Description
Crispy Beef Chimichangas are a delicious Mexican-inspired treat featuring seasoned ground beef, refried beans, cheddar cheese, and salsa wrapped in large flour tortillas and fried to golden perfection. This recipe delivers crispy, flavorful chimichangas that are perfect for a satisfying meal or party appetizer.
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
- 1 cup refried beans
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
Assembly
- 4 large flour tortillas
For Frying
- Vegetable oil, for frying
Optional Toppings
- Sour cream
- Guacamole
- Chopped cilantro
- Diced tomatoes
- Shredded lettuce
Instructions
- Brown the Beef: In a large skillet over medium heat, add the ground beef. Cook 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 carefully, preserving the beef mixture.
- Sauté Aromatics: Add finely chopped onion and minced garlic to the skillet with the beef. Sauté for 3-4 minutes until onions are 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.
- Cool Filling: Remove the skillet from heat and let the beef mixture cool slightly to make it easier for assembly.
- Assemble Chimichangas: Lay a large flour tortilla flat on a clean surface. Spoon about 1/4 of the beef mixture onto the center.
- Add Beans, Cheese, and Salsa: Spread a couple of tablespoons of refried beans over the beef, sprinkle shredded cheddar cheese on top, then add a spoonful of salsa.
- Fold and Roll: Fold the sides of the tortilla inward over the filling, then roll from the bottom up tightly, tucking the filling inside to prevent leakage during frying.
- Repeat: Repeat the assembly with remaining tortillas and filling, making four chimichangas total.
- Heat Oil: In a large deep skillet or heavy-bottomed pot, pour vegetable oil to cover the bottom about 1 inch deep. Heat over medium-high until the oil reaches 350°F (175°C) or test by dropping tortilla piece; it should sizzle.
- Fry Chimichangas: Carefully place one chimichanga seam-side down into hot oil. Fry 3-4 minutes until golden brown, turning halfway through for even crispness.
- Drain: Remove chimichanga with tongs and place on paper towels to drain excess oil. Repeat frying with remaining chimichangas in batches to avoid overcrowding.
Notes
- Make sure to roll the chimichangas tightly to prevent filling from leaking during frying.
- Maintain oil temperature for crispy, evenly fried chimichangas and avoid greasy results.
- Use a thermometer to check oil temperature or test with a small piece of tortilla before frying full chimichangas.
- Optional toppings like sour cream, guacamole, fresh cilantro, diced tomatoes, and shredded lettuce can enhance flavor and presentation.
- Drain excess fat from cooked beef to reduce greasiness without losing flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
