Description
Crispy, cheesy rolls filled with seasoned beef and melted cheddar, perfect for busy nights or casual get-togethers.
Ingredients
Scale
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- 1/2 cup onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- 4 large flour tortillas
- Vegetable oil (enough for frying, about 2 inches deep in a skillet)
Instructions
- Finely chop the onion and mince the garlic. Have the cheese and tortillas ready. Heat a large skillet over medium.
- Add the ground beef to the hot skillet. Break it up and cook until it loses its pink, about 7–10 minutes. Stir often so it cooks evenly.
- When the beef starts to brown, add the diced onion and minced garlic. Cook until the onion is soft and translucent.
- Pour off excess fat to avoid greasy chimichangas.
- Return the skillet to medium heat and stir in chili powder, cumin, and salt and pepper. Cook for 1–2 more minutes.
- Remove the skillet from heat and stir in the shredded cheddar until it melts through the hot beef.
- Lay one tortilla flat. Spoon about 1/4 of the beef and cheese mixture into the center. Fold the sides in, then roll tightly. Repeat for the rest.
- In a deep skillet or small pot, pour vegetable oil to a depth of about 1½–2 inches. Heat to 350°F (175°C).
- Carefully place chimichangas seam-side down into the hot oil. Fry 3–4 minutes per side until golden brown and crisp.
- Remove chimichangas and set on paper towels to drain for a minute.
Notes
For a lighter option, use lean ground beef. Fry in batches to maintain oil temperature and avoid overcrowding.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg