Description
A delicious and easy recipe for beef and cheese chimichangas, perfect for a quick weeknight dinner or a fun meal with friends.
Ingredients
Scale
- 1 pound ground beef
- 1 cup shredded cheese (Cheddar or Monterey Jack)
- 8–10 tortillas
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: beans, rice, peppers, jalapeños
Instructions
- Brown the ground beef in a large skillet over medium-high heat, breaking it up into small pieces as it cooks.
- Add the cumin, chili powder, salt, and pepper to the skillet and stir to combine.
- Once the beef is fully cooked, stir in the shredded cheese until it’s melted and well combined.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Spoon about 1/2 cup of the beef and cheese mixture onto the center of each tortilla, leaving a small border around the edges.
- Roll the tortillas up tightly and place them seam-side down on a plate or tray.
- Chill the filled tortillas in the refrigerator for at least 30 minutes to help them hold their shape.
- Heat about 1-2 inches of oil in a large skillet over medium-high heat until it reaches 350°F.
- Fry the chimichangas in batches until they’re crispy and golden brown, about 2-3 minutes per side.
- Drain the chimichangas on paper towels and serve hot with your favorite toppings.
Notes
You can also bake the chimichangas instead of frying them. Simply place the filled tortillas on a baking sheet lined with parchment paper and bake in a preheated oven at 400°F for about 15-20 minutes, or until crispy and golden brown.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2-3 chimichangas per serving
- Calories: 350 per serving
- Sugar: 5g per serving
- Sodium: 400mg per serving
- Fat: 15g per serving
- Carbohydrates: 30g per serving
- Fiber: 5g per serving
- Protein: 25g per serving