Description
Crispy and flavorful cheesy beef chimichangas that are perfect for a satisfying dinner.
Ingredients
- 1 lb ground beef (80/20 for flavor)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup tomato sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 large flour tortillas (burrito-sized)
- Vegetable oil (for deep frying)
- Shredded lettuce, diced tomatoes, sour cream, guacamole, salsa or pico de gallo for serving
Instructions
- Heat a large skillet over medium heat and cook the ground beef until browned.
- Add the chopped onions and minced garlic, stirring for about five minutes until softened.
- Mix in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute to release their flavors.
- Pour in the tomato sauce and allow the mixture to simmer for about five minutes, thickening the sauce.
- Remove from heat and stir in the shredded cheddar and Monterey Jack cheese until melted.
- Warm the flour tortillas in a microwave for 10-15 seconds to make them flexible for rolling.
- Place 1/3 cup of the beef mixture in the center of each tortilla.
- Fold in the sides, then roll tightly to ensure the filling is well enclosed.
- Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C).
- Fry the chimichangas seam-side down for 3-4 minutes on each side, until golden brown and crispy.
- Remove with tongs and drain on paper towels.
Notes
For added flavor, experiment with additional toppings and fillings such as black beans or corn.
