Beef and Cheese Chimichanga 2 tbsp Olive oil 1 divided onion 1 tbsp Chopped garlic 1 lb medium-lean ground beef 1 green pepper, diced 3 tomatoes, diced 1 can of sautéed beans chili flakes to taste 1 tsp Cumin 1/2 cup beef broth 1 jalapeño, chopped 12 7-inch (18-cm) tortillas 1 1/2 cups grated Monterey Jack 1/3 cup butter, melted Preheat the oven to 190 ° C. In a casserole, heating oil on medium heat. Cooking onion & garlic for 1 minute. Add the beef and cook for 5 to 6 minutes, fluffing the meat with a wooden spoon. Drainage meat if wanted, and return meat to pan. Add the bell pepper, tomatoes, sautéed beans, red pepper flakes, cumin, broth and jalapeño. Cover and cook, stirring occasionally, 15 to 20 minutes, until the liquid has evaporated completely and the meat has lost its pinkish tint. Remove from heat and let cool. At the base of the tortillas, distribute the beef mixture. Garnish with grated cheese. Fold the ends of the tortillas over the preparation, then roll up tightly. Place the chimichangas on a baking sheet lined with parchment paper, seal underneath. Brush with melted butter. Bake for 30 to 35 minutes.