Description
Sizzling beef and cheese chimichangas bring Mexican-inspired comfort to your dinner table. Crispy tortillas cradle seasoned beef and melted cheese, offering a delightful explosion of flavors you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) ground beef
- 1 cup (240 milliliters) shredded cheddar cheese
- 1 cup (240 milliliters) shredded monterey jack cheese
Vegetables and Seasonings:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup (120 milliliters) salsa
Wrappers and Cooking Ingredient:
- 6 large flour tortillas
- Vegetable oil for frying
Instructions
- Brown ground beef in a sizzling skillet, breaking it into crumbly pieces until no pink remains.
- Incorporate finely chopped onions and minced garlic, sautéing until vegetables turn translucent and fragrant.
- Sprinkle in robust spices – chili powder, cumin, paprika – and season with salt and pepper, stirring to distribute flavors evenly.
- Pour salsa into the meat mixture, allowing ingredients to meld and simmer for approximately 5 minutes, creating a rich, cohesive filling.
- Remove skillet from heat and fold in a generous blend of sharp cheddar and creamy Monterey Jack cheese until thoroughly integrated.
- Warm tortillas slightly to enhance flexibility, then carefully spread the spiced meat and cheese mixture across the center of each.
- Fold tortillas into tight, compact parcels, ensuring edges are sealed to prevent filling from escaping during cooking.
- Heat cooking oil in a deep skillet until shimmering and carefully lower chimichangas into the hot surface.
- Fry each chimichanga, rotating periodically to achieve an even, golden-brown exterior with a crispy texture.
- Transfer to absorbent paper towels to drain excess oil, then plate and garnish with preferred accompaniments like sour cream, guacamole, or fresh salsa.
Notes
- Swap ground beef with ground turkey or chicken for a lighter protein option with reduced fat content.
- Adjust chili powder and cumin levels to match your heat preference, ranging from mild to extra spicy.
- Replace meat with black beans, diced bell peppers, and corn for a delicious plant-based version that maintains similar texture and flavor profile.
- Prepare beef filling and assemble chimichangas in advance, then refrigerate or freeze before frying for convenient meal planning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 80 mg