Description
These Beef and Cheese Chimichangas are crispy, cheesy, and packed with flavorful seasoned ground beef. Perfectly fried golden brown and served with tangy sour cream and salsa, they make a delicious Tex-Mex meal ready in just 35 minutes.
Ingredients
Scale
Beef 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 & Frying
- 8 flour tortillas
- Vegetable oil for frying
Serving
- Sour cream for serving
- Salsa for serving
Instructions
- Cook the Beef: In a skillet over medium heat, brown the ground beef thoroughly, breaking it apart with a spoon to ensure even cooking and no large chunks remain.
- Add Vegetables & Spices: Add the diced onion, green chilies, garlic powder, chili powder, and cumin to the cooked beef. Continue cooking until the onions are soft and fragrant, about 3-4 minutes, stirring occasionally.
- Melt the Cheese: Stir in the shredded cheese until it melts completely and blends evenly with the beef mixture, creating a rich and cheesy filling.
- Assemble the Chimichangas: Lay out each flour tortilla on a clean surface. Place a scoop of the beef and cheese mixture in the center. Fold the sides over the filling and then roll tightly from one end to the other to seal the chimichanga completely.
- Fry the Chimichangas: Heat vegetable oil in a deep skillet over medium heat. Carefully place each rolled chimichanga into the hot oil and fry for about 3-4 minutes per side, or until they become golden brown and crispy. Use tongs to turn them gently to avoid breaking the tortilla.
- Serve: Remove the chimichangas from the oil and drain on paper towels to remove excess oil. Serve hot with sour cream and salsa on the side for dipping.
Notes
- Make sure the oil is hot enough before frying to ensure a crispy texture without absorbing too much oil.
- You can substitute flour tortillas with whole wheat or gluten-free tortillas if preferred.
- For extra flavor, add chopped cilantro or diced jalapeños to the beef mixture.
- Leftover chimichangas can be reheated in the oven to maintain crispiness rather than microwaving.
