Description
Sizzling Mexican magic happens when our beef and cheese chimichanga brings crispy, golden perfection to your plate. Deep-fried tortillas packed with seasoned beef and melted cheese create a mouthwatering fiesta you’ll crave again and again.
Ingredients
Scale
Beef and Meat:
- 1 pound ground beef
Beans and Vegetables:
- 1 can (16 ounces / 454 grams) refried beans
- 1/2 cup finely chopped onion
- 1 can (4 ounces / 113 grams) chopped green chilies
- 1 can (4 ounces / 113 grams) chopped jalapeno peppers
- 1 teaspoon minced garlic
Seasonings and Sauce:
- 3 cans (8 ounces / 227 grams each) tomato sauce
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
Additional Ingredients:
- 12 flour tortillas (10 inches)
- Oil for deep-fat frying
- 1–1/2 cups shredded cheddar cheese
Instructions
- Brown ground beef in a skillet over medium heat until fully cooked, carefully draining excess fat.
- Incorporate black beans, diced onions, tomato sauce, chili powder, minced garlic, and ground cumin into the meat mixture, stirring until well combined.
- Position beef mixture slightly off-center on each tortilla, creating a strategic filling placement.
- Fold tortilla edges inward, first covering the filling, then sealing sides and rolling into a compact bundle, securing with toothpicks to prevent unraveling.
- Prepare sauce by simmering green chilies, peppers, and remaining tomato sauce in a saucepan until heated through.
- Heat oil in an electric skillet or deep fryer to 375°F, ensuring precise temperature for optimal frying.
- Carefully submerge chimichangas in hot oil, frying each side for 1.5-2 minutes until achieving a golden-brown, crispy exterior.
- Transfer fried chimichangas to paper towels, allowing excess oil to drain.
- Sprinkle generously with shredded cheese while still hot.
- Serve immediately with prepared sauce, creating a delightful Tex-Mex dining experience.
Notes
- Ensure ground beef is thoroughly cooked and drained to prevent excess grease in the chimichanga.
- Use fresh tortillas at room temperature for easier folding and better sealing to avoid filling leakage during frying.
- Secure chimichangas tightly with toothpicks to prevent unraveling in hot oil and maintain a crispy, compact shape.
- Consider baking as a healthier alternative: brush with olive oil and bake at 425°F for 20-25 minutes until golden brown, reducing total fat content.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg