Description
This Crispy Beef Chimichangas recipe brings the ultimate Mexican delight to your table with flavorful ground beef, warm refried beans, melted cheddar cheese, and zesty salsa wrapped in a golden, crispy fried tortilla. Perfectly spiced and deep-fried for that irresistible crunch, these chimichangas are a crowd-pleaser ideal for a satisfying meal any day of the week.
Ingredients
Scale
Beef 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
Assembly
- 1 cup refried beans
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 4 large flour tortillas
For Frying and Serving
- 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 and cook it until browned, breaking it apart with a spatula. This should take about 5-7 minutes.
- Drain Excess Fat: Once the beef is browned, drain any excess fat from the skillet carefully to keep the beef flavorful without extra grease.
- Sauté Aromatics: Add the finely chopped onion and minced garlic to the skillet and sauté for about 3-4 minutes until the onion turns translucent and fragrant.
- Add Spices: Stir in ground cumin, chili powder, paprika, salt, and black pepper. Cook for another minute to let the spices bloom and infuse the meat with rich flavor.
- Cool the Mixture: Remove the skillet from heat and allow the beef mixture to cool slightly for easier handling when assembling.
- Assemble Chimichangas: Lay a large flour tortilla flat. Spoon about 1/4 of the beef mixture onto the center of the tortilla.
- Add Beans, Cheese, and Salsa: Spread a couple of tablespoons of refried beans over the beef, sprinkle shredded cheddar cheese on top, and add a spoonful of salsa.
- Fold the Tortilla: Fold the sides of the tortilla inwards over the filling, then roll the tortilla tightly from the bottom up, tucking in the filling to secure it well.
- Prepare Remaining Chimichangas: Repeat the assembly and folding with the remaining tortillas and filling to make four chimichangas total.
- Heat Oil: In a large, deep skillet or heavy-bottomed pot, pour vegetable oil to about 1 inch depth. Heat over medium-high heat until the oil reaches 350°F (175°C). Confirm by dropping a small piece of tortilla into the oil; it should sizzle immediately.
- Fry Chimichangas: Carefully place one chimichanga seam-side down into the hot oil. Fry for 3-4 minutes until golden brown and crispy, turning gently halfway through to ensure even browning.
- Drain and Repeat: Remove the chimichanga with tongs and place on paper towels to drain excess oil. Fry remaining chimichangas in batches, repeating the process until all are cooked.
Notes
- Make sure the oil is hot enough before frying to achieve a crispy texture without becoming greasy.
- Roll the tortillas tightly to prevent the filling from leaking during frying.
- You can customize the fillings by adding cooked rice, vegetables, or different cheeses.
- Serve chimichangas with optional toppings like sour cream, guacamole, fresh cilantro, diced tomatoes, or shredded lettuce for extra flavor and texture.
- Leftover chimichangas can be reheated in an oven or air fryer to maintain crispiness.
