Source: Campbell's Recipes

Beef & Bean Chimichangas
These Mexican-style, deep-fried tortilla pockets are surprisingly easy to make at home.  Give this delectable recipe a's a dish the whole family will enjoy.
Serves: 6 servings
Prep Time: 25 minutes
Cook Time: 35 minutes


1 pound ground beef
Crisco® vegetable oil
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1 can (16 ounces) whole tomato, drained and cut up
1/3 cup Pace® Picante Sauce
1 1/2 teaspoons chili powder
3/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup refried beans
6 flour tortilla (8-inch), warmed
3/4 cup shredded Monterey Jack cheese

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.  Remove the beef from the skillet.
Heat 2 tablespoons oil in the skillet over medium heat. Add the onion and garlic and cook until the onion is tender stirring occasionally. Stir in the beef, tomatoes, picante sauce, chili powder, coriander, thyme, cayenne pepper and cumin. Reduce the heat to low.  Cook for 10 minutes or until the mixture is thickened, stirring occasionally. Remove the skillet from the heat. Stir in the beans.
Spoon 1/2 cup beef mixture down the center of each tortilla.  Fold the sides of the tortilla over the filling.  Fold up the ends to enclose the filling and secure with toothpicks.

Pour additional oil into a deep-fryer or 4-quart saucepan to a depth of 2 inches.  Heat the oil to 375ºF.  Add the filled tortillas to the the fryer in batches and cook for 2 minutes or until golden brown.  Drain the chimichangas on paper towels.
Sprinkle each chimichanga with 2 tablespoons cheese.  Serve immediately with additional picante sauce, if desired.