Description
Crispy, golden beef and cheese chimichangas bring Mexican street food magic right to home kitchens. Savory seasoned beef, melted cheese, and a perfectly fried tortilla wrapper create a mouthwatering meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 pound (453 grams) ground beef
- 6 large flour tortillas
- 1 cup (240 milliliters) shredded cheddar cheese
- 1 cup (240 milliliters) shredded Monterey Jack cheese
Spices and Seasonings:
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
Aromatics and Additional Ingredients:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup (120 milliliters) tomato sauce
- Vegetable oil (for frying)
Instructions
- Brown ground beef in a skillet over medium heat, eliminating excess grease.
- Incorporate diced onion and minced garlic, sautéing until vegetables become translucent and fragrant.
- Sprinkle chili powder, cumin, paprika, salt, and pepper into the meat mixture, evenly distributing the spices.
- Pour tomato sauce into the skillet, allowing the mixture to simmer and develop rich flavors for approximately 5 minutes.
- Remove skillet from heat and fold shredded cheeses into the beef mixture until completely melted and integrated.
- Carefully spread the seasoned beef and cheese filling onto tortillas, folding edges to create secure, compact bundles.
- Heat cooking oil in a deep pan to 350°F, ensuring consistent temperature for even frying.
- Gently lower chimichangas into hot oil, frying each side until achieving a crispy, golden-brown exterior, roughly 2-3 minutes per side.
- Transfer fried chimichangas to paper towels, allowing excess oil to drain, then serve immediately with preferred garnishes.
Notes
- Choose lean ground beef to reduce excess fat and create a healthier version of the chimichangas.
- Let the beef mixture cool slightly before adding cheese to prevent rapid melting and ensure even distribution.
- Seal tortillas tightly to prevent filling from leaking during frying, using a bit of water or egg wash to help seal the edges.
- Pat the chimichangas dry with paper towels after frying to remove extra oil and maintain a crispy exterior.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 479 kcal
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 29 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 75 mg