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Spiced Meat Filling

This recipe is part of the recipe for Chimichangas


1/2 pound 90% lean ground beef
1/4 pound lean ground pork
1/2 cup chopped onion
1 clove garlic, minced
1 fresh or canned jalapeño pepper,* stemmed, seeded and minced
1 teaspoon brown sugar
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/2 cup canned tomatoes, drained and finely chopped
1 tablespoon cider vinegar

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Crumble beef and pork into large skillet; stir over medium-high heat until browned. Add onion, garlic and jalapeño pepper. Reduce heat to medium; cook until onion is tender. Spoon off and discard pan drippings. Add remaining ingredients. Simmer, stirring occasionally, 15 minutes or until most of liquid has evaporated.

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