Description
Savor our Beef and Cheese Chimichangas! Browned beef, savory onion, garlic, and melty cheese create an irresistible filling. Easy skillet prep for a satisfying meal.
Ingredients
Scale
- 1 pound ground beef
- 8 large flour tortillas (burrito size)
- 2 cups shredded Monterey Jack cheese (or a Mexican blend)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning mix
- 1/4 cup water
- 3–4 cups vegetable oil, for frying
Instructions
- Step 1: In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon. Once browned, drain any excess fat. Add the diced onion and minced garlic to the skillet and cook until the onion is softened, about 3-5 minutes.
- Step 2: Stir in the taco seasoning mix and 1/4 cup water with the beef and onion mixture. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly. Remove from heat and let cool for a few minutes.
- Step 3: Lay a flour tortilla flat. Place about 1/3 cup of the beef mixture and 1/4 cup of the shredded cheese in the center of the tortilla. Fold in the sides of the tortilla tightly, then roll it up from the bottom to create a sealed package. Repeat with the remaining tortillas and filling.
- Step 4: Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place 2-3 chimichangas into the hot oil, seam-side down, making sure not to overcrowd the pan.
- Step 5: Fry the chimichangas for 2-4 minutes per side, or until golden brown and crispy. Use tongs to carefully flip them. Once cooked, remove the chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately with your favorite toppings like salsa, sour cream, or guacamole.
Notes
- Store any cooled, leftover chimichangas in an airtight container in the refrigerator for up to 3 days, or freeze them individually on a tray before transferring to a freezer bag for up to a month.
- To bring back that satisfying crisp, reheat your chimichangas in an oven or air fryer at 350°F (175°C) for about 10-15 minutes until they're hot through and golden, skipping the microwave which can make them soggy.
- Serve these delightful chimichangas with classic toppings like a dollop of cool sour cream, zesty salsa, and creamy guacamole, or complement their richness with a simple crisp green salad.
- For hassle-free entertaining, you can assemble the chimichangas a few hours ahead or even the day before, cover them tightly, and refrigerate until you're ready to fry them up fresh for your guests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large chimichanga (approx. 300g)
- Calories: 860
- Sodium: 1150mg
- Fat: 58g
- Saturated Fat: 28g
- Trans Fat: 0.5g
- Protein: 3g