Description
Mexican beef and cheese chimichangas combine crispy tortillas with savory ground beef and melted cheese. Spicy fillings and golden-brown exteriors make this dish a crowd-pleasing favorite that you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) ground beef
- 6 large flour tortillas
- 1 cup (240 milliliters) shredded cheddar cheese
- 1 cup (240 milliliters) shredded Monterey Jack cheese
Vegetable Base:
- 1 small onion, chopped
- 2 cloves garlic, minced
Spices and Seasonings:
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt, to taste
- Pepper, to taste
- 1/2 cup (120 milliliters) salsa
Cooking Ingredient:
- Vegetable oil, for frying
Instructions
- Brown ground beef in a skillet over medium heat, eliminating excess fat.
- Incorporate diced onions and minced garlic, sautéing until translucent and fragrant.
- Season the meat mixture with chili powder, cumin, paprika, salt, and pepper, ensuring even distribution of spices.
- Pour salsa into the skillet, simmering for 2 minutes to meld flavors and create a cohesive filling.
- Allow the beef mixture to cool slightly, then fold in shredded cheddar and Monterey Jack cheeses until well combined.
- Position a portion of the prepared filling at the center of each tortilla, carefully folding sides inward to create a tight, secure pocket.
- Heat vegetable oil in a deep pan to 350°F, preparing for frying.
- Carefully submerge each chimichanga into the hot oil, frying until achieving a crisp, golden-brown exterior, approximately 2-3 minutes per side.
- Transfer fried chimichangas to a paper towel-lined plate to absorb excess oil and drain.
- Serve immediately, accompanied by fresh salsa, cool sour cream, or creamy guacamole for dipping.
Notes
- Adjust spice levels by modifying chili powder and cumin for personal heat preference.
- Choose lean ground beef to reduce excess grease and create a healthier version of the dish.
- Experiment with alternative cheese blends like pepper jack or queso fresco for unique flavor profiles.
- Bake chimichangas instead of frying for a lighter, less oily meal by brushing with olive oil and cooking at 400°F for 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg