Description
This Beef and Cheese Chimichangas recipe offers a crispy, golden exterior filled with savory ground beef, melted cheese, and a flavorful blend of spices and diced vegetables. Perfectly fried to a delightful crunch, these chimichangas are served with sour cream and salsa, making an irresistible Mexican-inspired meal ready in just 35 minutes.
Ingredients
Scale
Filling
- 1 lb ground beef
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onion
- 1/4 cup diced green chilies
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp cumin
Assembly
- 8 flour tortillas
Frying
- Vegetable oil for frying (enough to deep-fry, about 2-3 cups)
Serving
- Sour cream for serving
- Salsa for serving
Instructions
- Cook the Beef: In a skillet over medium heat, add the ground beef. Break it apart with a spoon and cook until fully browned, about 7-10 minutes, ensuring no pink remains.
- Add Vegetables & Spices: Stir in the diced onion, green chilies, garlic powder, chili powder, and cumin. Cook the mixture for another 4-5 minutes until the onions become soft and fragrant.
- Melt the Cheese: Add the shredded cheese to the beef mixture and stir continuously until the cheese melts completely and combines evenly with the beef blend.
- Assemble the Chimichangas: Lay out each flour tortilla on a flat surface. Spoon an equal portion of the beef and cheese filling in the center of each tortilla. Fold the sides inward and roll tightly to form burrito-shaped chimichangas.
- Fry the Chimichangas: In a deep skillet, heat vegetable oil over medium heat until shimmering and about 350°F if using a thermometer. Carefully place each chimichanga seam-side down into the hot oil. Fry for 3-4 minutes per side or until they turn golden brown and crispy. Use tongs to turn carefully to avoid oil splatter.
- Serve: Remove the fried chimichangas and drain on paper towels to remove excess oil. Serve hot with sour cream and salsa on the side for dipping.
Notes
- You can use shredded cheddar or a Mexican cheese blend for best results.
- Ensure the oil is hot enough before frying to prevent soggy chimichangas.
- Customize the filling by adding beans or corn for extra texture and flavor.
- Leftover chimichangas can be reheated in an oven for best crispiness.
- Be cautious during frying to avoid oil splashes; use long tongs and fry in batches.
