Description
Crispy Beef Chimichangas are a delightful Mexican-inspired dish featuring seasoned ground beef, refried beans, cheddar cheese, and salsa wrapped in flour tortillas and fried to golden perfection. This recipe combines savory spices and a crispy exterior to create a satisfying meal perfect for a family dinner or entertaining guests.
Ingredients
Scale
Filling
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Assembly
- 1 cup refried beans
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 4 large flour tortillas
For Frying and Serving
- Vegetable oil, for frying
- Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes, shredded lettuce
Instructions
- Cook the beef: In a large skillet over medium heat, add the ground beef. Cook it until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes.
- Drain excess fat: Once the beef is browned, drain any excess fat from the skillet by tilting the pan and using a spoon to remove the grease, careful to keep the beef.
- Sauté aromatics: Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add spices: Stir in the ground cumin, chili powder, paprika, salt, and black pepper. Cook for another minute to let the spices bloom and infuse the beef with flavor.
- Cool the mixture: Remove the skillet from heat and let the mixture cool slightly for easier handling during assembly.
- Assemble chimichangas: Lay a large flour tortilla flat on a clean surface. Spoon about 1/4 of the beef mixture in the center of the tortilla. Spread a couple of tablespoons of refried beans over the beef, then sprinkle shredded cheddar cheese and spoon salsa on top.
- Fold chimichanga: Fold the sides of the tortilla inward over the filling, then roll the tortilla from the bottom up, tucking in the filling as you go. Roll tightly to prevent filling leakage during frying.
- Prepare remaining chimichangas: Repeat the assembly and folding process with the remaining tortillas and filling to make four chimichangas.
- Heat oil: Pour vegetable oil into a large deep skillet or heavy-bottomed pot to cover the bottom by about 1 inch. Heat the oil over medium-high heat to 350°F (175°C), testing by dropping a small piece of tortilla to see if it sizzles.
- Fry chimichangas: Carefully place one chimichanga seam-side down into the hot oil. Fry for 3-4 minutes until golden brown and crispy, turning gently halfway through to ensure even browning.
- Drain excess oil: Remove the fried chimichanga with tongs and place on a paper towel-lined plate to drain oil. Repeat frying in batches to avoid overcrowding the pan.
Notes
- Be sure to roll the chimichangas tightly to prevent filling from escaping during frying.
- Use a thermometer to monitor oil temperature for perfect crispiness.
- Optional toppings such as sour cream, guacamole, chopped cilantro, diced tomatoes, and shredded lettuce add fresh flavors.
- Do not overcrowd the pan while frying to ensure even cooking and crisp texture.
- Allow filling to cool slightly before assembling to make handling easier and prevent tortillas from getting soggy.
