Crispy Beef & Cheesy Chimichangas

Crispy Beef & Cheesy Chimichangas

Ingredients

For the Beef Filling:

• 1 lb (450g) ground beef (or shredded cooked beef)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp chili powder

• 1/2 tsp smoked paprika (optional)

• 1/2 tsp dried oregano

• Salt and pepper, to taste

• 1/2 cup canned diced tomatoes (optional)

• 1/4 cup beef broth or water (optional)

• 1 tbsp vegetable oil or olive oil

For the Chimichangas:

• 6 large flour tortillas (10-inch size works best)

• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)

• Oil, for deep frying (vegetable, canola, or peanut oil)

Optional Toppings & Sides:

• Sour cream

• Guacamole or sliced avocado

• Salsa or pico de gallo

• Chopped cilantro

• Lime wedges

• Shredded lettuce or cabbage

Instructions

1. Prepare the Beef Filling:

1. Heat 1 tablespoon of oil in a large skillet over medium heat.

2. Add chopped onion and cook until softened, about 3-4 minutes.

3. Add minced garlic and cook for another 30 seconds until fragrant.

4. Add the ground beef, breaking it up with a spatula. Cook until browned, about 6-8 minutes.

5. Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper.

6. If using, add diced tomatoes and beef broth. Let it simmer for 5-7 minutes until mixture thickens slightly.

7. Remove from heat and set aside.

2. Assemble the Chimichangas:

1. Lay one flour tortilla flat on a clean surface.

2. Spoon about 1/3 cup of the beef filling onto the center of the tortilla.

3. Sprinkle about 1/4 cup of shredded cheese over the beef.

4. Fold the sides of the tortilla inward, then roll it tightly from one end to the other, making a burrito shape.

5. Secure the edges by tucking them in tightly to prevent filling from leaking out during frying.

6. Repeat with remaining tortillas.

3. Fry the Chimichangas:

1. Heat oil in a deep fryer or large, deep skillet to 350°F (175°C). There should be enough oil to fully submerge the chimichangas.

2. Carefully lower one chimichanga into the hot oil, seam side down. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.

3. Remove with tongs and drain on paper towels.

4. Repeat with remaining chimichangas.

4. Serve:

• Serve your crispy chimichangas hot with your favorite toppings: sour cream, guacamole, salsa, chopped cilantro, and lime wedges.

• You can also add a side of rice and beans for a complete meal.

Tips

• If you prefer baking over frying, brush chimichangas with oil and bake at 425°F (220°C) for 15-20 minutes or until crispy.

• Use warm tortillas for easier rolling.

• Leftover beef filling can be refrigerated for up to 3 days or frozen for 2 months.

Would you like me to help with a side dish or maybe a homemade salsa to go with this?