoons cumin (or to taste)
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper (or to taste)
seasoning salt
black pepper
1 (16 ounce) can diced tomatoes, well drained
1/2 - 3/4 cup salsa (mild or spicy)
1 cup canned corn kernel, well drained
1 1/2 cups refried beans
1 cup canned black beans (rinsed and well drained)
6 (8 inch) flour tortillas
oil (for frying)
shredded lettuce (optional)
shredded cheddar cheese (any amount desired)
sour cream (any amount desired)
TOPPINGS
guacamole
salsa

Preparation

In a skillet cook the ground beef with onion, garlic and bell pepper until no longer pink; drain fat.
Add in 1-2 tablespoons oil, chili powder, cumin, thyme and cayenne; cook stirring until well browned (about 10-12 minutes) season with seasoned salt (or white salt) and black pepper.
Add in chopped tomatoes and salsa; cook stirring for about 15-20 minutes.
Add in corn, refried beans and black beans; stir with wooden spoon until heated through (about 5-6 minutes) season with more salt and pepper if desired; remove from heat.
Place about 1/2 cup ground beef filling down the middle of each tortilla; fold opposite sides of the tortilla to center over the beef mixture, then fold ends toward center; secure with a toothpick; place on a plate and refrigerate for about 20 minutes.
Heat about 2-inches oil in a heavy skillet until 375\u00b0F.
Fry 1-2 chimichangas at a time in hot oil about 1-2 minutes or until golden brown.
Place a bed of shredded lettuce onto a large serving plate or dish (this is only optional) then top with chimichangas.
Sprinkle each hot chimichanga with cheddar cheese then dollop with sour cream.
Serve with salsa and/or guacamole if desired.
Delicious!