Description
These Beef and Cheese Chimichangas are crispy, golden-fried burritos filled with a flavorful mixture of seasoned ground beef, melted cheddar, and Monterey Jack cheese. Perfect as a satisfying main course, they pack classic Mexican American flavors with optional toppings like sour cream, salsa, shredded lettuce, and diced tomatoes for added freshness and texture.
Ingredients
Scale
Beef Filling
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Assembly & Frying
- 6 large flour tortillas
- 2 cups vegetable oil for frying
Optional Toppings
- Sour cream
- Salsa
- Shredded lettuce
- Diced tomatoes
Instructions
- Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the finely diced onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Cook the Beef: Add the ground beef to the skillet, cooking until browned while breaking it up with a spoon. Drain excess fat if necessary.
- Season the Filling: Stir in chili powder, ground cumin, paprika, salt, and black pepper. Pour in the tomato sauce and simmer for about 5 minutes until the mixture thickens slightly.
- Add Cheese: Remove the skillet from heat and stir in shredded cheddar and Monterey Jack cheese until melted and fully incorporated.
- Assemble Chimichangas: Spoon the beef and cheese mixture evenly onto the center of each large flour tortilla. Fold in the sides and roll each tightly to form burrito-shaped chimichangas.
- Heat the Oil: In a deep skillet, heat vegetable oil over medium-high heat to about 350°F (175°C), ensuring it’s hot enough for frying.
- Fry Chimichangas: Carefully place each chimichanga seam side down into the hot oil. Fry for 3 to 4 minutes per side, turning gently, until golden brown and crispy.
- Drain and Serve: Remove chimichangas from oil and place them on a paper towel-lined plate to drain excess oil. Serve warm with optional toppings such as sour cream, salsa, shredded lettuce, and diced tomatoes.
Notes
- For a lighter variation, bake chimichangas at 400°F (200°C) for about 20 minutes or air fry until golden and crisp.
- You can add refried beans or cooked rice to the beef mixture for a heartier filling.
