Description
This recipe for Crispy Beef Chimichangas delivers a delicious and satisfying Mexican-inspired meal featuring seasoned ground beef, refried beans, cheddar cheese, and salsa wrapped in large flour tortillas. The chimichangas are deep-fried until perfectly golden and crispy, making them an irresistible treat for lunch or dinner, served with optional toppings like sour cream, guacamole, and fresh vegetables.
Ingredients
Scale
Filling
- 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
Assembly
- 1 cup refried beans
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 4 large flour tortillas
Frying
- Vegetable oil, for frying
Optional Toppings
- Sour cream
- Guacamole
- Chopped cilantro
- Diced tomatoes
- Shredded lettuce
Instructions
- Cook the ground beef: In a large skillet over medium heat, add the ground beef. Cook it until browned, breaking it apart with a spatula as it cooks, about 5-7 minutes.
- Drain excess fat: Once the beef is browned, drain any excess fat from the skillet by tilting and spooning it out carefully without losing the beef.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the skillet and sauté for 3-4 minutes until the onion becomes translucent and fragrant.
- Add spices: Stir in ground cumin, chili powder, paprika, salt, and black pepper. Cook for another minute to bloom the spices and infuse flavor into the beef.
- Cool the filling: Remove the skillet from heat and let the beef mixture cool slightly for easier handling during assembly.
- Assemble chimichangas: Lay one flour tortilla flat, spoon about one-quarter of the beef mixture into the center, spread a couple of tablespoons of refried beans over it, sprinkle shredded cheddar cheese, and add a spoonful of salsa.
- Fold the chimichanga: Fold the sides of the tortilla inward over the filling, then roll from the bottom up tightly to enclose the filling completely.
- Repeat assembly: Repeat the process with remaining tortillas and filling to make four chimichangas.
- Heat oil: Pour vegetable oil into a large, deep skillet or heavy-bottomed pot to a depth of about 1 inch. Heat the oil over medium-high heat to 350°F (175°C). Test readiness by dropping a small piece of tortilla in to see if it sizzles.
- Fry chimichangas: Carefully place one chimichanga seam-side down into the hot oil. Fry for 3-4 minutes until golden brown and crispy, turning gently halfway through for even browning.
- Drain excess oil: Remove the chimichanga from oil and place on paper towels to drain. Repeat frying with the remaining chimichangas in batches if needed.
Notes
- Make sure to roll the chimichangas tightly to prevent filling leakage during frying.
- Use a thermometer to monitor oil temperature for the best crispy texture.
- Drain excess fat from the beef to keep the filling flavorful but not greasy.
- Customize toppings according to your preferences for added freshness and creaminess.
- Frying in batches prevents overcrowding and ensures even cooking.
