Description
Crispy Beef and Cheese Chimichangas are the ultimate indulgent dish for anyone craving a warm, crispy exterior with a rich, flavorful filling. These golden fried burritos are loaded with seasoned ground beef, melted cheese, and a touch of spices for a satisfying crunch in every bite. Perfect for a family dinner or a casual get-together, these chimichangas bring a little taste of Mexican comfort food to your table.
Ingredients
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 packet taco seasoning mix
1/2 cup water
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
8 large flour tortillas
Vegetable oil for frying
Salt and pepper to taste
Instructions
- In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon until browned and cooked through, about 5-7 minutes.
- Add the chopped onion and minced garlic to the skillet, cooking for another 2-3 minutes until the onions soften.
- Stir in the taco seasoning mix and water, then simmer for 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Remove the skillet from heat and let the beef mixture cool slightly.
- In a separate bowl, combine the shredded cheddar and Monterey Jack cheeses.
- To assemble the chimichangas, lay a tortilla flat on a clean surface. Place a generous scoop of the beef mixture in the center, followed by a handful of the cheese blend.
- Fold the sides of the tortilla inward, then roll it up tightly to enclose the filling. Repeat with the remaining tortillas and filling.
- Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat. Carefully add the chimichangas to the hot oil, frying them in batches for about 3-4 minutes per side, or until golden brown and crispy.
- Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite sides, such as salsa, sour cream, or guacamole.
Notes
- Allow leftover chimichangas to cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days.
- To reheat chimichangas, place them in a 350°F oven for 10-15 minutes to regain their crispiness, or heat them in a skillet over medium heat, flipping occasionally to ensure even warming.
- You can prepare the beef filling in advance and store it in the refrigerator for up to 2 days before assembling the chimichangas.
- For baking instead of frying, place rolled chimichangas on a baking sheet, brush with oil, and bake at 400°F for 20-25 minutes or until golden brown and crispy.
- If freezing, allow chimichangas to cool completely, then freeze them in a single layer. Transfer them to a zip-top bag or airtight container for up to 2 months.
- For reheating frozen chimichangas, place them in a preheated 375°F oven for 20 minutes, flipping halfway through, or reheat in a skillet over medium heat.
- For a lighter version, substitute ground turkey for ground beef.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 35mg
