Beef Chimichanga
Crispy and cheesy beef chimichangas with a flavorful filling. Perfectly golden and delicious, served with sour cream, salsa, and guacamole.
Equipment
- Skillet
- Baking Sheet (if baking)
- Deep Fryer or Large Pot (if frying)
Ingredients
For the Beef Filling
- 1 lb ground beef or shredded beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tbsp tomato paste
- 1/2 cup refried beans optional
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
For the Chimichangas
- 4 large flour tortillas
- 2 tbsp butter melted, for brushing
- 2 cups vegetable oil for frying, if deep-frying
For Serving
- sour cream
- salsa or pico de gallo
- guacamole
- shredded lettuce
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add onion and garlic, cooking until soft.
- Stir in salt, black pepper, cumin, chili powder, smoked paprika, and tomato paste. Mix well and simmer for 5 minutes. Remove from heat.
- Spread a spoonful of refried beans on each tortilla (if using). Add the beef mixture and sprinkle with shredded cheese. Fold in the sides, then roll tightly into a burrito shape.
- Baked: Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush with melted butter and bake for 15-20 minutes, until golden and crispy.
- Fried: Heat vegetable oil in a deep skillet to 375°F (190°C). Fry chimichangas seam-side down for 2-3 minutes per side until golden brown. Drain on paper towels.
- Top with sour cream, salsa, guacamole, and shredded lettuce. Serve and enjoy!
Notes
Chimichangas can be baked or fried depending on your preference. Serve with your favorite toppings for an authentic Mexican-inspired meal.