Beef and Cheese Chimichangas
Crispy and savory Beef and Cheese Chimichangas filled with ground beef, cheese, and spices, perfect for a satisfying meal.
Ingredients
Filling Ingredients
- 1 lb ground beef Look for tender cuts that will give you juicy bites.
- 1 small onion, chopped Adds sweetness and depth to the filling.
- 2 cloves garlic, minced The fragrant touch that encapsulates comfort.
- 1 teaspoon chili powder Infuses a warm, spicy kick.
- 1 teaspoon cumin Ground to perfection, it lends an earthy essence.
- 1/2 teaspoon paprika Adds a subtle smokiness that tantalizes the palate.
- to taste Salt and pepper The simple yet profound seasoning.
- 1 cup shredded cheddar cheese Creamy, rich, and melty—pure bliss.
- 1/2 cup refried beans (optional) For a creamy, hearty addition.
Chimichanga Components
- 4 large flour tortillas Soft and pliable, they cradle the filling.
- 1 cup Vegetable oil for frying Essential for achieving that perfectly crispy exterior.
- Sour cream, salsa, and guacamole for serving (optional) Flavor enhancers that add freshness and zest.
Instructions
Prepare the Filling
- Heat a large skillet over medium heat and add the ground beef, breaking it up with a spatula until browned and cooked through.
- Drain any excess fat, then add the chopped onion and minced garlic. Cook for 3-4 minutes until the onion is translucent.
- Stir in chili powder, cumin, paprika, salt, and pepper, cooking for an additional 2 minutes.
- Remove from heat and stir in the shredded cheddar cheese and refried beans, if using.
Assemble the Chimichangas
- Lay a flour tortilla flat and place a generous portion of the filling into the center.
- Fold the sides in and roll it up from the bottom to secure the filling inside.
- Repeat with the remaining tortillas and filling.
Fry the Chimichangas
- Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat until it shimmers.
- Carefully place the chimichangas seam-side down into the hot oil, cooking for 3-4 minutes per side until golden brown.
- Remove from oil and let them drain on paper towels.
Serve
- Serve the chimichangas hot and crispy with sour cream, salsa, and guacamole on the side.
Notes
Keep the oil hot enough to ensure the chimichangas fry correctly. Don't overcrowd the pan while frying to avoid sogginess.