Description
Beef and cheese chimichangas deliver crispy tortillas filled with seasoned beef and gooey melted cheese. This Mexican-inspired comfort meal feels hearty, satisfying, and perfect for a fast dinner win.
Ingredients
Scale
Main Ingredients:
- 1 pound ground beef
- 6 large flour tortillas
- 2 cups cheese
- 1 can refried pinto beans
Seasoning Ingredients:
- 1 tablespoon chili powder
- ½ tablespoon seasoned salt
- ½ tablespoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- ½ teaspoon dried oregano
- 1 cup water
Cooking and Serving Ingredients:
- 2 cups vegetable oil
- Sour cream
- Shredded lettuce
- Salsa
- Chopped tomatoes
Instructions
- Brown 1 pound ground beef in a skillet at medium heat. Drain any excess fat from the pan.
- Sprinkle 1 tablespoon chili powder, ½ tablespoon seasoned salt, ½ tablespoon cumin, 1 teaspoon black pepper, and 1 teaspoon garlic salt over the meat. Pour ½ cup water into the skillet and stir until seasonings fully coat the beef.
- Warm your 6 flour tortillas slightly to make them more flexible. Spread 2 tablespoons refried pinto beans across the center of each tortilla.
- Scoop ¼ cup seasoned beef onto the beans in each tortilla. Sprinkle ⅓ cup shredded cheese over the beef.
- Fold the sides of your tortilla inward, then roll tightly to seal the filling completely. Ensure the seam is tucked underneath.
- Heat 2 cups vegetable oil in a large pan to 350°F. Carefully place chimichangas seam-side down into the hot oil.
- Fry each chimichanga for 3-4 minutes per side until the exterior turns golden brown and crispy. Maintain oil temperature around 350°F.
- Transfer fried chimichangas to paper towels to drain excess oil. Let them rest for 2 minutes to cool slightly.
- Plate your chimichangas and garnish with fresh shredded lettuce, chopped tomatoes, sour cream, and salsa.
Notes
- Seal the tortilla edges completely to prevent the filling from leaking during frying, which helps create that perfect crispy exterior.
- If avoiding deep frying, bake the chimichangas at 425°F for 20-25 minutes, brushing with oil for a similar golden crunch.
- For a leaner version, swap ground beef with ground turkey or use black beans as a protein alternative.
- Keep the oil at a steady 350°F when frying to ensure even browning and prevent the chimichangas from becoming greasy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Beef
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 6
- Calories: 560 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg