Beef and Cheese Chimichanga
Beef and Cheese Chimichangas are a Tex-Mex delight with a crispy, golden shell filled with seasoned beef, creamy refried beans, and gooey cheese. This recipe is perfect for family meals or entertaining, offering a satisfying blend of flavors and textures. Customize with different cheeses or add extra heat for a personalized twist.
INGREDIENTS:
For the Filling:
1 pound ground beef
1 can 16 ounces refried beans
1/2 cup onion finely chopped
1/2 cup tomato sauce from a total of 3 cans, each 8 ounces
2 teaspoons chili powder
1 teaspoon garlic minced
1/2 teaspoon ground cumin
For the Chimichangas:
12 flour tortillas 10 inches, warmed
1 can 4 ounces chopped green chilies
1 can 4 ounces chopped jalapeño peppers
Oil for deep-frying
1-1/2 cups cheddar cheese shredded
For the Sauce:
Remaining 2-1/2 cans tomato sauce
1 can 4 ounces chopped green chilies
1 can 4 ounces chopped jalapeño peppers
DIRECTIONS:
Prepare the Filling:
In a large skillet, cook the ground beef over medium heat until browned, about 8-10 minutes. Drain excess fat.
Add refried beans, onion, 1/2 cup tomato sauce, chili powder, garlic, and cumin. Stir well and simmer for a few minutes. Set aside.
Assemble the Chimichangas:
Warm the tortillas to make them pliable. Spoon about 1/3 cup of beef mixture onto each tortilla.
Fold the tortilla over the filling, fold in the sides, and roll it up tightly. Secure with toothpicks.
Prepare the Sauce:
In a saucepan, combine the remaining tomato sauce, green chilies, and jalapeños. Simmer over medium heat for 10 minutes. Set aside.
Fry the Chimichangas:
Heat 1 inch of oil to 375°F (190°C) in a deep skillet. Fry the chimichangas, a few at a time, for 1-1/2 to 2 minutes per side until golden and crispy. Drain on paper towels.
Serve:
While hot, sprinkle with cheddar cheese. Serve with sauce on the side or spooned over the top.