Description
These delicious Beef and Cheese Chimichangas combine seasoned ground beef, refried beans, and melted cheese wrapped inside crispy fried flour tortillas. Ready in just 35 minutes, this Tex-Mex favorite is perfect for a satisfying dinner served with fresh toppings like sour cream, lettuce, salsa, and tomatoes.
Ingredients
Scale
Filling Ingredients
- 1 pound ground beef
- 1 cup water (to add to cooked and seasoned beef)
- 1 tablespoon chili powder
- 1/2 tablespoon seasoned salt
- 1/2 tablespoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon garlic salt (or garlic powder)
- 1/2 teaspoon dried oregano
- 1 can refried pinto beans
- 2 cups shredded cheese
Other Ingredients
- 6 large flour tortillas
- 2 cups vegetable oil (for frying chimichangas)
- Sour cream (for topping)
- Shredded lettuce (for topping)
- Salsa (for topping)
- Chopped tomatoes (for topping)
Instructions
- Brown the Beef: In a skillet over medium heat, cook the ground beef until fully browned, stirring and breaking up the meat. Drain any excess grease from the skillet to reduce excess fat.
- Season and Simmer: Return the drained beef to the skillet, add chili powder, seasoned salt, ground cumin, black pepper, garlic salt, dried oregano, and 1 cup of water. Stir well and let it simmer until the water is absorbed and the beef is well seasoned and slightly thickened.
- Heat Oil for Frying: In a separate deep skillet or pan, heat the 2 cups of vegetable oil over medium heat until hot enough for frying (around 350°F or until a small piece of tortilla sizzles on contact).
- Assemble Chimichangas: Lay out each flour tortilla. Spread about 1 tablespoon of refried beans on one side of each tortilla. Add 1-2 tablespoons of the seasoned beef on top of the beans, then sprinkle generously with shredded cheese.
- Roll and Seal: Carefully roll each tortilla tightly, folding in the sides to completely enclose the filling, forming a secure chimichanga.
- Fry Chimichangas: Place each chimichanga seam-side down into the hot oil carefully. Fry for 1-2 minutes on each side, turning gently until they are golden brown and crispy all over.
- Drain Excess Oil: Remove chimichangas from the oil using tongs and place them on paper towels to drain excess grease.
- Serve: Serve the chimichangas hot, topped with sour cream, shredded lettuce, salsa, and chopped tomatoes as desired.
Notes
- Make sure the oil is hot enough before frying to ensure a crispy texture and prevent sogginess.
- Use flour tortillas that are large enough to hold the filling without tearing.
- Adjust spices in the beef mixture to your taste for more or less heat.
- Drain the cooked beef well to avoid excess oil in the filling and final dish.
- Serve chimichangas immediately after frying for the best crispness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Entree
- Method: Frying
- Cuisine: Tex-Mex
