Description
Delicious chimichangas filled with savory beef and melty cheese, rolled and cooked to crispy perfection.
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 small green bell pepper, diced
- 2 tablespoons tomato paste
- 1/2 cup tomato sauce or mild salsa
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup beef broth or water
- 6 large flour tortillas (10-inch burrito size)
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack or Mexican blend cheese
- 2 tablespoons melted butter or vegetable oil (for brushing or frying)
- 1 cup shredded lettuce (for serving)
- 1 cup diced tomatoes (for serving)
- 1/2 cup diced white onion (for serving)
- 1/4 cup chopped fresh cilantro (for serving)
- Sour cream (for serving)
- Guacamole (for serving)
- Salsa (for serving)
- Lime wedges (for serving)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and green bell pepper. Cook for about 3–4 minutes until they soften and smell great. Stir in the minced garlic and cook for another 30 seconds.
- Add the ground beef to the skillet. Use a spoon to break it up as it cooks. Continue cooking until the beef is brown and no longer pink. If there is extra grease, drain it off.
- Stir in the tomato paste, tomato sauce (or salsa), chili powder, cumin, smoked paprika, dried oregano, salt, black pepper, and optional crushed red pepper flakes. Add the beef broth or water. Let it simmer for 5–7 minutes until the mix thickens a bit. Remove from heat and let it cool for about 5 minutes.
- Warm the flour tortillas in a dry skillet or microwave until they are soft and flexible. Place one tortilla on a flat surface. Sprinkle some cheddar and Monterey Jack cheese down the center. Spoon some of the beef mixture over the cheese.
- Fold the sides of the tortilla over the filling. Then, roll it up tightly from the bottom to form a chimichanga. Make sure to place it seam-side down. Repeat this with the other tortillas, remaining beef mixture, and cheese.
- Brush each chimichanga lightly with melted butter or vegetable oil. For frying, heat a layer of oil in a large skillet over medium heat. Cook the chimichangas seam-side down, turning every couple of minutes until all sides are golden and crispy. For baking, place the chimichangas on a parchment-lined baking sheet. Bake at 400°F (200°C) for 15–20 minutes, turning them once until they are crisp and lightly browned.
- Serve the chimichangas hot. Top them with shredded lettuce, diced tomatoes, diced white onion, chopped cilantro, sour cream, guacamole, salsa, and lime wedges for squeezing over the top.
Notes
Customize fillings and heat levels according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying/Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 400
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg