Beef and Bean Chimichangas

Our oldest son announced one evening during dinner that he was moving to Mexico because he loves bean burritos so much. Can you tell tacos and burritos are a reoccurring weekly menu staple at our house?

This week I decided to change things up a bit by using a recipe for beef and bean chimichangas. I swapped the can of chili beans for a can of pinto. The flavor was a hit. We ate them as tacos the first night. Then in quesadillas for lunch the next day. We used up the remaining leftovers in a breakfast burrito the third day.

Source: For the Love of
1 tsp olive oil
1 lb of lean ground beef
1/2 sweet yellow onion, diced
3 cloves of garlic, minced
1 tsp paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp oregano
Dash of red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 can of chili beans, drained

Heat the olive oil in a large skillet over medium heat. Add the ground beef and break up the meat into crumbles. Add the onion and garlic as well as the seasonings then cook for 4-5 minutes, stirring occasionally. Add the drained can of chili beans to the beef mixture and stir until well combined. Set aside.

-Swap the ground beef for ground turkey.
-Use pinto beans instead of chili beans. Or omit the beans all together.