Description
These Beef and Cheese Chimichangas are crispy, golden-fried tortillas filled with a savory mixture of seasoned ground beef, onions, garlic, green chilies, and melted cheddar cheese. Perfect as a satisfying meal or party snack, they combine bold Tex-Mex flavors with a crunchy exterior and gooey, cheesy interior.
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)
For Assembly and Frying
- 6-8 large flour tortillas
- Vegetable oil (for frying)
Instructions
- Cook the 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 from the skillet to reduce greasiness.
- Add garlic and seasoning: Stir in the minced garlic and taco seasoning mix. Pour in the water and add the diced green chilies if using. Allow the mixture to simmer gently for 3-4 minutes until fully combined and heated through.
- Mix in cheese: Remove the skillet from heat and stir the shredded cheddar cheese into the beef mixture until it melts and incorporates evenly, creating a creamy filling.
- Fill the tortillas: Lay a tortilla flat on a clean surface and spoon about 1/3 cup of the beef and cheese mixture into the center of each tortilla, ensuring an even distribution for each chimichanga.
- Roll the chimichangas: Fold in the sides of the tortilla, then roll it tightly into a burrito shape to securely encase the filling, preventing leaks during frying.
- Heat oil: Pour vegetable oil into a large skillet to a depth of about 1/2 inch and heat it over medium heat until hot and shimmering but not smoking.
- Fry the chimichangas: Carefully place each chimichanga seam-side down into the hot oil. Fry for 2-3 minutes on each side or until the tortillas turn golden brown and crispy.
- Drain excess oil: Remove the chimichangas from the oil and place them on a paper towel-lined plate to absorb any excess oil, ensuring they stay crispy without being greasy.
- Serve warm: Serve the chimichangas hot with your favorite toppings such as salsa, sour cream, guacamole, or chopped cilantro for added flavor.
Notes
- You can substitute taco seasoning with a homemade blend of chili powder, cumin, paprika, garlic powder, onion powder, and salt for a more personalized flavor.
- Diced green chilies add a mild heat but can be omitted if you prefer a milder filling.
- Ensure the oil is sufficiently hot before frying to get a crispy texture and prevent excessive oil absorption.
- For a lighter option, you can bake the chimichangas at 400°F (200°C) for about 20 minutes until crispy, flipping halfway through.
- Serve with fresh toppings like shredded lettuce, diced tomatoes, or a squeeze of lime for extra brightness.
