Description
Crispy, golden-brown chimichangas filled with savory seasoned beef and melted cheese, making for a satisfying meal or snack.
Ingredients
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
1/4 cup water
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
8 flour tortillas
Vegetable oil for frying
Sour cream, for serving (optional)
Salsa, for serving (optional)
Fresh cilantro, chopped (optional)
Instructions
- In a large skillet, cook the ground beef over medium heat, breaking it apart as it cooks.
- Add the chopped onion and garlic to the skillet. Cook for about 3-4 minutes until the onion is soft and translucent.
- Stir in the taco seasoning and water, cooking for another 5-7 minutes until well combined and heated through. Remove the skillet from the heat.
- Lay the flour tortillas flat and divide the beef mixture evenly, placing it in the center of each tortilla. Top with shredded cheddar and mozzarella cheese.
- Fold in the sides of each tortilla, then roll them up tightly to form burrito shapes.
- Heat vegetable oil in a deep pan or skillet over medium-high heat to about 350°F (175°C). Fry the chimichangas, seam side down, for 3-4 minutes per side until golden and crispy.
- Remove the chimichangas from the oil and drain on paper towels.
- Serve hot with sour cream, salsa, and fresh cilantro, if desired.
Notes
For variations, try using shredded chicken, ground turkey, or black beans as a filling alternative.
If you want more spice, add diced jalapeños or chili flakes to the beef mixture.
Experiment with different cheeses like pepper jack or sharp cheddar for varied flavor.
To store leftovers, refrigerate in an airtight container for up to 2-3 days.
For a lighter option, bake the chimichangas at 400°F for 20-25 minutes instead of frying.
Freezing cooked chimichangas is an option for later meals. Reheat in the oven at 350°F for about 20 minutes.
Warm corn tortillas briefly before assembling to prevent breaking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg
