Description
Crispy, golden chimichangas filled with seasoned ground beef and melted cheese make for a hearty Mexican-inspired meal that’s easy to prepare and wonderfully satisfying.
Ingredients
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
6 large flour tortillas
1/4 cup fresh cilantro, chopped (optional)
Vegetable oil, for frying
Sour cream, salsa, and guacamole for serving
Instructions
- In a large skillet over medium heat, cook the ground beef with onion and garlic until the beef is browned and the onion softens, about 6-8 minutes. Drain any excess fat.
- Stir in cumin, chili powder, smoked paprika, salt, and pepper, cooking for another 2 minutes until the spices are fragrant.
- Remove from heat and mix in half of the shredded cheeses and the cilantro if using.
- Warm the tortillas slightly to make them pliable.
- Spoon about 1/3 cup of the beef mixture onto the center of each tortilla, fold in the sides, and roll tightly into a burrito shape.
- Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat until shimmering.
- Carefully fry each chimichanga seam side down until golden and crispy, about 2-3 minutes per side.
- Drain on paper towels once fried.
- While still hot, sprinkle the remaining cheese on top or stuff it inside before frying, based on preference.
- Serve warm with sour cream, salsa, and guacamole.
Notes
For a vegetarian version, substitute ground beef with sautéed vegetables or beans.
To add heat, include jalapeños or cayenne pepper in the filling.
Baking instead of frying results in a less crispy but lighter chimichanga.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 375°F oven for about 10 minutes to retain crispiness.
Freeze uncooked chimichangas for up to 2 months; reheat in oven from frozen.
Ensure tight rolling and frying seam side down first to prevent falling apart.
Serve with Mexican rice, refried beans, or a simple salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg