A lifelong staple in our house, it really doesn't get much better than this! Grandma used to work at the Lion House in Salt Lake City, and she would make these for us every time we would visit her (I don't know if this recipe actually came from the Lion House or if it's just because she is an amazing cook and worked there that I associate it with the Lion House :). And to this day, these little babies are one of my fav meals ever.
These chimicangas are super versatile. Of course you can freeze them. But you really can also make them any way you want! My favorite way is to use left over shredded beef or pork roast for the meat and home-canned pinto beans. Grandma cans huge batches of the beans and then just smashes them up! You can't smash up canned beans though, so if you can't can your own, you'll have to use refried beans.
1 lb hamburger (or left over shredded pork or beef roast)
2 can refried beans (or smashed up home canned pinto beans)
1 packet taco seasoning
8" tortillas
Sour cream
Green onions
Shredded cheese
Cilantro
Salsa
Anything else you like
Canola oil
Brown the hamburger. Add the refried beans to the pan and stir until creamy and heated through. Add the taco seasoning packet and mix well. Spoon the mixture into flour tortillas and fold burrito style. (At this point, you can layer the chimicangas carefully in a ziplock bag and freeze for later). In a pan, heat up 2" of oil on medium heat. Cook 2-3 chimichangas at a time. Flip over after a few minutes (or golden brown on each side) and then set on a plate layered with paper towels to soak up the excess oil. Serve immediately with your choice of toppings!
(I always double this recipe and make enough to freeze for another meal!)
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