Beef and Cheese Chimichangas (Print Version)
# Ingredients:
→ For the Filling
01 -
1 lb ground beef
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 tsp ground cumin
05 -
1 tsp chili powder
06 -
1/2 tsp paprika
07 -
1/2 tsp salt
08 -
1/4 tsp black pepper
09 -
1/2 cup tomato sauce
10 -
1 cup shredded cheddar cheese
11 -
1 cup shredded Monterey Jack cheese
→ For the Chimichangas
12 -
8 large flour tortillas
13 -
Vegetable oil for frying
14 -
Optional toppings: shredded lettuce, diced tomatoes, sour cream, guacamole, salsa
# Instructions:
01 -
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Add the onion and garlic, and cook until softened, about 5 minutes. Stir in the cumin, chili powder, paprika, salt, and black pepper, and cook for 1 minute. Add the tomato sauce and simmer for 5 minutes until slightly thickened. Remove from heat and stir in the shredded cheddar and Monterey Jack cheeses. Let cool slightly.
02 -
Warm the tortillas in the microwave for a few seconds to make them pliable. Place about 1/3 cup of the beef mixture in the center of each tortilla. Fold in the sides and roll up the tortilla tightly to enclose the filling.
03 -
In a large skillet, heat about 1 inch of vegetable oil over medium-high heat to 350°F (175°C). Fry the chimichangas in batches, seam side down, until golden and crispy, about 3-4 minutes per side. Remove with tongs and drain on paper towels.
04 -
Serve the chimichangas hot with your favorite toppings.