Description
This Beef and Cheese Chimichangas recipe features crispy, golden fried tortillas stuffed with savory seasoned ground beef, melted cheese, and a hint of garlic and green chilies. Perfect as a satisfying snack or meal, these chimichangas are quick to prepare and deliver rich Tex-Mex flavors with a delightful crunchy texture.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning mix (or homemade seasoning)
- 1/4 cup water
- 1 can (4 oz) diced green chilies (optional)
- 1 cup shredded cheddar cheese (or Mexican blend)
- 6-8 large flour tortillas
- Vegetable oil (for frying)
Instructions
- Cook the beef and onions: In a large skillet over medium heat, cook the ground beef and finely chopped onions until the beef is browned and the onions are soft, about 5-7 minutes. Drain any excess fat to avoid greasiness.
- Add seasoning and garlic: Stir in the minced garlic and taco seasoning mix, then add the 1/4 cup of water and the diced green chilies if using. Let the mixture simmer for 3-4 minutes until flavors meld and the mixture is heated through.
- Melt the cheese: Remove the skillet from heat and stir in the shredded cheddar cheese until it melts evenly into the beef mixture, creating a cheesy, flavorful filling.
- Assemble the chimichangas: Lay a large flour tortilla flat on a clean surface. Spoon about 1/3 cup of the beef and cheese mixture into the center of each tortilla.
- Fold and roll: Fold in the sides of the tortilla and roll it tightly into a burrito shape to secure the filling inside.
- Heat oil for frying: Pour enough vegetable oil into a large skillet to reach about 1/2 inch depth and heat over medium heat until hot but not smoking.
- Fry the chimichangas: Carefully place each rolled chimichanga seam-side down into the hot oil. Fry each side for 2-3 minutes, or until crispy and golden brown. Turn gently to brown all sides evenly.
- Drain excess oil: Remove the fried chimichangas and place them on a plate lined with paper towels to absorb excess oil.
- Serve warm: Serve the chimichangas immediately with your favorite toppings like sour cream, guacamole, salsa, or fresh cilantro for a delicious Tex-Mex meal.
Notes
- You can customize the filling by adding beans or corn for extra texture and flavor.
- Use flour tortillas large enough to fold securely without tearing to hold the filling well during frying.
- Be careful when frying to avoid splatters; maintain medium heat to cook evenly without burning the tortillas.
- If you prefer a lighter version, bake the chimichangas at 400°F (200°C) for about 15-20 minutes until crispy instead of frying.
- Leftover chimichangas can be refrigerated and reheated in an oven or air fryer for best texture retention.
