Description
Crispy, cheesy Beef and Cheese Chimichangas are perfect for dinner. Deep-fried burritos filled with seasoned ground beef and melted cheese.
Ingredients
Scale
- 1 lb ground beef (80/20)
- 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
- Diced tomatoes
- Sour cream
- Guacamole
- Salsa or Pico de Gallo
Instructions
- Heat a large skillet over medium heat and cook ground beef until browned.
- Add chopped onions and minced garlic, stirring for 5 minutes.
- Mix in cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute.
- Pour in tomato sauce and simmer for 5 minutes until thickened.
- Remove from heat and stir in cheddar and Monterey Jack cheese.
- Warm the flour tortillas in a microwave for 10-15 seconds to make them flexible.
- Place 1/3 cup of the beef mixture in the center of each tortilla.
- Fold in the sides, then roll tightly, ensuring the filling is enclosed.
- Heat 1 inch of vegetable oil in a deep skillet to 350°F (175°C).
- Fry the chimichangas seam-side down, cooking for 3-4 minutes per side until crispy.
- Remove with tongs and drain on paper towels.
- Serve with toppings like guacamole, sour cream, and salsa.
Notes
- Use high-quality tortillas for better rolling.
- Maintain oil temperature at 350°F (175°C) for crispy results.
- Avoid overfilling to prevent bursting during frying.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Deep Fry
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg