Cheesy Beef Chimichangas
Delicious, crispy chimichangas filled with seasoned beef and melted cheese, perfect for a comforting family dinner.
Ingredients
For the filling
- 1 lb ground beef (80/20) For flavor
- 1 small onion, finely chopped Adds sweetness and depth
- 2 cloves garlic, minced Elevates the flavor profile
- 1 tsp ground cumin Warm, earthy flavor
- 1 tsp chili powder Adds kick
- 1/2 tsp smoked paprika For added smokiness
- 1/2 tsp salt Essential for seasoning
- 1/4 tsp black pepper Adjust to taste
- 1/2 cup tomato sauce Keeps the filling moist
- 1 cup shredded cheddar cheese Classic cheesy flavor
- 1 cup shredded Monterey Jack cheese Melts beautifully
- 8 large flour tortillas (burrito-sized) Keep them warm for pliability
- Vegetable oil for deep frying Choose a neutral oil
For serving
- shredded lettuce Optional topping
- diced tomatoes Optional topping
- sour cream Optional topping
- guacamole Optional topping
- salsa or pico de gallo Optional topping
Instructions
Preparation
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, about 5-7 minutes.
- Add the chopped onions and minced garlic. Stir for about 5 minutes, letting the onions soften and the garlic become fragrant.
- Mix in (cumin, chili powder, smoked paprika, salt, and pepper). Allow this to cook together for 1 minute.
- Pour in the tomato sauce and let the mixture simmer for about 5 minutes, or until it thickens slightly.
- Remove from heat and stir in both types of cheese until melted.
- Warm the large flour tortillas in the microwave for 10-15 seconds to make them flexible.
- Place 1/3 cup of the beef mixture in the center of each tortilla. Fold in the sides and roll tightly.
Frying
- Heat 1 inch of vegetable oil in a deep skillet to 350°F (175°C).
- Fry chimichangas seam-side down, cooking for 3-4 minutes on each side until crispy and golden brown.
- Remove with tongs and place them on paper towels to drain excess oil.
Notes
Leftover chimichangas can be stored in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months.