Beef and Cheese Chimichangas – Crispy Tex-Mex Perfection
Ingredients:
6 large flour tortillas
1 lb ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
Vegetable oil, for frying
Salsa, sour cream, and guacamole, for serving
Directions:
Cook the Beef:
In a large skillet, cook the ground beef over medium heat until browned and fully cooked. Drain any excess fat.
Add Vegetables and Spices:
Add the finely chopped onion and minced garlic to the skillet, cooking until the onion is softened, about 3-4 minutes. Stir in the cumin, chili powder, salt, and black pepper, and cook for another 2 minutes to combine the flavors with the beef.
Mix in the Cheese:
Remove the skillet from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and fully incorporated into the beef mixture.
Assemble the Chimichangas:
Lay out the flour tortillas on a clean surface. Spoon an equal amount of the beef and cheese mixture into the center of each tortilla. Fold the sides of the tortilla over the filling, then roll it up tightly to form a chimichanga. Secure with toothpicks if necessary.
Fry the Chimichangas:
In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium heat until hot. Carefully place the chimichangas seam-side down into the hot oil, frying until golden brown and crispy on all sides, about 2-3 minutes per side. Remove the chimichangas from the oil and drain on paper towels.
Serve:
Serve hot with salsa, sour cream, and guacamole.
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Servings: 6 chimichangas
Beef and Cheese Chimichangas – Crispy Tex-Mex Perfection
