Crispy Beef & Cheesy Chimichangas
Delicious and satisfying chimichangas filled with seasoned beef and oozy cheese, all wrapped in a crispy tortilla.
Ingredients
Filling Ingredients
- 1 lb ground beef Make sure to drain excess grease after cooking.
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup salsa or diced tomatoes
- 1 cup shredded cheddar cheese or Mexican blend Can be substituted with other cheese.
Wrapping Ingredients
- 6 large flour tortillas Warm them for easier rolling.
- 2 tablespoons oil for brushing or frying Adds crispiness.
Optional Garnishes
- Fresh cilantro For garnish.
- Sour cream For serving.
- Salsa For serving.
- Diced tomatoes For serving.
- Guacamole For serving.
Instructions
Preparation
- In a large skillet over medium heat, cook the ground beef and onion until browned, about 5-7 minutes. Drain any excess grease.
- Add the minced garlic, ground cumin, chili powder, paprika, salt, and black pepper to the skillet. Cook for another 1-2 minutes.
- Stir in the salsa (or diced tomatoes) and cook until the mixture is thickened. Remove from heat and let it cool slightly.
- Warm the tortillas for about 10-15 seconds in the microwave to make them pliable.
- Place about 1/4 cup of the beef mixture in the center of each tortilla. Sprinkle with shredded cheese.
- Fold in the sides of the tortilla, then roll it tightly to form a burrito shape.
Cooking
- Heat 2 tablespoons of oil in a skillet over medium heat. Place the chimichangas seam-side down and cook for 2-3 minutes per side until they are golden and crispy.
- Garnish with fresh cilantro, and serve with sour cream, salsa, or guacamole.
Notes
If you have any leftovers, let the chimichangas cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for the best texture. Customize your filling with beans, corn, or different types of cheese.