Description
Mexican-inspired beef and cheese chimichangas bring crispy, golden delight to dinner tables with minimal effort. Packed with savory beef, melted cheese, and zesty seasonings, you’ll savor each crunchy bite of this classic southwestern comfort meal.
Ingredients
Scale
Main Proteins:
- 1 pound (1 lb/454 grams) ground beef
- 1 cup (240 milliliters) cheddar cheese, shredded
- 1/2 cup (120 milliliters) monterey jack cheese, shredded
Seasonings and Aromatics:
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Accompaniments and Wrappers:
- 6 large flour tortillas
- Vegetable oil, for frying
- Salsa, for serving
- Sour cream, for serving
- Guacamole, for serving
Instructions
- In a skillet over medium heat, sauté ground beef with diced onions and minced garlic until meat browns and onions become translucent, approximately 8-10 minutes.
- Drain excess fat from the skillet and season the beef mixture with cumin, chili powder, salt, and pepper, allowing spices to bloom for 2 minutes.
- Remove skillet from heat and let mixture cool slightly, then fold in shredded cheddar and Monterey Jack cheeses until evenly distributed.
- Warm tortillas briefly to increase flexibility, then place beef and cheese mixture in the center of each tortilla, carefully folding sides inward and rolling from bottom to create a secure packet.
- Heat vegetable oil in a deep skillet to 375°F, carefully placing chimichangas seam-side down and frying until exterior turns crisp and golden brown, rotating to ensure even cooking, about 3-4 minutes per side.
- Transfer chimichangas to paper towel-lined plate to absorb excess oil and drain excess grease.
- Plate hot chimichangas immediately, garnishing with fresh salsa, dollops of sour cream, and chunky guacamole as accompaniments.
Notes
- Choose lean ground beef to reduce excess fat and create a healthier version of the dish.
- Allow meat mixture to cool slightly before adding cheese to prevent immediate melting and ensure even distribution.
- Secure tortilla edges tightly while rolling to prevent filling from leaking during frying.
- Maintain consistent oil temperature around 350°F for perfectly crispy chimichangas without burning.
- Pat tortillas dry before filling to help them crisp up better and prevent soggy results.
- Experiment with ground turkey or plant-based crumbles for lighter, alternative protein options.
- Drain fried chimichangas on a wire rack instead of paper towels to keep them crispier by preventing steam buildup.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg