Description
These Beef and Cheese Chimichangas are crispy, golden, and packed with flavorful seasoned beef and gooey melted cheese. Wrapped in a flour tortilla and fried to perfection, they’re a delicious Tex-Mex favorite that’s easy to make at home in under 30 minutes!
Ingredients
Units
Scale
Ingredients:
- 1 lb ground beef
- 4 large flour tortillas
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 2 tablespoons vegetable oil (for frying)
- 1/4 cup water (for taco seasoning)
Substitutions:
- Swap ground beef for shredded chicken or pork.
- Use a blend of cheeses like pepper jack for extra spice.
- Make it healthier by air-frying or baking instead of deep frying.
Instructions
- Prepare the Beef Filling: Heat a skillet over medium heat and cook the ground beef until browned. Drain excess fat, then add chopped onion and garlic, cooking until softened. Stir in taco seasoning and a splash of water, simmering until well combined. Remove from heat and mix in shredded cheese until melted.
- Assemble the Chimichangas: Lay out tortillas and spoon beef and cheese mixture into the center. Fold in the sides, then roll tightly to form a secure burrito shape. Place seam-side down to prevent unraveling while frying.
- Fry to Perfection: Heat about 1 inch of oil in a deep skillet to 350°F. Carefully place chimichangas seam-side down and fry for 2-3 minutes per side until golden brown. Remove and drain on paper towels.
Notes
- Seal the chimichangas well: Use a bit of water or cheese to keep the edges secure.
- Fry at the right temperature: Too hot, and they burn; too cool, and they absorb too much oil.
- For a lighter version: Brush with oil and bake at 400°F for 20 minutes or air-fry at 375°F for 10 minutes.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450-500
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg