Description
Crispy Beef Chimichangas are a delicious Mexican-inspired dish featuring seasoned ground beef, refried beans, cheddar cheese, and salsa wrapped in flour tortillas and deep-fried to golden perfection. These chimichangas are crispy on the outside and bursting with flavorful fillings, making them an ultimate comfort food perfect for family dinners or gatherings.
Ingredients
Beef Filling
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Assembly
- 1 cup refried beans
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 4 large flour tortillas
For Frying and Serving
- Vegetable oil, for frying
- Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes, shredded lettuce
Instructions
- Cook the ground beef: In a large skillet over medium heat, add the ground beef. Cook it until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes.
- Drain excess fat: Once the beef is browned, drain any excess fat from the skillet carefully by tilting the pan and using a spoon, making sure to keep the beef in the skillet.
- Sauté onions and garlic: Add the finely chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Add spices: Stir in ground cumin, chili powder, paprika, salt, and black pepper. Cook for another minute to allow the spices to bloom and infuse the beef with flavor.
- Cool the mixture: Remove the skillet from heat and let the beef mixture cool slightly. This helps when assembling the chimichangas.
- Prepare tortillas: Lay a large flour tortilla flat on a clean surface. Spoon about one-quarter of the beef mixture into the center of the tortilla.
- Add beans, cheese, and salsa: Spread a couple of tablespoons of refried beans over the beef, followed by a sprinkle of shredded cheddar cheese and a spoonful of salsa.
- Fold the chimichanga: Fold the sides of the tortilla inward over the filling, then roll the tortilla from the bottom up, tightly tucking in the filling to prevent leaks during frying.
- Repeat for remaining chimichangas: Assemble the remaining tortillas with the filling in the same way, resulting in four chimichangas.
- Heat oil: In a large, deep skillet or heavy-bottomed pot, pour vegetable oil to cover the bottom about 1 inch deep. Heat over medium-high until the oil reaches 350°F (175°C). Test with a small piece of tortilla—if it sizzles, the oil is ready.
- Fry the chimichangas: Carefully place one chimichanga seam-side down into hot oil. Fry for 3-4 minutes until golden brown, turning halfway with tongs to brown evenly.
- Drain and repeat: Remove the chimichanga and place it on paper towels to drain excess oil. Repeat the frying process with the remaining chimichangas, frying in batches without overcrowding the pan.
Notes
- Ensure the oil is hot enough (350°F) to get a crispy exterior without absorbing too much oil.
- Do not overfill tortillas to avoid bursting during frying.
- Use gloves or be careful when folding chimichangas as the filling might still be hot.
- Serve with optional toppings like sour cream, guacamole, chopped cilantro, diced tomatoes, or shredded lettuce for added flavor and freshness.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
