Beef and Cheese Chimichanga

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.