Description
This Beef and Cheese Chimichangas recipe features crispy, golden-fried flour tortillas filled with a savory mixture of ground beef, aromatic spices, and melted cheddar and Monterey Jack cheeses. Perfectly seasoned and fried to perfection, these chimichangas make a delicious and satisfying meal served with classic accompaniments like salsa, sour cream, and guacamole.
Ingredients
Scale
For the Chimichangas
- 6 large flour tortillas
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- Vegetable oil, for frying
For Serving
- Salsa
- Sour cream
- Guacamole
Instructions
- Cook the beef mixture: In a large skillet, cook the ground beef, chopped onion, and minced garlic over medium heat until the beef is browned and the onions are soft, about 7-8 minutes.
- Season the beef: Add the cumin, chili powder, salt, and black pepper to the skillet. Stir well to combine and cook for another 2 minutes to let the flavors blend.
- Mix in cheeses: Remove the skillet from heat and stir in the shredded cheddar and Monterey Jack cheeses until they melt evenly into the beef mixture.
- Prepare tortillas: Warm the flour tortillas in the microwave for about 30 seconds to make them flexible and easy to roll without tearing.
- Assemble chimichangas: Spoon the beef and cheese mixture onto the center of each tortilla. Fold in the sides and roll up tightly to enclose the filling securely.
- Heat oil: In a large skillet, pour about 1 inch of vegetable oil and heat over medium heat until hot but not smoking, approximately 5 minutes.
- Fry chimichangas: Carefully place the chimichangas seam-side down in the hot oil. Fry them until golden brown and crispy on all sides, turning gently as needed, about 3-4 minutes per side.
- Drain excess oil: Remove the chimichangas using tongs and place on paper towels to drain off any excess oil and keep them crispy.
- Serve: Serve the chimichangas hot with fresh salsa, sour cream, and guacamole for dipping and added flavor.
Notes
- Be careful when frying to avoid oil splatters; use a splatter guard if available.
- Do not overfill tortillas to prevent bursting during frying.
- Tortillas must be warm before rolling to avoid cracking.
- Leftovers can be reheated in an oven to maintain crispiness instead of a microwave.
- Adjust seasoning according to taste preferences or dietary restrictions.
