Crispy Beef and Cheesy Chimichangas
Seasoned ground beef and melted cheese rolled in flour tortillas and pan fried until golden and crunchy.
Equipment
- Large skillet
- Rack
- Spatula
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp paprika
- 1 tsp salt
- ¼ tsp black pepper
- ½ cup salsa thick
- 1 cup shredded cheddar or Mexican blend cheese
- 6 large flour tortillas warmed
- 2 tbsp vegetable oil for frying
- 1 tbsp chopped cilantro for garnish
Instructions
Cooking
- Cook. Brown the beef and onion about 6 minutes, then drain the grease.
- Season. Add the garlic, cumin, chili powder, paprika, salt, and pepper, cook 2 minutes, then stir in the salsa and cool slightly.
- Warm. Microwave the tortillas for 15 seconds.
- Roll. Place 1/4 cup filling and cheese in each tortilla, fold in the sides, and roll tightly.
- Fry. Cook in the oil seam side down 2 to 3 minutes per side until golden and crisp. Top with cilantro.
Notes
Substitutions: Use shredded chicken or beans in place of beef.
Tips: Cool the filling and fry only a few at a time.
Storage: Refrigerate up to 3 days or freeze up to 2 months.
Nutrition is calculated per chimichanga without toppings.