Description
Crispy Beef Chimichangas are a mouthwatering Mexican dish featuring seasoned ground beef, refried beans, and cheese, all wrapped in a flour tortilla and fried until golden. Topped with fresh lettuce, tomatoes, and sour cream, they offer a satisfying meal perfect for any occasion.
Ingredients
Scale
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup refried beans
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 4 large flour tortillas
- Vegetable oil, for frying
Instructions
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
- Once the beef is browned, drain any excess fat from the skillet.
- Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
- Stir in the ground cumin, chili powder, paprika, salt, and pepper. Cook for an additional 2 minutes to allow the spices to bloom and infuse the meat with flavor.
- Remove the skillet from heat and let the mixture cool slightly.
- Lay a flour tortilla flat on a clean surface. Spoon about 1/4 of the beef mixture onto the center of the tortilla.
- Spread a couple of tablespoons of refried beans over the beef mixture, followed by a generous sprinkle of shredded cheddar cheese.
- To fold the chimichanga, first, fold the sides of the tortilla inward over the filling. Then, starting from the bottom, roll the tortilla tightly to enclose the filling completely.
- Repeat this process with the remaining tortillas and filling.
- In a large, deep skillet or a 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, making sure not to overcrowd the pan. Fry them in batches if necessary.
- Fry the chimichangas for about 3-4 minutes on each side, or until they are golden brown and crispy. Use tongs to turn them gently to ensure even cooking.
- Once they are golden brown, remove the chimichangas from the oil and place them on a plate lined with paper towels to drain any excess oil.
- While the chimichangas are still warm, prepare your toppings. In a small bowl, mix the diced tomatoes, shredded lettuce, and chopped cilantro together.
- To serve, place a chimichanga on a plate and top it with a generous dollop of sour cream. Add a handful of the tomato and lettuce mixture on top for a fresh crunch.
- For an extra touch, you can drizzle some hot sauce or salsa over the top if you like a bit of heat.
- Enjoy your crispy beef chimichangas while they are hot!
Notes
- Make sure to seal the chimichangas well to prevent any filling from leaking out during frying.
- If you prefer a healthier option, you can bake the chimichangas instead of frying them. Preheat your oven to 375°F (190°C), place the assembled chimichangas on a baking sheet, brush with a little oil, and bake for about 20-25 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes