| CRISPY TUCSON CHIMICHANGA |
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6 servings1 pound ground beef or ground turkey 1 medium onion, chopped 2 cloves garlic, miced 1 can (14-1/2 ounnces) whole tomatoes, drained, cut up 1/3 cup salsa 1-1/2 to 2 teaspoons chili powder 1/2 teaspoon dried thyme leaves 1/2 teaspoon salt 1/8 teaspoon cayenne 1 cup refried beans CRISCO Oil for deep frying 6 8-inch flour tortillas 3/4 cup shredded Monterey Jack cheese Salsa, if desired Brown ground meat, onion and garlic in electric skillet at 365ºF 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 300ºF 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 365ºF in deep fryer or deep saucepan. 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 oil heated to 365ºF. 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. |
