Ingredients:
2 Tablespoons.Butter
2 1/2 lbs. Ground Beef
1/2 Whole Large Onion, Diced
1 Whole Large Green Bell Pepper, Diced
5 Cloves Garlic, Minced
1 1/2 Cups Ketchup
1 Cup Water
2 Tablespoons Brown Sugar
2 Teaspoons Chili Pepper [more to taste]
1 Teaspoon Dry Mustard
1/2 Teaspoon Red Pepper Flakes [more to taste]
Worcestershire Sauce , To Taste
2 Tablespoons Tomato Paste
Tabasco Sauce, To Taste
Salt, To Taste
Freshly Ground Black Pepper, To Taste
Flour Tortillas
1/2 Cup Shredded Cheddar Cheese
Directions:
1. Add Butter to a large skillet or dutch oven over medium high heat . Add Ground Beef and cook until brown. Remove most of the fat and discard.
2. Add Onions, Green Pepper, and Garlic. Cook for a few minutes or until Vegetables begin to get soft.
3. Add Ketchup, Brown sugar, Chili Pepper, Dry Mustard, and Water. Stir to combine and simmer for 15 minutes, adding Salt and Pepper to taste. Add Tomato paste, Worcestershire, and Tabasco. Taste and adjust seasonings if needed.
4. Warm your Tortillas a bit to make them more malleable. Put a little Cheese on the middle of the Tortilla top with 3/4 cup of Sloppy Joe mixture, and top with a little more Cheese. Fold Tortillas envelope style and place on a foil covered baking sheet.
5. Brush Chimichangas lightly with Olive Oil and bake in the oven at 400 degrees for 18-23 minutes until just browning. Keep your eye on them.
6. Serve with whatever side you desire. I served mine with sauteed Onions, Zucchini and Summer Squash and topped the Chimichangas with a sauce made from some of the leftover sauce from the meat, a 1/2 Cup of Vodka Sauce, and a Tablespoon of Chipotle Sauce from a can of Chipotles.
