Description
Beef and Cheese Chimichangas deliver a delightful Mexican-inspired feast with crispy tortillas packed with savory ground beef and melted cheese. Sizzling golden exteriors give way to a rich, spicy filling that promises pure comfort and satisfaction for hungry diners seeking a classic southwestern comfort meal.
Ingredients
Scale
Protein and Main Components:
- 1 pound ground beef
- 2 cups shredded cheese
- 1 can refried pinto beans
Base and Wrapper:
- 6 large flour tortillas
- 2 cups vegetable oil (for frying chimichangas)
Seasonings and Liquids:
- 1 tablespoon (15 milliliters) chili powder
- 1 teaspoon (5 milliliters) garlic powder
- 1 teaspoon (5 milliliters) black pepper
- ½ tablespoon (7.5 milliliters) seasoned salt
- ½ tablespoon (7.5 milliliters) ground cumin
- ½ teaspoon (2.5 milliliters) dried oregano
- 1 cup (237 milliliters) water (for cooking and seasoning beef)
Toppings:
- Sour cream
- Shredded lettuce
- Fresh salsa
- Chopped tomatoes
Instructions
- Preheat a large skillet over medium heat and thoroughly cook ground beef, ensuring no pink remains visible, then carefully drain excess fat using a colander.
- Return the beef to the skillet, generously incorporate selected seasonings and measured water, stirring consistently until liquid completely absorbs and creates a rich, flavorful meat mixture.
- Prepare a separate skillet with vegetable oil, heating to an appropriate temperature for frying.
- Lay out soft tortillas and spread a uniform layer of refried beans across one half of each tortilla, leaving a small border around the edges.
- Distribute the seasoned beef mixture evenly over the beans, ensuring consistent coverage.
- Sprinkle shredded cheese across the beef, creating a melty layer that will bind the filling together.
- Carefully fold the tortilla sides inward, then roll tightly from the bottom, creating a compact chimichanga that will prevent filling from escaping during frying.
- Gently place the rolled chimichangas seam-side down into the hot oil, frying until each side achieves a golden-brown, crispy exterior (approximately 2-3 minutes per side).
- Remove chimichangas using tongs and drain excess oil on layers of paper towels to absorb remaining grease.
- Serve immediately, optionally garnishing with sour cream, chopped cilantro, or salsa for additional flavor and presentation.
Notes
- Fold tortillas tightly to prevent filling from spilling during frying, creating a crispy, compact chimichanga.
- Customize seasoning blend with chili powder, cumin, and garlic for a personalized flavor profile that elevates the beef.
- Select large flour tortillas to ensure easier rolling and better containment of savory meat and cheese mixture.
- Drain excess grease thoroughly from beef to maintain a lighter, less greasy final dish that’s more appetizing.
- Use a deep skillet with high sides to safely fry chimichangas without oil splattering, ensuring even golden-brown coloration.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 490 kcal
- Sugar: 5g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg