Beef and Cheese Chimichangas
Deliciously crispy on the outside and filled with seasoned beef and gooey cheese, these Beef and Cheese Chimichangas provide comfort and joy with every bite.
Ingredients
Filling
- 1 lb ground beef Rich, savory, and full of flavor.
- 1 small onion, chopped Aromatic, sweet, and slightly caramelized when cooked.
- 2 cloves garlic, minced Pungent and fragrant, imparting depth.
- 1 teaspoon chili powder Warm and slightly smoky for that classic kick.
- 1 teaspoon cumin Earthy and aromatic, it adds warmth to each bite.
- 1/2 teaspoon paprika Bright and mild, enhancing the color and flavor.
- to taste salt and pepper Essential for bringing all the flavors together.
- 1 cup shredded cheddar cheese Creamy and melty, providing a rich texture.
- 1/2 cup refried beans (optional) Creamy, with a hint of savory goodness adding depth.
Wrapper
- 4 large flour tortillas Soft and pliable, providing a sturdy vessel for filling.
- as needed vegetable oil for frying Crisping up the chimichangas to a golden perfection.
Serving Suggestions
- as needed sour cream, salsa, and guacamole for serving (optional) Creamy, tangy, and zesty additions that elevate the dish.
Instructions
Prepare the Filling
- Heat a large skillet over medium heat and add the ground beef. Cook until browned and cooked through, about 5-7 minutes.
- Drain excess fat, then add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 3-4 minutes.
- Stir in chili powder, cumin, and paprika, along with salt and pepper. Cook for an additional 2 minutes. Remove from heat and let cool slightly.
- Fold in the shredded cheddar cheese and refried beans (if using) until well combined.
Assemble the Chimichangas
- Lay a flour tortilla on a clean surface. Place a generous spoonful of the beef and cheese filling in the center of the tortilla.
- Fold the sides inward and roll it up tightly, starting from the bottom to secure all the filling.
- Repeat with the remaining tortillas and filling.
Fry the Chimichangas
- Pour vegetable oil into a deep skillet or frying pan, heating about 1 inch over medium-high heat.
- Carefully place the chimichangas seam-side down into the hot oil and fry until golden brown, about 3-4 minutes per side.
- Remove with a slotted spoon and let excess oil drain on paper towels.
Serve
- Present the chimichangas hot, accompanied by sour cream, salsa, and guacamole.
Notes
For a healthier twist, consider using ground turkey or chicken. Baked chimichangas can also be made by brushing with oil and baking at 375°F until crispy.