Description
This chimichanga recipe features a savory filling of seasoned ground beef, refried beans, and cheese, all wrapped in a crispy tortilla. You can fry or bake them for a healthier option. Customize the filling with your favorite ingredients for a delicious meal or party dish!
Ingredients
Scale
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- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup refried beans
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 4 large flour tortillas
- Vegetable oil, for frying
- Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes, shredded lettuce
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Instructions
- In a large skillet over medium heat, add the ground beef. Cook it until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes.
- Once the beef is browned, drain any excess fat from the skillet. I usually tilt the pan and use a spoon to remove the grease, but be careful not to lose any of that delicious beef!
- Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Stir in the ground cumin, chili powder, paprika, salt, and black pepper. Cook for another minute to let the spices bloom and infuse the beef with flavor.
- Remove the skillet from heat and let the mixture cool slightly. This will make it easier to handle when we start assembling the chimichangas.
- Take a large flour tortilla and lay it flat on a clean surface. Spoon about 1/4 of the beef mixture in the center of the tortilla.
- Spread a couple of tablespoons of refried beans over the beef mixture, followed by a sprinkle of shredded cheddar cheese and a spoonful of salsa.
- To fold the chimichanga, start by folding the sides of the tortilla inwards over the filling. Then, roll the tortilla from the bottom up, tucking in the filling as you go. Make sure to roll it tightly to prevent any filling from escaping during frying.
- Repeat this process with the remaining tortillas and filling. You should have four deliciously stuffed chimichangas ready to fry!
- In a large, deep skillet or a heavy-bottomed pot, pour enough vegetable oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of tortilla in; if it sizzles, you’re good to go!
- Carefully place one chimichanga seam-side down into the hot oil. Fry for about 3-4 minutes, or until golden brown and crispy. Use tongs to gently turn the chimichanga halfway through cooking to ensure even browning.
- Once golden brown, remove the chimichanga from the oil and place it on a plate lined with paper towels to drain any excess oil. Repeat this process with the remaining chimichangas, frying them in batches if necessary to avoid overcrowding the pan.
Notes
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- For a healthier option, you can bake the chimichangas instead of frying them. Brush them lightly with oil and bake at 400°F (200°C) for about 20-25 minutes, or until golden brown.
- Feel free to customize the filling with your favorite ingredients, such as black beans, corn, or different types of cheese.
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- Prep Time: 20 minutes
- Cook Time: 20 minutes