Beef Chimichanga Tortilla Bowls Recipe
Try this easier take on a chimichanga by frying Old El Pasoâ„¢ Tortilla Bowls and filling them with your favourite toppings!
Keywords
- Beef
- Tortilla bowls
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Cooking tools:
- Deep fryer
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Tongs
- Measuring spoon
- Mixing bowl
- Paper towel
- Plate
- Serving bowl
Ingredients
- Vegetable oil for deep frying
- 1 lb (500 g) extra-lean ground beef
- 1 medium chopped onion (1/2 cup)
- 1 teaspoon finely chopped garlic
- 1 can (14 oz/398 mL) diced tomatoes, drained (or half 28 oz/796 mL can)
- 1 can (127 mL) Old El Paso™ chopped green chilies
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1 package (8 count) Old El Paso™ Tortilla Bowls
- 1 cup (from 398 mL can) Old El Paso™ refried beans
- 1 cup shredded Mexican blend cheese (4 oz)
- Shredded lettuce, sour cream, guacamole and salsa, if desired
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