Cheesy Beef Chimichangas
Deliciously crispy chimichangas filled with seasoned ground beef and melted cheese, perfect for family dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Deep Frying
- Cuisine: Mexican-American
- Diet: None
Ingredients
Scale
- 1 lb ground beef (80/20)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup tomato sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 large flour tortillas
- Vegetable oil for deep frying
- Toppings: shredded lettuce, diced tomatoes, sour cream, guacamole, salsa or pico de gallo
Instructions
- Brown the ground beef in a large skillet over medium heat for 6-8 minutes until nicely caramelized.
- Add chopped onions and minced garlic; cook for about 5 minutes until onions are translucent.
- Mix in the cumin, chili powder, smoked paprika, salt, and pepper, cooking for another minute.
- Pour in the tomato sauce and simmer for about 5 minutes until thickened.
- Remove from heat and fold in the cheddar and Monterey Jack cheeses until melted.
- Warm the flour tortillas in the microwave for 10-15 seconds.
- Assemble by placing about 1/3 cup of the beef mixture in each tortilla, folding the sides and rolling tightly.
- Heat vegetable oil in a deep skillet to 350°F (175°C) and fry the chimichangas seam-side down for 3-4 minutes per side until golden brown.
- Drain on paper towels before serving.
Notes
Ensure oil is hot enough before frying to avoid greasy chimichangas. Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
