Description
These Beef and Cheese Chimichangas are a delicious Mexican-American main course featuring seasoned ground beef and melted cheddar cheese wrapped in crispy, golden tortillas. Whether baked or pan-fried, they make a satisfying meal perfect for any occasion.
Ingredients
Scale
Beef Filling
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato sauce
- 1/4 cup beef broth
- 1 1/2 cups shredded cheddar cheese
Wraps
- 6 large flour tortillas
- Vegetable oil for brushing or frying
Instructions
- Cook the Beef: In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat, then add the diced onion and minced garlic. Cook for 2 to 3 minutes until the onions are softened and fragrant.
- Season the Filling: Stir in the ground cumin, chili powder, paprika, salt, and black pepper. Add the tomato sauce and beef broth, then simmer the mixture for 5 minutes until it slightly thickens. Remove from heat and let it cool slightly.
- Add Cheese: Once the beef mixture has cooled a bit, stir in the shredded cheddar cheese until evenly combined for a melty, rich filling.
- Prepare Tortillas: Warm the large flour tortillas slightly until they are pliable, making them easier to fold without tearing.
- Assemble Chimichangas: Spoon the beef and cheese mixture into the center of each tortilla. Fold in the sides, then roll each tortilla tightly like a burrito to enclose the filling securely.
- Cook Chimichangas – Baking Method: Preheat your oven to 400°F (200°C). Place the chimichangas seam-side down on a baking sheet. Brush the tops lightly with vegetable oil for crispiness. Bake for 20 to 25 minutes until they are golden brown and crispy.
- Cook Chimichangas – Pan-Frying Method: For a crispy exterior using the stovetop, heat a thin layer of vegetable oil in a skillet over medium heat. Place each chimichanga seam-side down and cook until crisp and golden. Turn them carefully to brown all sides evenly.
Notes
- Serve with toppings such as sour cream, guacamole, or salsa to enhance flavor.
- You can substitute ground turkey or shredded chicken for the beef to vary the protein.
- These chimichangas can be made ahead of time and frozen before baking or frying for convenience.
