Description
These Crispy Beef Chimichangas are a flavorful Tex-Mex delight, featuring a savory beef filling, Mexican rice, refried beans, and melted cheese, all wrapped in a crispy tortilla. Perfect for dinner or a casual meal, these chimichangas are easy to make and great for customizing with your favorite toppings.
Ingredients
For the Beef Filling:
1 pound ground beef
½ cup chopped onion
3 cloves garlic, minced
3 tablespoons tomato paste
½ tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon salt
2 tablespoons fresh lime juice
¼ cup water
For the Filling:
2 cups Mexican rice
2 cups refried beans
2 cups shredded cheddar cheese
For the Chimichangas:
8 large, 10-inch flour tortillas
Toppings:
1 cup sour cream
1 cup pico de gallo
1 tablespoon cilantro, minced (for garnish)
Instructions
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Make the Beef Filling: In a large skillet over medium-high heat, cook the ground beef with chopped onion and garlic. Crumble the beef and cook until no longer pink, then drain the grease.
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Add Spices and Simmer: Stir in tomato paste, cumin, chili powder, oregano, salt, lime juice, and water. Bring to a slight boil, then reduce heat and simmer for 5-8 minutes. Set aside to cool slightly.
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Assemble the Chimichangas: Lay out tortillas on a flat surface and divide the beans, cheese, beef mixture, and rice evenly between them. Fold the tortillas burrito-style and secure with toothpicks.
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Fry the Chimichangas: Heat 3 inches of oil in a large Dutch oven to 350°F. Carefully lower one chimichanga into the oil and fry for 1-2 minutes per side until golden brown. Repeat with the remaining chimichangas.
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Serve: Remove the toothpicks and serve with sour cream, pico de gallo, and cilantro garnish.
Notes
Spicy Option: Add chopped jalapeños or hot sauce to the beef mixture for a spicier version.
Alternate Proteins: Swap the beef for shredded chicken or ground turkey for a lighter option.
Vegetable Add-ins: Add bell peppers, corn, or any veggies to the filling for extra flavor and texture.
