Description
Mexican-inspired “Beef and Cheese Chimichanga” delivers crispy golden perfection with savory slow-cooked beef wrapped in a tortilla and deep-fried to delicious crunchiness. Melted cheese and zesty fillings create an irresistible meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 pound (1 lb) ground beef
Cheese and Dairy:
- 1 cup shredded cheddar or Monterey Jack cheese
Wrap and Aromatics:
- 4 large flour tortillas
- 1 small onion, chopped
- 2 cloves garlic, minced
Seasoning and Liquid:
- 1 packet taco seasoning
- 1/4 cup water
Cooking Fat:
- 2 tablespoons vegetable oil
Instructions
- Warm a skillet over medium flame, crumble ground beef into the pan, and cook until thoroughly browned and no pink remains. Eliminate excess grease through careful draining.
- Incorporate finely diced onions and minced garlic into the meat, sautéing until vegetables become translucent and fragrant. Sprinkle taco seasoning across the mixture, stirring to distribute evenly.
- Introduce a modest amount of water to the skillet, allowing the ingredients to meld and create a rich, cohesive filling. Reduce heat and let the mixture simmer for several minutes.
- Remove the skillet from heat and fold shredded cheese into the warm beef mixture, stirring until cheese melts completely and blends seamlessly with the seasoned meat.
- Position large flour tortillas on a clean work surface, creating a stable foundation for assembly. Spoon the luxurious beef and cheese filling directly into the center of each tortilla.
- Carefully fold the sides of the tortilla inward, creating a snug envelope around the filling. Roll the tortilla tightly from bottom to top, ensuring a compact and secure chimichanga.
- Heat vegetable oil in a deep, heavy-bottomed skillet to approximately 350°F, creating a perfect frying environment. Gently place chimichangas seam-side down to prevent unwrapping during cooking.
- Fry each chimichanga for 2-3 minutes per side, rotating to achieve an evenly golden, crispy exterior. Transfer to a paper towel-lined plate to drain excess oil.
Notes
- Select lean ground beef to reduce excess grease and create a healthier chimichanga with less oil separation during cooking.
- Experiment with different cheese varieties like pepper jack or sharp cheddar to add unexpected flavor complexity and personalize the dish.
- Use whole wheat tortillas for added nutrition and a nutty undertone, making the recipe more fiber-rich and diet-friendly.
- Pat the chimichangas dry with paper towels after frying to remove extra oil and maintain a crispy exterior without becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 610
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg