Description
Crispy and flavorful Beef Chimichangas made with seasoned ground beef, refried beans, and melty cheddar cheese, all wrapped in flour tortillas and fried to golden perfection. Served with fresh toppings like salsa, shredded lettuce, and sour cream for a satisfying Tex-Mex meal.
Ingredients
Scale
Filling
- 1/2 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 15 ounces refried beans (1 can)
- 10 ounces diced tomatoes with green chilies (1 can)
- 1 1/2 cups shredded cheddar cheese
Assembly and Frying
- 8 flour tortillas, burrito size
- 2 cups vegetable oil for frying
Toppings
- Salsa
- Extra shredded cheese
- Shredded lettuce
- Sour cream
Instructions
- Prepare the filling: Heat the olive oil in a large skillet over medium heat. Once hot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef along with chili powder, cumin, oregano, onion powder, and salt. Stir continuously while browning the meat until fully cooked, about 6-8 minutes.
- Combine beans and tomatoes: Stir in the refried beans and the diced tomatoes with green chilies into the browned beef mixture. Cook for another 2-3 minutes to blend the flavors. Remove from heat.
- Fill the tortillas: Lay one flour tortilla flat on a clean surface. Spoon about 1/2 cup of the beef mixture in the center of the tortilla. Sprinkle a generous amount of shredded cheddar cheese on top of the filling.
- Roll the chimichangas: Fold the bottom edge of the tortilla up over the filling. Then tuck in the sides and roll tightly to enclose the filling completely. Repeat this process with the remaining tortillas and filling.
- Heat oil for frying: In a large skillet, pour the vegetable oil and heat over medium-high heat until hot but not smoking (about 350°F or 175°C). Carefully place 2-3 chimichangas seam side down into the hot oil.
- Fry until golden: Fry the chimichangas on each side until they turn golden brown and crispy, approximately 3-4 minutes per side. Use tongs to carefully flip them.
- Drain excess oil: Remove the fried chimichangas from the skillet and transfer them onto a paper towel-lined sheet pan to drain any excess oil. Repeat frying with the remaining chimichangas.
- Serve: Top the crispy chimichangas with salsa, extra shredded cheese, shredded lettuce, and sour cream. Serve immediately while hot and enjoy!
Notes
- Use burrito-size tortillas to ensure easy folding and filling capacity.
- Be sure to heat oil to the right temperature to avoid greasy chimichangas.
- If preferred, bake chimichangas at 400°F for 20 minutes as a healthier alternative to frying.
- Leftovers can be refrigerated and reheated in the oven for crispiness.
- Customize toppings with guacamole, diced onions, or jalapeños for extra flavor.
