Description
These Beef and Cheese Chimichangas are crispy, golden-fried tortillas stuffed with a flavorful blend of seasoned ground beef, melted cheese, and savory spices. Perfect as a comforting meal, they are served hot with sour cream and salsa for dipping.
Ingredients
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, cook the ground beef until browned, breaking it apart with a spoon to ensure even cooking.
- Add Vegetables & Spices: Mix in the diced onion, green chilies, garlic powder, chili powder, and cumin. Continue cooking until the onions are soft and the mixture is fragrant.
- Melt the Cheese: Stir the shredded cheese into the beef mixture and cook until the cheese is fully melted and combined, creating a cheesy filling.
- Assemble the Chimichangas: Lay the flour tortillas flat and place a generous scoop of the beef and cheese mixture in the center of each. Fold in the sides and roll tightly to seal the filling inside.
- Fry the Chimichangas: Heat vegetable oil in a deep skillet over medium heat. Carefully place each chimichanga into the hot oil and fry until golden and crispy, about 3–4 minutes per side, turning gently to cook evenly.
- 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
- You can substitute ground beef with ground chicken or turkey for a lighter option.
- Use corn tortillas for a gluten-free alternative, but be careful as they are more delicate during frying.
- Adjust the level of chili powder based on your preferred spice level.
- To avoid oil splatters, pat dry the chimichangas before frying.
- Leftover chimichangas can be reheated in an oven to retain crispiness.
