Crispy Beef Cheese Chimichangas
Deliciously crunchy chimichangas filled with seasoned beef and melted cheese, perfect for family dinners or gatherings.
Ingredients
For the filling
- 450 g lean ground beef Use lean ground beef for a healthier option.
- 120 g sharp cheddar cheese, shredded Adjust the amount of cheese to suit your taste.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper To taste
For frying
- Vegetable oil For frying, ensure the oil is hot enough.
For assembly
- 6 large flour tortillas Use large tortillas to hold the filling.
Instructions
Preparation
- Heat vegetable oil in a large skillet over medium heat. Add the diced onions and sauté until they are golden brown.
- Add the minced garlic and ground beef to the skillet. Cook until the beef is browned, breaking it up with a spoon as it cooks.
- Stir in the cumin, chili powder, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
- Remove the skillet from heat and fold in the shredded cheddar cheese, allowing it to melt into the beef mixture.
Assembly
- Place a generous spoonful of the beef and cheese mixture on each tortilla. Roll tightly, folding in the sides to encase the filling.
Cooking
- Fry the chimichangas seam-side down in the hot oil until they are golden and crispy, about 3-4 minutes on each side.
- Drain the chimichangas on paper towels and serve hot.
Notes
Serve hot with fresh salsa, guacamole, or a dollop of sour cream. You can also add toppings like chopped cilantro or diced jalapeños for an extra kick. To store, keep in an airtight container in the refrigerator for up to 3 days.