Beef and Bean Chimichangas

1 pound lean ground beef

1/2 cup chopped onion

3/4 cup diced green bell pepper

1 and 1/2 cups whole kernal corn

2 cups taco sauce

2 tsp. chili powder

1 tsp. garlic salt

1 tsp. ground cumin

1 (16 oz.) can refried beans

8 (12 inch) flour tortillas

1 (16 oz.) pkg. shredded Monterey Jack cheese

1 Tblsp. butter, melted

shredded lettuce

1. Preheat oven to 350 degrees.

2. Brown the ground beef with onion and bell pepper. Add the corn and cook a few minutes longer. 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.

3. Spread a layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like (I left the cheese off of some). Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.

4. Bake for 30 minutes, or until golden brown. Serve with lettuce, tomato, sour cream, etc.

This makes a lot! They can be put together, and then frozen. Take out of freezer as needed, and bake. Very tasty!