Description
These Beef and Cheese Chimichangas are crispy, deep-fried flour tortillas stuffed with a savory blend of ground beef, refried beans, and flavorful spices. Topped with a spicy tomato and pepper sauce and melted shredded cheese, this classic Mexican-inspired dish makes for a satisfying meal perfect for family dinners or gatherings.
Ingredients
Scale
Filling
- 1 ½ lbs. ground beef
- 1 can refried beans
- ½ medium onion, chopped
- 2 tsp. minced garlic
- 2 tsp. chili powder
- 1 tsp. cumin
- ½ tsp. oregano
- Salt and pepper to taste
Assembly
- 10 10-inch flour tortillas
- Oil for frying (enough for about 1 inch deep in skillet)
Sauce and Garnish
- 24 oz. tomato sauce
- 4 oz. diced green chilis (canned)
- 4 oz. chopped jalapenos (canned)
- 1 ½ cups shredded taco blend cheese
Instructions
- Cook the ground beef: Place the ground beef in a skillet over medium-high heat on the stovetop. Brown the meat thoroughly until no pink remains, then drain any excess liquid to avoid soggy filling.
- Combine filling ingredients: Add the refried beans, chopped onion, minced garlic, ½ cup of tomato sauce, chili powder, oregano, cumin, salt, and pepper to the skillet with the browned beef. Cook over medium heat for about 5 minutes, stirring well to fully combine all flavors.
- Warm the tortillas: Heat the flour tortillas in the microwave until they are warm and pliable, making them easier to fold without cracking.
- Heat the oil: Pour about an inch of oil into a deep-sided skillet and heat it over medium-high on the stove until shimmering and hot enough for frying.
- Assemble the chimichangas: Spoon an even amount of the beef and bean filling onto the center of each tortilla. Fold one end over the filling, tuck in the sides, then roll tightly to form a closed packet. Secure each with a toothpick to prevent unwrapping while frying.
- Fry until crisp: Carefully place the rolled chimichangas into the hot oil. Fry them until golden brown and crispy on all sides, turning as needed. This will take a few minutes per batch. Keep a close eye to avoid burning.
- Drain excess oil: Remove the chimichangas from the oil and place them on a paper towel-lined tray to absorb excess grease and keep them crispy.
- Prepare the sauce: In a saucepan over medium heat, combine the remaining tomato sauce, diced green chilis, and chopped jalapenos. Warm the sauce until heated through. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Ladle the warm sauce over the fried chimichangas, then sprinkle shredded taco cheese on top. Serve immediately while hot and enjoy!
Notes
- Use caution when frying to avoid oil splatters; do not overcrowd the skillet.
- For a milder version, reduce or omit jalapenos and chili powder.
- Removing the toothpicks before eating is recommended for safety.
- Leftover chimichangas can be reheated in an oven to maintain crispiness rather than microwaving.
- Serve with sour cream, guacamole, or salsa for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
