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Friday, January 8, 2010


This makes a ton of filling. I usually get 4 packages of flour tortillas and cook up all the chimis and put them in freezer zipper bags for quick lunches and dinners. You could also freeze the filling in several zipper bags to make fresh chimis each time.

Chimichanga Filling:

1 lb hamburger or other ground meat
1 can sliced mushrooms (or fresh chopped and sautéed--I use fresh because I think the canned ones stink)
1 can green chilies
1 can refried beans
1 can chili
1 can black beans (drained)
1 can kidney beans (drained)
1 can diced tomatoes with green chilies
1/2 onion, chopped and sautéed
1 package taco seasoning
salt and pepper to taste

Cook and season meat. Add all other ingredients; simmer for 20 minutes.

Place 1/3-1/2 cup filling at the center top of each tortilla. Fold over the sides. Roll from top to bottom. Use a toothpick to keep it from unrolling. Deep fry in oil until golden brown.

Serve with guacamole, sour cream, olives, tomatoes, grated cheese, etc.

1 comment:

  1. Ooh, those sound aweseome! I will have to try those out.

    Thanks for sharing your recipe!