Friday, June 29, 2012

Beef, Bean & Green Chili Chimichanga with Colorado Sauce

I'll just say, amazing, flavorful and mouthwatering!
First the homemade seasoning. The taste will take you south of the border the instant the flavor touches your taste buds.  This seasoning is perfect for tacos, burritos, enchiladas, tostadas and all other mexican and Southwest dishes.

California Girls South of the Border Seasoning

Great for tacos, burritos, enchiladas, tostadas and all other Mexican dishes.

4 tablespoons chili powder
3 tablespoons paprika
3 tablespoons cumin
1 tablespoon coriander
1 tablespoons onion powder
2 tablespoons oregano (Mexican if possible)
2 tablespoons garlic powder
½  to 1 teaspoon red pepper flakes
2 teaspoons salt
1 teaspoon pepper

Note: If you don’t like an ingredient, leave it out : ). If you like more, add more. Make it your own.

For general use, Add two to three tablespoons seasoning mix to one pound ground beef, chicken or turkey or shredded pork, chicken or beef, along with one cup of water in a skillet or crock pot. *See directions below for this recipe.

For the

Beef, Bean & Green Chili Chimichanga
with Colorado Sauce
3 tablespoon olive oil
1 5 pound sirloin or chuck roast, with some fat for flavor, but still mostly lean. If you are vegetarian, add tofru, squash, etc in place of meat.
1 onion (white or Spanish), chopped
4 cloves garlic, minced
2 to 3 jalapenos, seeded and sliced
2 small cans green chilies, chopped
1 can Campbell's french onion soup
1 recipe Colorado sauce
8 large flour tortillas
1 large can refried beans, vegetarian if necessary.
Shredded cheese of choice
Pickled jalapeno rings
Avocado slices or guacamole
Sour cream
Black olives, sliced
Tomato slices
Shredded lettuce

Add olive oil to 5 quart slow cooker.  Add chunked beef and 3 to 4 tablespoons of California Girl’s, south of the border seasoning. Add onions, garlic, chilies, jalapenos and soup. Cover and cook for 8 to 9 hours, or until beef can be easily shredded with forks. Cool and shred beef. Reserve 1 to 2 (if making double) cups of the beef liquid from the slow cooker for the sauce. Strain the remainder of the liquid from the vegetables left in the pot for use on the burritos.  Make the sauce.

To assemble the burritos, warm flour tortillas wrapped in wax paper or paper towels for 1 minute. Lay tortilla flat and spread 2 to 3 tablespoons of refried beans on.  Add cheese according to taste or sprinkle a medium handful on the beans. Add shredded beef to taste, any onion and peppers from the pot, olives, jalapenos, sour cream and whatever you heart desires. Fold ends in and roll closed. Top with sauce and additional cheese. Place int he microwave or oven in a oven safe dish until cheese is melted and bubbling. Serve with a bed of shredded lettuce and tomato slices.

Chili Colorado Sauce

3 cups tomato sauce
1 cup beef broth from the crock pot 

Stir together and spoon hot over burritos in a pool.

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