Description
Crispy and flavorful Beef and Cheese Chimichangas, featuring seasoned ground beef, refried beans, and melted shredded cheese wrapped in large flour tortillas and fried to golden perfection. Served with classic toppings like sour cream, shredded lettuce, salsa, and chopped tomatoes, this recipe delivers a delicious Tex-Mex treat that’s perfect for a hearty meal.
Ingredients
Scale
Main Ingredients
- 6 large flour tortillas
- 1 pound ground beef
- 1 can refried pinto beans
- 2 cups shredded cheese
Seasonings
- 1 tablespoon chili powder
- 1/2 tablespoon seasoned salt
- 1/2 tablespoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon garlic salt (or garlic powder)
- 1/2 teaspoon dried oregano
Liquids & Oils
- 1 cup water (to add to cooked and seasoned beef)
- 2 cups vegetable oil (for frying chimichangas)
Toppings
- Sour cream
- Shredded lettuce
- Salsa
- Chopped tomatoes
Instructions
- Brown the beef: Heat a skillet over medium heat and cook the ground beef until fully browned and no longer pink. Drain excess grease from the skillet to reduce fat content.
- Season and simmer: Return the drained beef to the skillet. Add chili powder, seasoned salt, ground cumin, black pepper, garlic salt, dried oregano, and 1 cup of water. Stir well and simmer over medium heat until the water is mostly absorbed and the beef is well seasoned, about 5 minutes.
- Heat oil for frying: In a separate deep skillet, heat 2 cups of vegetable oil over medium heat until it reaches frying temperature. The oil should be hot enough to sizzle when a small piece of tortilla is added.
- Assemble chimichangas: Lay each flour tortilla flat. Spread about a tablespoon of refried beans on one side of each tortilla. Top with 1-2 tablespoons of the seasoned beef mixture, then sprinkle generously with shredded cheese.
- Roll and seal: Fold in the sides of the tortilla and roll tightly to enclose the filling completely, ensuring the seam side is on the bottom to prevent unrolling during frying.
- Fry chimichangas: Carefully place each rolled chimichanga seam side down into the hot vegetable oil. Fry for 1-2 minutes on each side or until the exterior turns golden brown and crispy. Use tongs to turn gently to avoid splitting.
- Drain excess oil: Remove the fried chimichangas using tongs and place them on paper towels to absorb excess oil and maintain crispiness.
- Serve and garnish: Serve chimichangas hot, topped with sour cream, shredded lettuce, salsa, and chopped tomatoes according to preference for a fresh and flavorful finish.
Notes
- Ensure the oil is hot enough before frying to achieve crispy chimichangas without absorbing excess oil.
- Do not overfill the tortillas to prevent bursting during frying.
- Use sturdy flour tortillas to hold the fillings well during frying.
- Leftover chimichangas can be reheated in an oven or air fryer to maintain crispiness.
- Customize toppings based on preference, such as adding guacamole or jalapeños for extra flavor and heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
