Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/7353/Chimichangas
Chimichangas
Customer Rating:
3.5
1 Ratings
0 Comments
Ingredients
| 1 |
pound |
Jennie O Lean Ground Turkey Breast
|
|
|
| 3/4 |
cup |
onion, chopped
|
|
|
| 3/4 |
cup |
green bell pepper, diced
|
|
|
| 1 1/2 |
cups |
fresh corn, removed from the cob (about 3 cobs)
|
|
|
| 2 |
cups |
taco sauce
|
|
|
| 2 |
teaspoons |
chili powder
|
|
|
| 1 |
teaspoon |
garlic salt
|
|
|
| 1 |
teaspoon |
ground cumin
|
|
|
| 1 |
can |
(15 ounce) refried beans
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|
|
| 8 |
|
(12 inch) flour tortillas
|
|
|
| 2 |
cups |
(8 ounces) shredded Colby Jack Cheese
|
|
|
| 1 |
tablespoon |
butter, melted
|
|
|
| 1 |
cup |
lettuce, shredded
|
|
|
| 1 |
|
tomato, diced
|
|
|
Directions:
Preheat the oven to 350 degrees F
Brown the ground turkey in a skillet over medium-high heat. Drain the excess liquid and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until the vegetables are tender. Stir in the taco sauce and season with the chili powder, garlic salt and cumin, stirring until blended. Cook until heated through; remove from heat and set aside.
Spread a thin layer of beans onto each of the tortillas. Spoon the turkey mixture down the center and top with as much shredded cheese as you like. Roll up the tortillas, and place seam-side down onto a baking sheet. Brush the tortillas with the melted butter.
Bake for 30 to 35 minutes or until golden brown. Serve with lettuce and tomato.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/7353/Chimichangas