Beef and Cheese Chimichangas
Crispy, golden chimichangas filled with seasoned ground beef, refried beans, and melty cheese, perfect for a satisfying meal.
Ingredients
Chimichanga Filling
- 1 lb ground beef Use lean ground beef for a healthier option.
- 1 small onion, finely diced Adds flavor to the beef filling.
- 2 cloves garlic, minced Enhances the overall taste.
- 1 oz taco seasoning Store-bought or homemade.
- ½ cup salsa Choose your favorite variety.
- 1 cup refried beans For creaminess and texture.
- 1½ cups shredded cheddar cheese Or use a Mexican cheese blend.
Chimichanga Wrapping
- 6 large flour tortillas Burrito-size tortillas work best.
- 2 tbsp vegetable oil For brushing or frying.
Instructions
Preparation
- In a skillet over medium heat, brown the ground beef along with the diced onion until the beef is thoroughly browned and the onion is soft, about 5-7 minutes.
- Add the minced garlic and taco seasoning to the beef mixture. Stir well and cook for about 2 minutes.
- Stir in the salsa and refried beans. Mix thoroughly and remove from heat. Fold in the shredded cheese until melted.
- Lay out the flour tortillas on a flat surface. Spoon approximately ⅓ cup of the beef and cheese mixture onto the bottom third of each tortilla.
- Fold in the sides of the tortilla and tightly roll from the bottom, securing the filling. Repeat for all tortillas.
Cooking
- For frying, heat vegetable oil in a deep skillet over medium heat and fry chimichangas until golden brown on all sides, about 3-4 minutes each side.
- Alternatively, brush chimichangas with oil and bake at 425°F (220°C) for 20-25 minutes, turning halfway through.
Notes
Avoid overstuffing the tortillas to prevent messiness. Let chimichangas cool for a few minutes after frying or baking before serving.