Cheesy Beef Chimichangas (Print Version)
# Ingredients:
→ Beef Filling
01 -
1 pound of ground beef (choose 80/20 for a richer flavor)
02 -
1 small onion, chopped into tiny pieces
03 -
2 garlic cloves, minced finely
04 -
1 teaspoon cumin powder
05 -
1 teaspoon of chili seasoning
06 -
Half a teaspoon of smoked paprika
07 -
Half a teaspoon of salt
08 -
Quarter teaspoon of ground black pepper
09 -
Half a cup of tomato sauce
10 -
1 cup shredded Monterey Jack cheese
11 -
1 cup cheddar cheese, shredded
→ Chimichangas
12 -
8 large tortillas (burrito size)
13 -
Oil for frying (vegetable oil suggested)
→ Optional Garnishes
14 -
Lettuce, shredded
15 -
Tomatoes, diced
16 -
Guacamole
17 -
Sour cream
18 -
Fresh salsa or pico de gallo
# Instructions:
01 -
In a big skillet, brown your ground beef over medium heat. Toss in chopped onions and garlic, cooking them until they're soft—about 5 minutes. Sprinkle in chili powder, cumin, smoked paprika, black pepper, and salt. Stir everything around for a minute to wake up the flavors. Add tomato sauce and simmer for 5 minutes to thicken the mixture. Take it off the heat, stir in both cheeses, and let it cool a bit before using.
02 -
Microwave the flour tortillas for 10-15 seconds so they soften and won't tear easily. Spoon about 1/3 cup of your beef filling into the middle. Fold in the sides, then roll them up tight to keep the filling inside.
03 -
Pour about an inch of oil into a deep frying pan and heat it to 350°F (175°C). Place each filled tortilla seam-side down into the hot oil. Fry for 3-4 minutes per side, flipping until golden and crispy. Use tongs to lift them out and let them drain on paper towels.
04 -
Put your freshly fried chimichangas on a plate and load them up with toppings like guacamole, salsa, or sour cream. Add a side of Mexican rice or beans to round out the meal—dig in while they're still hot!
# Notes:
01 -
Tortillas that are high-quality bend easier and don't tear.
02 -
Keep oil at 350°F (175°C) to make sure the chimichangas fry perfectly.
03 -
Avoid overstuffing—it can cause them to pop open in the oil.
04 -
Use toothpicks to secure them if they're not holding shape.
05 -
Store leftovers in the fridge (airtight container) for up to 3 days or freeze for 3 months.
06 -
Reheat in an oven (375°F, 15 minutes), air fryer (350°F, 7 minutes), or microwave (1-2 minutes for soft, not crispy results).