Make-Ahead Chimichangas

NOTE: Below are ingredients for (3) complete recipes (approximately 48 Chimichangas). This recipe is adapted from The Freezer Cooking Manual.

5 lbs Ground beef, cooked
48 oz Salsa (heat depending on personal preference)
48 oz Refried beans
3 Taco seasoning packets
48 8" flour tortillas
12 cups Shredded cheddar cheese

Cook ground beef until browed and cooked. Add salsa, beans, and seasoning packets to the ground beef. Cook, stirring occasionally, over medium heat until heated through.

Working in batches (unless you have an enormous kitchen counter!), put approximately 1/2 cup of meat mixture on each tortilla. Top with some cheese. Fold in the sides and then roll it up.

Wrap each Chimichanga in a strip of foil. Place in gallon-size freezer bags (approximately 8 fit in each freezer bag). Label and freeze.

To serve, thaw as many Chimichangas as you need. Leave on the foil and bake at 350d for 30 - 40 minutes. Serve with sour cream. If you prefer a crispier shell, you can deep fry these instead of baking.