Baked Meat Bean and Rice Chimichangas

BAKED  MEAT AND BEAN CHIMICHANGAS

1 lb lean ground beef
3/4 cup onion, chopped
3/4 cup green bell pepper, diced
1 1/2 cups cooked white rice
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon granulated garlic powder
1 teaspoon ground cumin
1 16 ounces can of refried beans
8 10 to a 12-inch flour tortilla
1 package (16 ounces) shredded white cheddar or Monterey jack cheese
1 tablespoon or more of melted butter
Optional: a dash of cayenne pepper

Garnish:
Shredded lettuce
Sour cream
Olive slices
Chopped jalapeno
1 tomato, chopped


Directions

Preheat the oven to 350 degrees.

Brown the ground beef in a skillet over medium-high heat.

Drain excess grease and add the onion, and bell pepper.

Cook for about 5 more minutes or until vegetables is tender. Stir in the taco sauce and season with chili powder, garlic salt, and cumin, stirring until blended.

Cook until heated through, then add the cooked white rice in the mixture and toss for all the flavors to blend together.  Remove from heat and set aside.

Add the can of beans and spread a thin layer of beans onto each of the tortillas.

Using a tablespoon or more of the beef mixture down the center, top with cheese and roll them up.

As you roll these tortillas,  place them with the seam side down onto a baking sheet.

Brush the tops of the tortillas with melted butter.

Bake for 30 to 35 minutes in the preheated oven or until crispy. Garnish with lettuce, tomatoes chopped, sour cream, sliced olives, and jalapeno peppers.

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