Description
This Crispy Beef Chimichangas recipe offers a delicious and satisfying Mexican-inspired dish featuring seasoned ground beef, refried beans, cheddar cheese, and salsa wrapped in flour tortillas and fried to golden perfection. Served with optional toppings like sour cream, guacamole, and fresh vegetables, these chimichangas are crispy on the outside with a flavorful, hearty filling inside.
Ingredients
Scale
Filling
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Assembly
- 1 cup refried beans
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 4 large flour tortillas
Frying
- Vegetable oil, for frying
Optional Toppings
- Sour cream
- Guacamole
- Chopped cilantro
- Diced tomatoes
- Shredded lettuce
Instructions
- Cook the beef: In a large skillet over medium heat, add the ground beef. Cook it until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes.
- Drain excess fat: Once the beef is browned, drain any excess fat from the skillet. Tilt the pan and use a spoon to remove the grease carefully without losing the beef.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add spices: Stir in the ground cumin, chili powder, paprika, salt, and black pepper. Cook for another minute to let the spices bloom and infuse the beef with flavor.
- Cool the mixture: Remove the skillet from heat and let the mixture cool slightly to make it easier to handle during assembly.
- Assemble chimichangas: Lay a large flour tortilla flat on a clean surface. Spoon about 1/4 of the beef mixture in the center of the tortilla.
- Add beans, cheese, and salsa: Spread a couple of tablespoons of refried beans over the beef, then sprinkle shredded cheddar cheese followed by a spoonful of salsa.
- Fold the chimichanga: Fold the sides of the tortilla inwards over the filling, then roll the tortilla from the bottom up, tucking in the filling tightly to prevent any spillage during frying.
- Repeat assembly: Repeat the filling and folding process with the remaining tortillas and beef mixture to prepare all four chimichangas.
- Heat oil: Pour vegetable oil into a large, deep skillet or heavy-bottomed pot to cover the bottom about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). Test by dropping a small piece of tortilla; if it sizzles, the oil is ready.
- Fry chimichangas: Carefully place one chimichanga seam-side down in the hot oil. Fry for about 3-4 minutes until golden brown and crispy, turning halfway with tongs for even cooking.
- Drain excess oil: Remove the fried chimichanga and place it on a plate lined with paper towels to drain excess oil. Repeat frying for remaining chimichangas in batches avoiding overcrowding the pan.
Notes
- Make sure the oil temperature is correct to achieve a crispy texture without absorbing too much oil.
- You can customize the filling by adding jalapeños or other spices if preferred.
- Keep cooked chimichangas warm in a low oven if frying in batches.
- Leftover chimichangas can be reheated in an oven to maintain crispiness.
- Using fresh tortillas will yield the best results, but slightly stale tortillas can also hold the filling better when frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: beef chimichangas, crispy chimichangas, Mexican beef recipe, fried chimichangas, easy chimichangas, Mexican main dish
