Beef and Cheese Chimichangas
Enjoy the crispy and savory delight of Beef and Cheese Chimichangas, filled with seasoned ground beef and melty cheddar cheese, perfect for any occasion.
Ingredients
For the Filling
- 1 lb ground beef Tender and savory, this serves as the hearty base of your filling.
- 1 small onion chopped onion Sweet and aromatic, it adds depth to the dish.
- 2 cloves garlic, minced Infuses each bite with a pungent, fragrant kick.
- 1 teaspoon chili powder Adds warmth and a touch of spice to the filling.
- 1 teaspoon cumin Earthy and fragrant, it brings an exotic note.
- 1/2 teaspoon paprika Adds a subtle smokiness.
- to taste salt and pepper Enhances all the flavors.
- 1 cup shredded cheddar cheese Creamy and rich, it melts beautifully inside.
- 1/2 cup refried beans (optional) Adds creaminess and heartiness.
For Assembly
- 4 large flour tortillas Soft, pliable, and perfect for wrapping.
- Vegetable oil for frying Creates a golden, crispy texture.
For Serving (optional)
- to taste sour cream Fresh and zesty accompaniment.
- to taste salsa Fresh and zesty accompaniment.
- to taste guacamole Fresh and zesty accompaniment.
Instructions
Prepare the Filling
- In a large skillet over medium heat, cook the ground beef until it is perfectly browned, releasing its savory aroma and juices.
- Drain any excess fat to keep your filling from becoming too greasy.
- Add the chopped onion and minced garlic, stirring until the onion turns translucent, about 3–4 minutes.
- Stir in the chili powder, cumin, paprika, salt, and pepper, letting them come together for an additional two minutes.
- Remove from heat and allow the mixture to cool slightly.
- Once there’s a bit of a chill, mix in the shredded cheddar cheese and refried beans for extra creaminess if you choose to include them.
Assemble the Chimichangas
- Lay a large flour tortilla flat on a clean surface.
- Place a generous portion of your savory beef and cheese mixture in the center.
- Fold the sides of the tortilla inward, then roll it up tightly from the bottom to the top.
- Repeat this delightful process with the remaining tortillas and filling.
Fry the Chimichangas
- In a deep skillet or frying pan, pour in about an inch of vegetable oil and heat it over medium-high heat.
- Once hot, carefully add each chimichanga seam-side down, frying until they turn a golden brown and crispy on all sides—this will take approximately 3–4 minutes per side.
- Allowing them to drain on paper towels will help rid them of excess oil.
Serve
- Serve the chimichangas hot from the fryer, with sides of sour cream, salsa, and guacamole.
Notes
For healthier alternatives, consider using ground turkey or chicken, baking instead of frying, or using lettuce leaves for a low-carb option. Taste your filling before assembling to ensure the seasoning is just right.