Description
These Beef and Cheese Chimichangas are crispy, flavorful, and stuffed with a savory mixture of ground beef, refried beans, and aromatic spices. Fried to golden perfection and topped with a zesty tomato sauce, green chilis, jalapenos, and melted taco blend cheese, they make a satisfying meal perfect for any occasion.
Ingredients
Filling
- 1 ½ lbs. Ground beef
- 1 Can refried beans (approximately 16 oz.)
- ½ Medium onion, chopped
- 2 tsp. Minced garlic
- 2 tsp. Chili powder
- 1 tsp. Cumin
- ½ tsp. Oregano
- Salt and pepper to taste
Tortillas and Coating
- 10 10-inch flour tortillas
- Oil for frying (about 1 inch deep in skillet)
Sauce and Toppings
- 24 oz. Tomato sauce
- 4 oz. Diced green chilis (canned)
- 4 oz. Chopped jalapenos (canned)
- 1 ½ cups Shredded taco blend cheese
Instructions
- Cook the ground beef: Add the ground beef to a skillet over medium-high heat on the stove. Cook until the meat is completely browned, breaking it apart as it cooks. Once done, drain off any excess liquid to prevent sogginess.
- Prepare the filling mixture: Add the refried beans, chopped onion, minced garlic, ½ cup of the tomato sauce, chili powder, oregano, cumin, and salt and pepper to taste into the skillet with the browned ground beef. Cook for another 5 minutes over medium heat, stirring frequently to combine all ingredients and develop flavors.
- Warm the tortillas: Heat the tortillas in the microwave until they are warm and pliable, making them easier to roll without cracking.
- Heat the frying oil: Pour about an inch of oil into a deep-sided skillet and heat it over medium-high heat on the stove. The oil should be hot but not smoking before frying.
- Assemble the chimichangas: Place an even amount of the beef and bean filling into the center of each warm tortilla. Fold one end of the tortilla over the filling, tuck in the sides tightly, and then roll it up to form a closed packet. Secure each chimichanga with a toothpick to keep it closed during frying.
- Fry the chimichangas: Carefully place the filled chimichangas into the hot oil. Fry them until golden brown and crispy on both sides, which usually takes a few minutes per side. Monitor closely to avoid burning.
- Drain excess oil: Remove the chimichangas from the oil and place them on a paper towel-lined tray to drain any excess grease, allowing them to cool slightly.
- Prepare the sauce: Pour the remaining tomato sauce, diced green chilis, and chopped jalapenos into a saucepan. Heat over medium heat on the stove until the sauce is warm. Taste and add salt and pepper as needed.
- Serve: Ladle the warmed sauce over the fried chimichangas. Sprinkle shredded taco blend cheese on top so it melts slightly from the heat. Serve immediately and enjoy!
Notes
- To make the chimichangas easier to roll, warm the tortillas before assembling.
- Be careful when frying to keep the oil temperature consistent to ensure even crispiness without burning.
- Use toothpicks to secure the chimichangas while frying to prevent the filling from spilling out.
- You can substitute flour tortillas with whole wheat or low-carb tortillas for a healthier variation.
- Adjust the level of jalapenos or omit them if you prefer a milder dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
