Description
Golden, crunchy chimichangas stuffed with seasoned beef and melted cheese, these Tex-Mex classics are hearty, cheesy, and irresistibly delicious.
Ingredients
Scale
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups (150 g) shredded cheddar cheese
- 6 large flour tortillas
- Vegetable oil, for frying
- Optional toppings: sour cream, guacamole, salsa, shredded lettuce
Instructions
- Heat a skillet over medium heat with a splash of oil. Cook ground beef with onion and garlic until browned. Drain excess fat.
- Stir in chili powder, cumin, paprika, salt, and pepper. Remove from heat and mix in shredded cheese.
- Heat vegetable oil in a skillet to 350°F (175°C).
- Place about 1/2 cup of filling in the center of each tortilla. Fold sides in and roll tightly. Secure with toothpicks if needed.
- Fry seam-side down for 2–3 minutes per side until golden and crispy. Drain on paper towels.
- Serve hot with sour cream, guacamole, salsa, or shredded lettuce.
Notes
- Don’t overfill tortillas to prevent bursting.
- For a lighter version, brush with oil and bake at 400°F (200°C) for 20–25 minutes.
- Reheat leftovers in the oven or air fryer for crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chimichanga
- Calories: 480
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 75 mg