Crispy Baked Beef Chimichanga

• 1 lb lean ground sirloin

• 1 large chopped onion

• 1 large chopped red bell pepper

• 2 cloves minced garlic

• 1 jalopeno, seeds and membrane removed and minced

• 3/4 cup sweet corn kernals

• 1 package taco seasoning

• 1 cup taco sauce

• 16 oz can refried beans

• 8 oz shredded Monterey jack cheese

• 8 (10″) flour tortillas

• Pam cooking spray

• 1 diced tomato

• Chopped fresh cilantro

• Shredded lettuce

• Sour cream

Preheat oven to 350.

In a large nonstick skillet over medium heat brown beef with onion and red bell pepper until beef is cooked through. Drain excess grease.

Add corn, jalopeno and garlic and saute one additional minute. Stir in taco seasoning and taco sauce. Simmer a few minutes.

Spread 2 tablespoons beans in the center of each tortilla.

Spoon 1/4 cup beef mixture on top of that.

Sprinkle 1 oz shredded Monterey over the beef and fold sides in and roll up. Spray each chimichanga with pam.

Place on greased baking sheet and bake 35 minutes.

Open oven remove baking sheet and put rack on top shelf and heat oven to high broil. Broil chimichangas until golden – 3 minutes.

Top with sour cream, lettuce, tomato and cilantro.