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Beef and Cheese Chimichangas

Delightful chimichangas filled with seasoned beef, gooey cheese, and crispy tortillas, perfect for dinner or gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 pound ground beef Rich and flavorful, providing the meatiness that defines the dish.
  • 1 cup shredded cheddar cheese Melty and gooey, adding a creamy richness to every bite.
  • 1 cup refried beans Creamy and hearty, they enhance the chimichangas' substance and flavor.
  • 1 small onion, diced Sweet and aromatic, infusing the filling with depth.
  • 2 cloves garlic, minced Bold and aromatic, giving the dish a savory punch.
  • 1 teaspoon chili powder Adding a touch of warmth and a hint of spice.
  • 1/2 teaspoon cumin Earthy and fragrant, enhancing the overall flavor profile.
  • 1/2 teaspoon salt Bringing all the flavors to life.
  • 1/4 teaspoon black pepper A mild heat to complement the spice blend.
For Assembly
  • 4 large flour tortillas Soft and pliable, perfectly enveloping the filling.
  • Oil for frying To achieve that irresistible golden-brown exterior.
For Serving
  • Sour cream Adding a refreshing contrast when drizzled or dipped.
  • Salsa Adding a refreshing contrast when drizzled or dipped.

Method
 

Cooking the Beef
  1. In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spatula as it cooks. Drain any excess fat.
Sautéing Aromatics
  1. Add the diced onion and minced garlic to the skillet, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
Mixing the Filling
  1. Stir in the refried beans, chili powder, cumin, salt, and black pepper. Cook, stirring occasionally until heated through. Remove from heat and mix in the shredded cheddar cheese, stirring until melted.
Preparing Tortillas
  1. Lay a flour tortilla flat on a clean surface. Spoon about 1/4 of the beef mixture in the center.
Rolling Chimichangas
  1. Fold the sides of the tortilla inward, then roll it up tightly from the bottom to enclose the filling. Repeat this process for remaining tortillas and filling.
Frying Chimichangas
  1. In a deep skillet, heat oil over medium-high heat. Carefully place chimichangas seam side down in the hot oil. Fry for 3-4 minutes per side or until golden brown.
Serving
  1. Remove chimichangas from oil and drain on paper towels. Serve warm with sour cream and salsa.

Notes

To elevate your chimichangas, consider adding chopped bell peppers or jalapeños for an extra kick. If looking for a healthier alternative, try baking them in the oven instead of frying by brushing them lightly with oil and baking at 400°F (200°C) for about 25-30 minutes. Leftover fillings can be utilized as a topping for nachos or in a breakfast scramble.