Description
These Beef and Cheese Chimichangas are crispy, golden-fried tortillas filled with a savory mixture of seasoned ground beef, onions, green chilies, and melted cheddar cheese. Perfect for a satisfying meal, they combine easy stovetop cooking with rich Tex-Mex flavors, making them ideal for lunch or dinner.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning mix (or homemade seasoning)
- 1/4 cup water
- 1 can (4 oz) diced green chilies (optional)
- 1 cup shredded cheddar cheese (or Mexican blend)
Assembly
- 6-8 large flour tortillas
Frying
- Vegetable oil (for frying)
Instructions
- Cook Beef and Onions: In a large skillet over medium heat, cook the ground beef and chopped onions until the beef is browned and the onions are softened, about 5-7 minutes. Drain any excess fat to reduce grease.
- Add Seasoning and Chilies: Stir in the minced garlic and taco seasoning. Add water and diced green chilies, if using. Let the mixture simmer for 3-4 minutes until flavors meld and it is heated through.
- Melt Cheese into Mixture: Remove skillet from heat and stir in the shredded cheddar cheese until it melts evenly into the beef mixture, creating a creamy filling.
- Fill Tortillas: Lay a large flour tortilla flat on a clean surface and spoon about 1/3 cup of the beef and cheese mixture into the center of it.
- Roll Chimichangas: Fold in the sides of the tortilla, then roll it tightly into a burrito shape to enclose the filling securely.
- Heat Oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium heat until hot but not smoking.
- Fry Chimichangas: Carefully place the rolled chimichangas seam-side down in the hot oil. Fry each side for 2-3 minutes until they turn golden brown and crispy, turning gently to avoid oil splashes.
- Drain and Serve: Remove the chimichangas from oil and drain on paper towels to remove excess oil. Serve warm with your favorite toppings like salsa, sour cream, or guacamole.
Notes
- For a milder flavor, omit the green chilies.
- Use a splatter guard to prevent oil splashes when frying.
- Make sure oil is hot enough before frying to avoid greasy chimichangas.
- Substitute ground turkey or chicken for a leaner option.
- Leftover chimichangas reheat well in an oven or air fryer for crispiness.
