Description
Sizzling beef and cheese chimichangas bring Mexican street food excitement straight to home kitchens. Crispy golden shells cradle spicy seasoned beef and melted cheese, promising a delicious adventure you won’t forget.
Ingredients
Scale
Meat and Protein:
- 1 pound (1 lb) ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
Spices and Seasonings:
- 1 teaspoon (1 tsp) cumin
- 1 teaspoon (1 tsp) chili powder
- 1/2 teaspoon (1/2 tsp) salt
- 1/2 teaspoon (1/2 tsp) black pepper
Dairy and Bread:
- 6 large flour tortillas
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- Vegetable oil, for frying
- Salsa, for serving
- Sour cream, for serving
- Guacamole, for serving
Instructions
- In a skillet over medium heat, sauté ground beef with onions and garlic until meat browns and vegetables soften, approximately 8-10 minutes.
- Incorporate cumin, chili powder, salt, and black pepper into the meat mixture, stirring thoroughly for 2 minutes to enhance flavor profiles.
- Remove skillet from heat and fold in cheddar and Monterey Jack cheeses, allowing them to melt completely and create a creamy texture.
- Microwave tortillas for 30 seconds to increase flexibility and prevent cracking during folding.
- Distribute beef and cheese mixture centrally on each tortilla, carefully folding sides inward and rolling tightly to seal filling completely.
- Heat vegetable oil in a large skillet to 350°F, ensuring sufficient depth for even frying.
- Gently place chimichangas seam-side down into hot oil, rotating periodically to achieve uniform golden-brown crispiness, approximately 3-4 minutes per side.
- Transfer fried chimichangas onto paper towels to absorb excess oil and maintain crunchiness.
- Plate immediately with accompanying condiments like fresh salsa, creamy sour cream, and zesty guacamole for enhanced flavor experience.
Notes
- Adjust spice levels by modifying chili powder and cumin to suit personal heat preferences.
- Use lean ground beef or turkey for a healthier protein option that reduces overall fat content.
- Ensure tortillas are warm and pliable to prevent cracking during rolling and prevent filling from spilling out.
- Pat beef mixture dry before assembling to prevent excess moisture causing soggy chimichangas during frying.
- For vegetarian alternative, replace beef with black beans, diced bell peppers, and corn for similar texture and flavor profile.
- Maintain consistent oil temperature around 350°F for even golden-brown crispiness without burning the tortilla exterior.
- Drain chimichangas on wire rack instead of paper towels to preserve crispiness and prevent soggy bottoms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 1500 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 75 mg