These chimichangas are filled with savory ground beef, beans, gooey cheese, jalapenos, and spices & seasonings. All the goodness in a crispy pan-fried tortilla packed with gooey, mouthwatering, and freakishly delicious beef mixture. Guaranteed taste better than those in the restaurants. My family’s most requested and go-to whenever we are craving something Mexican but too lazy to go out. Enjoy this easy and quick beef and cheese chimichanga in the comfort of your home.
INGREDIENTS
1 pound ground beef
1 can (16 ounces) refried beans
1/2 cup finely chopped onion
3 cans (8 ounces each) tomato sauce, divided
2 teaspoons chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
12 flour tortillas (10 inches), warmed
1 can (4 ounces) chopped green chilies
1 can (4 ounces) chopped jalapeno peppers
Oil for deep-fat frying
1-1/2 cups shredded cheddar cheese
HOW TO MAKE BEEF AND CHEESE CHIMICHANGA
Step 1: Place the beef in a large skillet. Cook over medium heat until no longer pink. When cooked, drain excess fat before stirring the beans, half a cup tomato sauce, chili powder, garlic, and cumin.
Step 2: On each tortilla, spoon about 1/3 cup of the beef mixture off-center. Folding up the edge closest to the filling and over to cover the beef mixture. Then, fold each side and roll-up. Secure using toothpicks.
Step 3: Add the chilies, peppers, and the rest of the tomato sauce in a large saucepan. Combine and heat through.
Step 4: Add oil in an electric skillet or deep-fat fryer. Heat the oil to about 375 degrees.
Step 5: When the oil is heated, place the chimichangas in the skillet and fry for about 1 1/2 to 2 minutes per side or until browned.
Step 6: Transfer on paper towels to drain.
Step 7: Before serving, sprinkle with cheese. Serve with sauce. Enjoy!
Ingredients
- 1 pound ground beef
- 1 can (16 ounces) refried beans
- 1/2 cup finely chopped onion
- 3 cans (8 ounces each) tomato sauce, divided
- 2 teaspoons chili powder
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 12 flour tortillas (10 inches), warmed
- 1 can (4 ounces) chopped green chilies
- 1 can (4 ounces) chopped jalapeno peppers
- Oil for deep-fat frying
- 1-1/2 cups shredded cheddar cheese
Instructions
Step 1: Place the beef in a large skillet. Cook over medium heat until no longer pink. When cooked, drain excess fat before stirring the beans, half a cup tomato sauce, chili powder, garlic, and cumin.
Step 2: On each tortilla, spoon about 1/3 cup of the beef mixture off-center. Folding up the edge closest to the filling and over to cover the beef mixture. Then, fold each side and roll-up. Secure using toothpicks.
Step 3: Add the chilies, peppers, and the rest of the tomato sauce in a large saucepan. Combine and heat through.
Step 4: Add oil in an electric skillet or deep-fat fryer. Heat the oil to about 375 degrees.
Step 5: When the oil is heated, place the chimichangas in the skillet and fry for about 1 1/2 to 2 minutes per side or until browned.
Step 6: Transfer on paper towels to drain.
Step 7: Before serving, sprinkle with cheese. Serve with sauce. Enjoy!
