Description
This Cheesy Beef Chimichanga recipe is a standout option for anyone craving authentic Mexican flavors with minimal effort.
Ingredients
Scale
- 1 lb ground beef (80/20 for flavor)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup tomato sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 large flour tortillas (burrito-sized)
- Vegetable oil (for deep frying)
- Shredded lettuce (for serving)
- Diced tomatoes (for serving)
- Sour cream (for serving)
- Guacamole (for serving)
- Salsa or Pico de Gallo (for serving)
Instructions
- Begin by heating a large skillet over medium-high heat. Once hot, add the ground beef, breaking it apart with your spatula. Cook it until it’s well browned and no longer pink, usually about 5-7 minutes. Add the finely chopped onion and minced garlic to the skillet, stirring occasionally. Sauté for about 5 minutes until the onions become translucent and fragrant.
- Next, sprinkle in the spices: cumin, chili powder, smoked paprika, salt, and black pepper. Stir them into the mixture, allowing the spices to toast for about a minute, enhancing their flavors. Then, pour in the tomato sauce, allowing everything to simmer together for another 5 minutes until the sauce has thickened slightly. Remove the skillet from the heat, and fold in the shredded cheddar and Monterey Jack cheese until melted and creamy.
- Before assembling, warm the flour tortillas in the microwave for about 10-15 seconds. Lay a tortilla flat on a clean surface and add approximately 1/3 cup of the beef filling to the center. Fold the sides of the tortilla inward, then roll it tightly from the bottom up to enclose the filling completely. Make sure the seam is on the bottom to prevent it from opening while frying. Repeat this process with all tortillas and filling.
- In a deep skillet, pour in enough vegetable oil to reach about one inch up the sides. Heat the oil to 350°F (175°C); use a thermometer for accuracy. Carefully place the chimichangas seam-side down in the hot oil, frying them in batches if necessary—don’t overcrowd the pan! Cook each chimichanga for about 3-4 minutes per side, or until they turn a gorgeous golden brown. Once done, use tongs to remove the chimichangas from the oil and allow them to drain on paper towels.
- Your golden-brown chimichangas are ready to be served! Pair these crispy delights with toppings like freshly diced tomatoes, shredded lettuce, sour cream, guacamole, and your favorite salsa or pico de gallo.
Notes
Ensure your oil is hot enough before adding the chimichangas to prevent them from becoming soggy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 650 mg
- Protein: 23 g