🌮 Crispy Beef & Cheesy Chimichangas
Servings: 6
Prep Time: 20 mins
Cook Time: 20–25 mins
🧀 Ingredients:
For the Filling:
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1 lb (450g) ground beef
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 packet taco seasoning (or 2 tbsp homemade mix)
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½ cup tomato sauce or salsa
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese (or your favorite cheese blend)
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½ tsp cumin
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Salt & pepper, to taste
For the Chimichangas:
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6 large flour tortillas (10-inch)
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Cooking oil (for frying or brushing if baking/air frying)
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Optional toppings: sour cream, guacamole, salsa, chopped cilantro
🔥 Instructions:
1. Make the Beef Filling:
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In a skillet over medium heat, cook the ground beef until browned.
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Drain excess fat.
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Add chopped onion and garlic. Cook for 2–3 minutes until softened.
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Stir in taco seasoning, cumin, salt, pepper, and tomato sauce/salsa. Simmer for 5 minutes.
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Remove from heat and let it cool slightly.
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Mix in shredded cheeses.
2. Assemble the Chimichangas:
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Warm the tortillas slightly so they’re pliable.
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Spoon about ½ cup of filling onto the center of each tortilla.
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Fold in the sides, then roll up tightly like a burrito. Secure with toothpicks if needed.
3. Cook the Chimichangas:
Option A: Deep Fry (traditional & crispy!)
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Heat 1–2 inches of oil in a deep skillet to 350°F (175°C).
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Fry chimichangas seam-side down for 2–3 minutes per side until golden brown and crispy.
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Drain on paper towels.
Option B: Bake (lighter option)
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Preheat oven to 400°F (200°C).
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Place chimichangas seam-side down on a baking sheet.
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Brush with oil or spray with cooking spray.
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Bake for 20–25 minutes until golden brown and crispy.
Option C: Air Fry (crispier than baked, healthier than fried)
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Preheat air fryer to 375°F (190°C).
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Lightly brush chimichangas with oil.
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Cook in batches for 8–10 minutes, flipping halfway through.
🥑 Serve With:
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Guacamole
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Sour cream
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Salsa or pico de gallo
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Shredded lettuce
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Jalapeños
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Fresh lime wedges