Description
Enjoy crispy, cheesy chimichangas filled with seasoned ground beef and melted cheeses, perfectly fried to golden perfection. Serve with sour cream, guacamole, and salsa for a delightful treat!
Ingredients
Scale
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 4 large flour tortillas
- Vegetable oil for frying
- Sour cream, for serving
- Guacamole, for serving
- Salsa, for serving
Instructions
- In a large skillet, heat a tablespoon of vegetable oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
- Next, add the ground beef to the skillet. Use a spatula to break it up into smaller pieces as it cooks. Cook until the beef is browned and no longer pink, about 5-7 minutes.
- Once the beef is cooked, drain any excess fat from the skillet.
- Season the beef mixture with cumin, chili powder, paprika, salt, and pepper. Stir well to combine and let it cook for another 2-3 minutes.
- Remove from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and well incorporated.
- Lay a large flour tortilla on a clean surface. Spoon about 1/4 of the beef and cheese mixture into the center of the tortilla.
- Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top, tucking in the sides as you go.
- Repeat with the remaining tortillas and filling.
- In a large skillet or heavy-bottomed pot, pour enough vegetable oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Carefully place the chimichangas seam-side down into the hot oil, frying in batches if necessary.
- Fry for about 3-4 minutes on each side, or until golden brown and crispy. Use tongs to turn them halfway through.
- Remove from oil and place on a plate lined with paper towels to drain excess oil.
- Place the chimichangas on a serving platter. Cut in half diagonally for presentation, or serve whole.
- Serve with sour cream, guacamole, and salsa for dipping.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- Feel free to customize the filling with additional ingredients like beans or vegetables.
- Leftover chimichangas can be stored in the refrigerator and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes