Description
Crispy beef chimichangas are filled with a savory blend of ground beef, refried beans, and cheese, then fried to a golden brown. Perfect for a hearty meal or a fun party treat, these delicious wraps can be customized with your favorite toppings.
Ingredients
Scale
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup refried beans
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 4 large flour tortillas
- Vegetable oil, for frying
- Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes, jalapeños
Instructions
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula (about 5-7 minutes).
- Drain any excess fat from the skillet.
- Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the cumin, chili powder, paprika, salt, and black pepper. Stir and cook for another 2 minutes.
- Remove from heat and stir in the refried beans, shredded cheddar cheese, and salsa until well combined.
- Place a large flour tortilla on a clean surface. Spoon about 1/4 of the beef filling into the center.
- Fold the sides over the filling, then roll tightly from the bottom to the top, tucking in the sides as you go.
- Repeat with the remaining tortillas and filling.
- In a large, deep skillet or heavy-bottomed pot, pour enough vegetable oil to cover the bottom by about 1 inch. Heat the oil to 350°F (175°C).
- Carefully place the chimichangas seam-side down in the hot oil, avoiding overcrowding.
- Fry for 3-4 minutes on each side until golden brown and crispy. Use tongs to turn gently.
- Remove from oil and place on a plate lined with paper towels to drain excess oil.
- Transfer chimichangas to a serving platter. Cut in half diagonally if desired.
- Top with your favorite toppings such as sour cream, guacamole, and chopped cilantro. Add diced tomatoes and jalapeños for extra flavor.
- Serve with additional salsa on the side for dipping.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- Feel free to customize the filling with your favorite ingredients or spices.
- Leftover chimichangas can be stored in the refrigerator and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes