Crispy Beef and Cheese Chimichangas (Printer-Friendly Version)
# What You'll Need:
→ For the Filling
01 -
1 ½ pounds lean ground beef
02 -
1 medium yellow onion, diced
03 -
2-3 cloves garlic, minced
04 -
1 teaspoon chili powder, or to taste
05 -
1 teaspoon cumin
06 -
½ teaspoon dried oregano
07 -
1 (15 ounce) can diced tomatoes with green chilies
08 -
1 (15 ounce) can refried beans
→ For Assembly
09 -
8 (10 inch) flour tortillas
10 -
1 ½ cups cheddar cheese, shredded
11 -
Vegetable oil for frying
→ Optional Toppings
12 -
Sour cream
13 -
Guacamole
14 -
Salsa
15 -
Shredded lettuce
16 -
Chopped tomatoes
17 -
Chopped cilantro
# Let's Cook!:
01 -
In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft. Break the meat apart with a wooden spoon as it cooks.
02 -
Add the garlic, chili powder, cumin, and oregano. Stir to combine and cook for 30 seconds until fragrant.
03 -
Stir in the diced tomatoes and cook until most of the liquid is absorbed. Then, mix in the refried beans and remove from heat.
04 -
Warm the tortillas in the microwave until pliable. Spoon about ⅓ cup of the beef and bean mixture onto the lower third of each tortilla. Top with shredded cheddar cheese. Fold the sides over the filling, roll tightly into a burrito, and secure with a toothpick.
05 -
Heat 2 inches of vegetable oil to 350°F in a deep skillet or Dutch oven. Fry the chimichangas in batches for 2-3 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate.
06 -
Serve hot with optional toppings like sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, and cilantro.
# Cook's Notes:
01 -
Use freshly grated cheddar cheese for the best melting consistency.
02 -
Maintain the oil temperature at 350°F for perfectly crispy chimichangas. Use a thermometer to monitor the heat.