Top Notch Top Round Chimichangas Recipe

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Guy Fieri on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1631
FAT
501%
CHOL
59%
SOD
64%

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Ingredients for 10 servings

2 1/2 cups shredded pepper jack cheese

1 (15-ounce) can pinto beans, drained and rinsed

1/4 cup lime juice (about 3 limes)

2 tablespoons chopped garlic

1 tablespoon chili powder

3 pounds boneless beef rump, trimmed and cut into 1-inch cubes

1 tablespoon all-purpose flour

2 tablespoons canola oil

4 to 6 cups corn oil

1/4 cup red wine vinegar

1 tablespoon granulated garlic

3 teaspoons seeded and minced jalapenos

10 (11-inch) flour tortillas, steamed

1 teaspoon cayenne pepper

1/2 cup seeded and diced tomatoes

2 yellow onions, chopped

1 (15-ounce) can black beans, drained and rinsed

3/4 cup salsa

1/2 cup chopped fresh cilantro leaves

1 avocado, diced

1 cup sour cream

2 cups shredded iceberg lettuce

2 1/4 cups beef broth, plus extra if necessary

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