2 lbs hamburger
1 onion, chopped
5 cloves garlic, crushed
1 can red kidney beans
1 can black beans
1 can pinto beans
2 cans corn (or frozen corn)
2 cups cooked rice
2 cans salsa (mild) 12-16 oz cans
Grated cheddar cheese
Burrito sized tortilla shells
Cook hamburger, onion and garlic until browned. Add all beans, corn, rice and salsa. Stir together and cook until warm. Wrap in tortilla shells with cheese on the inside and over the top. Cook at 350° until warm (about 30 minutes). Makes about 20 chimichangas, they freeze really well.
