Description
Mexican-inspired beef and cheese chimichangas deliver crispy, golden perfection with rich filling and melted cheese. Hungry diners will savor these deep-fried delights packed with spicy, hearty flavors.
Ingredients
Scale
- 1 lb (454 g) ground beef
- 2 cups shredded cheese
- 1 can refried pinto beans
- 6 large flour tortillas
- 2 cups (473 ml) vegetable oil (for frying chimichangas)
- 1 tbsp (15 ml) chili powder
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) black pepper
- ½ tbsp (7.5 ml) seasoned salt
- ½ tbsp (7.5 ml) ground cumin
- ½ tsp (2.5 ml) dried oregano
- 1 cup (237 ml) water (for cooking and seasoning beef)
- Sour cream
- Shredded lettuce
- Fresh salsa
- Chopped tomatoes
Instructions
- Meat Preparation: Brown ground beef in a skillet over medium heat until fully cooked, then drain excess fat completely.
- Seasoning Blend: Return beef to skillet, mix in seasonings and water, simmering until liquid reduces and creates a robust, well-integrated meat filling.
- Tortilla Assembly: Spread refried beans across half of each tortilla, leaving a small margin around the edges for secure wrapping.
- Filling Configuration: Layer seasoned beef evenly over beans, then generously distribute shredded cheese to create a molten binding element.
- Rolling Technique: Fold tortilla sides inward, then roll tightly from the bottom to create a compact package that seals in the filling.
- Frying Process: Heat vegetable oil in a skillet to an optimal temperature, carefully place chimichangas seam-side down, and fry until each side turns a rich golden-brown and develops a crisp exterior (about 2-3 minutes per side).
- Finishing Touch: Transfer chimichangas to paper towels to absorb excess oil, then plate immediately with optional garnishes like sour cream, fresh cilantro, or zesty salsa.
Notes
- Control Oil Temperature: Maintain a steady 350-375°F for perfect golden-brown crispiness without burning the tortilla or leaving it undercooked.
- Seal Edges Tightly: Press tortilla edges firmly to prevent filling from leaking during frying, ensuring a clean and intact chimichanga.
- Drain Excess Grease: Use paper towels immediately after frying to remove surplus oil, keeping the exterior crisp and preventing sogginess.
- Choose Tortilla Wisely: Select fresh, soft flour tortillas that are pliable and won’t crack when folding, guaranteeing a smooth rolling process.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 500
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg