Description
Delicious beef and cheese chimichangas featuring seasoned ground beef and melted cheddar cheese, wrapped in crispy flour tortillas. These chimichangas can be baked for a healthier twist or pan-fried for a classic crispy texture, offering a flavorful Mexican-American main course perfect for any meal.
Ingredients
Scale
Beef Filling
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato sauce
- 1/4 cup beef broth
- 1 1/2 cups shredded cheddar cheese
For Assembly
- 6 large flour tortillas
- Vegetable oil for brushing or frying
Instructions
- Cook the Beef: In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat, then add the diced onion and minced garlic. Cook for 2 to 3 minutes until softened.
- Season the Mixture: Stir in ground cumin, chili powder, paprika, salt, and black pepper into the beef mixture. Add tomato sauce and beef broth, then simmer for 5 minutes until the sauce has slightly thickened.
- Add Cheese and Cool: Remove the skillet from heat and let the beef mixture cool slightly. Stir in the shredded cheddar cheese until well combined.
- Prepare Tortillas: Warm the flour tortillas slightly to make them pliable and easier to roll.
- Assemble Chimichangas: Spoon the beef and cheese mixture into the center of each tortilla. Fold in the sides and roll tightly like a burrito, securing the filling inside.
- Bake Option: Preheat the oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush each with vegetable oil to promote crispiness. Bake for 20 to 25 minutes until golden and crispy on the outside.
- Pan-Fry Option: Heat a thin layer of vegetable oil in a skillet over medium heat. Cook each chimichanga seam-side down first, then turn to brown all sides evenly until crisp and golden brown.
Notes
- Top with sour cream, guacamole, or salsa for added flavor and freshness.
- You can substitute ground turkey or shredded chicken for the beef if preferred.
- Chimichangas can be prepared ahead and frozen before baking or frying; cook from frozen as usual.
