Description
These Beef and Cheese Chimichangas are a crispy, cheesy delight featuring seasoned ground beef wrapped in flour tortillas and either fried or baked until golden and crunchy. Perfect for a satisfying Mexican-inspired main course, topped with sour cream, guacamole, or fresh veggies.
Ingredients
Scale
Main Filling
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- ½ cup salsa or taco sauce
- 1 cup shredded cheddar or Mexican blend cheese
Wraps
- 6 large flour tortillas
For Cooking
- Oil for frying (or brushing if baking)
Optional Toppings
- Sour cream
- Guacamole
- Chopped tomatoes
- Lettuce
Instructions
- Cook the beef mixture: In a skillet over medium heat, cook the ground beef with chopped onion until the beef is browned and onions are softened. Drain the excess grease. Stir in the minced garlic, ground cumin, chili powder, paprika, salt, and black pepper, cooking the mixture for another 1 to 2 minutes to blend the flavors.
- Add salsa and cheese: Stir in the salsa or taco sauce, continuing to cook until the mixture slightly thickens. Remove from heat and allow the filling to cool just a bit before stirring in the shredded cheddar or Mexican blend cheese to melt slightly into the mixture.
- Assemble chimichangas: Spoon about half a cup of the beef mixture onto the lower third of each large flour tortilla. Fold in the sides tightly, then roll the tortilla up snugly like a burrito, making sure the seam is sealed to prevent filling from escaping during cooking.
- To fry chimichangas: Heat 1 inch of oil in a deep skillet or pan to 350°F (175°C). Gently place each chimichanga seam-side down into the hot oil. Fry each side for 2 to 3 minutes or until golden brown and crispy. Remove the chimichangas and drain on paper towels to remove excess oil.
- To bake chimichangas: Preheat your oven to 400°F (200°C). Arrange the chimichangas seam-side down on a baking sheet. Brush each one lightly with oil to promote crispiness. Bake for 20 to 25 minutes until they turn golden and crispy on the outside.
- Serve: Serve the chimichangas hot with your choice of toppings such as sour cream, guacamole, chopped tomatoes, and lettuce for a flavorful and satisfying meal.
Notes
- For a healthier option, substitute ground turkey for ground beef and bake instead of frying.
- You can prepare chimichangas ahead of time and freeze them before baking or frying for convenient meals later.
- Make sure to seal the tortillas well to prevent the filling from leaking during cooking.
- Adjust spice levels according to your heat preference by modifying the amount of chili powder.
