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Beef and Cheese Chimichangas Recipe

Beef and Cheese Chimichangas are a delicious, indulgent take on the classic burrito. These crispy, golden-fried delights are filled with a savory mixture of seasoned ground beef, melted cheese, and spices, creating a dish that's packed with flavor in every bite
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Ingredients
  

  • For the Filling:
  • - 1 lb ground beef
  • - 1 small onion finely chopped
  • - 2 cloves garlic minced
  • - 1 packet 1 oz taco seasoning mix
  • - ½ cup tomato sauce
  • - 1 can 4 oz diced green chiles, drained
  • - 1 cup shredded cheddar cheese or Mexican blend
  • - ½ cup refried beans optional
  • - Salt and pepper to taste
  • #### For the Chimichangas:
  • - 8 large flour tortillas burrito size
  • - Vegetable oil for frying
  • - Toothpicks to secure the chimichangas
  • #### For Toppings Optional:
  • - Sour cream
  • - Guacamole
  • - Salsa
  • - Shredded lettuce
  • - Diced tomatoes
  • - Chopped cilantro

Instructions
 

  • Prepare the Filling:**
  • - In a large skillet, cook the ground beef over medium heat until it is browned and fully cooked, breaking it up with a spoon as it cooks.
  • - Drain any excess fat from the skillet, then add the chopped onion and minced garlic. Cook for 3-4 minutes, until the onion is softened.
  • - Stir in the taco seasoning, tomato sauce, and diced green chiles. Cook for another 2-3 minutes until the mixture is well combined and heated through.
  • - Remove the skillet from heat and stir in the shredded cheese until it melts into the beef mixture. If using, stir in the refried beans. Set the filling aside to cool slightly.
  • **Assemble the Chimichangas:**
  • - Warm the tortillas in the microwave or on a skillet to make them more pliable.
  • - Place about ¼ cup of the beef and cheese filling in the center of each tortilla.
  • - Fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose the filling, like a burrito. Secure the ends with toothpicks to prevent them from unrolling during frying.
  • **Fry the Chimichangas:**
  • - In a large, deep skillet, heat about 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C).
  • - Carefully place the chimichangas seam-side down in the hot oil, working in batches if necessary. Fry them for 2-3 minutes on each side, or until golden brown and crispy.
  • - Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil. Remove the toothpicks.
  • **Serve:**
  • - Serve the chimichangas hot, topped with your favorite toppings like sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, and chopped cilantro.