Description
Crispy, golden chimichangas filled with seasoned ground beef and a rich blend of melted cheeses. Fried to perfection and topped with fresh garnishes, they’re a satisfying, restaurant-style meal made at home.
Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 1/4 cup tomato sauce or salsa
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon cream cheese
- 6 large flour tortillas
- Vegetable oil, for frying
- Sour cream, for serving
- Pico de gallo or salsa, for serving
- Chopped cilantro, for garnish
- Diced tomatoes, for garnish
- Shredded lettuce, for garnish
Instructions
- Brown ground beef in a skillet over medium heat for 6–8 minutes. Drain excess grease.
- Add onion and cook until softened. Stir in garlic and cook briefly.
- Add spices, salt, and pepper. Stir to coat evenly.
- Mix in tomato sauce and simmer until slightly thickened. Remove from heat.
- Stir in cheddar, Monterey Jack, and cream cheese until melted and combined.
- Warm tortillas, fill each with beef mixture, and roll tightly.
- Heat oil to 350°F and fry chimichangas seam-side down first, 2–3 minutes per side until golden brown.
- Drain on paper towels and serve with desired toppings.
Notes
- Ensure oil is at proper temperature to prevent soggy chimichangas.
- Do not overfill tortillas to avoid tearing.
- Let filling cool slightly before assembling for easier rolling.
- For baking, brush lightly with oil for a crisp finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican-inspired