Beef Chimichangas and Spanich Rice

Okay so I pretty much never endorse deep-fried foods, but moderation is okay. This meal is a family favorite among my parents and siblings. Enjoy!

Beef Chimichangas
Serves 4

1 pound Shredded Beef Taco meat
1 can fat free refried beans
1/4 cup water
1 cup shredded cheddar cheese
4 large burrito shells
Vegetable Oil

In a sauce pan, cook meat, refried beans and water until heated through. Lay tortilla flat and spoon 1/4 meat mixuture and sprinkle with 2 tablespoons cheese. Fold in sides and roll like a burrito. Repeat with remaining shells and meat mixture.

In a large frying pan, heat 1 inch of oil on medium-high heat. Carefully place all 4 chimichangas in the oil and cook until golden brown. Turn and cook on other side. Remove to paper towel. Place each chimichanga on a seperate plate and sprinkle with 2 tablespoons cheese. Heat in microwave for 30 seconds, until cheese is melted. Top as desired.


Spanish Rice
Serves 4

1/2 cup diced onion
2 cloves garlic, minced
2 tablespoons olive oil
1 cup white long grain rice
2 chicken bouillon cubes
1 can petite diced tomatoes
2 teaspoons cumin
2 cups water

In a medium sauce pan, heat oil over medium heat and saute onion and garlic until translucent. Stir in rice and saute for 1 minute. Add remaining ingredients and bring to a boil. Cover and reduce heat to simmer for 20 minutes. Remove for heat and let sit for 5 minutes. Fluff with fork.