Bean and Beef Chimichangas

1 lb ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups shole kernal corn
2 cups taco saude
2 tsp chili powder
1 tsp garlic salt
1 tsp ground cumin
1 (16ounce) can refried beans
8 tortillas
16 ounces shredded monterey jack cheese
1 Tablespoon butter, melted
1 tomato diced

Preheat over to 350

Brown the ground beef in a skillet over medium-high heat. Drain and add the onion, pepper, and corn. Cook for about 5 more minute, or until veggies are tender. Stir in the taco sauce and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat and set aside

Spread thin layer of beans on each tortilla. Then add previous mixture and top with cheese. Roll up tortillas and place them seam-side down onto a baking sheet. Brush with melted butter

Bake for 30 to 35 minutes. Serve with lettuce and tomato.

From Lisha Hogan