Description
Mexican beef and cheese Chimichangas bring crispy, golden comfort straight from the skillet to your plate. Packed with seasoned ground beef, melted cheese, and wrapped in a perfectly crisped tortilla, these delightful parcels make dinner feel like a festive celebration.
Ingredients
Scale
Main Ingredients:
- 1 lb (450g) ground beef
- 6 large flour tortillas
- 1 cup (120g) shredded cheese
- 1 cup (240ml) vegetable oil
Spices and Seasonings:
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Supporting Ingredients:
- ½ small onion, finely diced
- 2 cloves garlic, minced
- ½ cup (120ml) tomato sauce
- ¼ cup (60ml) beef broth
- 2 tablespoons butter
Garnishes:
- Sour cream
- Guacamole
- Salsa or pico de gallo
- Chopped cilantro
- Shredded lettuce
Instructions
- Grab a large skillet and brown 1 pound (450g) ground beef over medium heat, breaking it into small crumbles while cooking.
- Mix ½ finely diced onion and 2 minced garlic cloves into the beef. Sauté for 2-3 minutes until onions soften.
- Sprinkle 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper over the meat mixture.
- Pour ½ cup tomato sauce and ¼ cup beef broth into the skillet. Simmer for 5 minutes at medium-low heat until sauce thickens slightly.
- Place a large flour tortilla on your work surface and center ⅓ cup beef mixture in the middle.
- Scatter 2-3 tablespoons shredded cheese directly on top of the beef filling.
- Carefully fold the tortilla sides inward, then roll tightly to create a secure chimichanga packet.
- For frying, heat 1 cup vegetable oil to 350°F (175°C) in a deep skillet.
- Gently lower two chimichangas seam-side down into hot oil. Fry 2-3 minutes per side until deep golden brown.
- Drain fried chimichangas on paper towels to remove excess oil.
- Serve immediately with sour cream, salsa, and chopped cilantro on the side.
Notes
- Ground beef works best with 80/20 lean-to-fat ratio for maximum flavor and juiciness.
- Double-wrap tortillas to prevent filling from leaking during cooking if worried about sealing.
- Drain excess grease from beef completely to ensure crispy, not soggy chimichangas.
- Experiment with protein alternatives like shredded chicken or black beans for different dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 15-30 minutes
- Category: Beef
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg