Description
Crispy Beef Chimichangas are a classic Mexican delight featuring seasoned ground beef, cheeses, and refried beans wrapped in flour tortillas and fried to golden perfection. Served with sour cream, guacamole, and salsa, this recipe delivers a flavorful and satisfying meal perfect for any occasion.
Ingredients
Scale
Filling Ingredients
- 1 tablespoon vegetable oil (plus more for frying)
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning mix
- 1/3 cup water
- 1/2 cup refried beans
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Assembly Ingredients
- 6 large flour tortillas (burrito size)
- Sour cream, for serving
- Guacamole, for serving
- Salsa, for serving
Instructions
- Cook the Ground Beef: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks to ensure even cooking. Drain any excess grease from the pan.
- Sauté Aromatics: Stir in the finely chopped onion and minced garlic. Sauté for 2–3 minutes until the onion is softened and translucent, adding flavor to the beef mixture.
- Season the Mixture: Add the taco seasoning mix and 1/3 cup water. Stir well and simmer for about 5 minutes until the mixture thickens and the flavors meld together. Remove from heat and allow to cool slightly.
- Add Beans and Cheese: Incorporate the refried beans and both shredded cheeses into the beef mixture. Stir thoroughly to combine the creamy and cheesy texture evenly.
- Assemble the Chimichangas: Lay each flour tortilla flat and spoon approximately 1/2 cup of the beef mixture into the center. Fold the sides in and roll tightly from one end to form a burrito shape. Secure with toothpicks if needed to keep them intact during frying.
- Fry the Chimichangas: Heat about 1/2 inch of vegetable oil in a deep skillet over medium-high heat. When the oil is hot, carefully add 2–3 chimichangas at a time seam-side down. Fry each side for 2–3 minutes until golden brown and crispy. Remove from oil and drain on paper towels to remove excess oil.
- Serve: Serve the chimichangas hot with sour cream, guacamole, and salsa on the side or drizzled on top for a delicious, satisfying meal.
Notes
- For a healthier alternative, brush chimichangas with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Substitute ground turkey or shredded chicken for the beef for varied flavors or dietary preferences.
- Use toothpicks to secure the chimichangas while frying to prevent them from unraveling.
- Ensure oil is hot enough before frying to achieve a crispy texture without absorbing excess oil.
