Description
These crispy cheesy beef chimichangas are a flavorful Mexican-inspired dish featuring seasoned ground beef, a blend of melted cheeses, and a crunchy deep-fried tortilla exterior. Perfectly spiced and served with classic toppings like sour cream, pico de gallo, and guacamole, they make a deliciously satisfying meal for any occasion.
Ingredients
Scale
Beef Filling
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- 1/4 cup tomato sauce or salsa
Cheese Mixture
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup Monterey Jack cheese
- 1 tbsp cream cheese
Other Ingredients
- 6 large flour tortillas
- Vegetable oil for frying
- Sour cream, for serving
- Pico de gallo or salsa, for serving
- Chopped cilantro, for garnish
- Diced tomatoes, for garnish
- Shredded lettuce, for garnish
- Guacamole, for serving
Instructions
- Cook the Beef: In a large skillet over medium heat, cook the ground beef, breaking it apart as it browns until fully cooked.
- Sauté Aromatics and Spices: Add the finely chopped onion to the skillet and cook until soft, about 5 to 6 minutes. Stir in minced garlic along with ground cumin, smoked paprika, chili powder, oregano, optional cayenne pepper, salt, and black pepper; cook briefly until fragrant.
- Simmer with Sauce: Pour in the tomato sauce or salsa and let the mixture simmer for 5 minutes to meld the flavors. Remove from heat and allow it to cool slightly.
- Prepare Cheese Mixture: In a bowl, combine shredded cheddar, Monterey Jack, and cream cheese. Stir until smooth and well blended.
- Warm Tortillas: Wrap tortillas in a damp towel and warm in the microwave for about 30 seconds to make them pliable for rolling.
- Assemble Chimichangas: Spoon an even amount of the beef mixture onto the center of each warmed tortilla, then top with the cheese mixture. Fold in the sides and roll tightly, securing with toothpicks if necessary to keep them closed.
- Heat Oil and Fry: Heat vegetable oil in a skillet to 350°F (175°C). Carefully place each chimichanga seam-side down and fry for 2 to 3 minutes per side, or until they are golden brown and crispy.
- Drain Excess Oil: Remove the chimichangas from the oil and place them on a wire rack or paper towels to drain off excess oil.
- Add Toppings: Garnish with sour cream, pico de gallo, chopped cilantro, diced tomatoes, shredded lettuce, and guacamole as desired.
- Serve and Enjoy: Serve the chimichangas hot for best flavor and texture.
Notes
- For a spicier variation, increase cayenne pepper or add hot sauce to the filling mixture.
- Make sure oil is at the right temperature (350°F) to achieve a crispy texture without absorbing excess oil.
- Use toothpicks to secure chimichangas during frying to prevent them from unraveling.
- Leftovers can be reheated in an oven to retain crispiness instead of microwaving.
