Description
Sizzling beef and cheese chimichangas bring Mexican street food magic straight to your kitchen. Crispy tortillas wrapped around seasoned beef and melted cheese create an irresistible dinner that satisfies deep cravings with each golden, crunchy bite.
Ingredients
Scale
Protein:
- 1 lb ground beef
- 1 cup shredded cheddar cheese
Produce:
- 0.5 cup diced onions
- 2 cloves garlic, minced
Pantry and Seasonings:
- 1 packet taco seasoning
- 0.25 cup salsa
- 4 large flour tortillas
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Garnish and Optional Toppings:
- 0.25 cup sour cream
- 2 tbsp chopped fresh cilantro
- 1 cup vegetable oil (for frying)
Instructions
- Preheat a large skillet over medium-high heat and brown the ground beef, breaking it into crumbled pieces while cooking.
- Add minced garlic and diced onions to the beef, sautéing until vegetables become translucent and fragrant.
- Sprinkle taco seasoning over the beef mixture, stirring thoroughly to ensure even distribution and coating of the meat.
- Mix in salsa and cook for an additional 2-3 minutes, allowing flavors to meld and liquid to slightly reduce.
- Remove beef mixture from heat and let cool for 5 minutes, then fold in shredded cheddar cheese until well incorporated.
- Warm flour tortillas slightly to increase flexibility, then place a portion of the beef and cheese filling in the center of each tortilla.
- Fold the sides of the tortilla inward, then roll tightly to create a sealed chimichanga packet, ensuring no filling can escape.
- Heat vegetable oil in a deep skillet or heavy-bottomed pan to 375°F, preparing for frying.
- Carefully place chimichangas seam-side down into the hot oil, frying until golden brown and crispy, approximately 2-3 minutes per side.
- Remove chimichangas and drain on paper towels to remove excess oil, allowing them to rest for 2 minutes.
- Plate the chimichangas and garnish with a dollop of sour cream and freshly chopped cilantro before serving immediately.
Notes
- Select ground beef with a moderate fat content for richer flavor and juicier filling, avoiding extremely lean meat that might dry out during cooking.
- Drain excess fat after browning beef to prevent greasy chimichangas and ensure a cleaner, more balanced taste profile.
- Use fresh tortillas at room temperature for easier folding and reduced risk of tearing during the wrapping process.
- Seal chimichanga edges meticulously with gentle pressure to prevent filling from leaking during frying, creating a crispy, intact final product.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 640
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg