Beef Chimichanga Recipe
Your family will love this crispy and delicious Beef chimichanga recipe. This dinner idea is simple, frugal and a great way to stretch your meat budget.
Servings: 8
Ingredients
- 1 pound lean ground beef
- 1 can refried beans (16 ounces)
- 1 onion (diced)
- 1 bell pepper (diced)
- 3 cloves garlic (minced)
- 1 Tablespoon olive oil
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- salt and pepper (to taste)
- 1 can tomato sauce (8 ounces)
- 1 cup cheddar cheese (shredded)
- 8 large flour tortillas (10 inches)
- oil for frying
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.
- Add the ground beef to the skillet and cook until browned and crumbly, breaking it up with a spatula as it cooks.
- Stir in the chili powder, ground cumin, dried oregano, salt, and pepper. Cook for an additional 1-2 minutes to toast the spices.
- Reduce the heat to low and add the refried beans and tomato sauce. Mix well and cook until heated through, about 3-5 minutes. Remove from heat and let the mixture cool slightly.
- Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
- Divide the beef and bean mixture evenly among the tortillas, placing it in the center of each.
- Sprinkle shredded cheddar cheese on top of the mixture.
- Fold the sides of the tortilla over the filling, then tightly roll up the tortilla to form a burrito-like shape.
- Secure each chimichanga with a toothpick to keep it from unrolling while frying.
- Heat oil (about 1-inch deep) in a large skillet or deep fryer to 350°F.
- Carefully place the assembled chimichangas in the hot oil, seam-side down. Fry in batches, if necessary, to avoid overcrowding the skillet.
- Fry the chimichangas for 2-3 minutes on each side or until golden brown and crispy.
- Remove the chimichangas from the oil using tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Remove the toothpicks before serving.
Notes
Baked Option:
Do steps 1-8 from above, then follow:
Preheat the oven to 425°F.
Place the assembled chimichangas seam-side down on a baking sheet lined with parchment paper.
Brush the tops of the chimichangas with olive oil.
Bake for 15-20 minutes or until golden brown and crispy.
Nutrition
Calories: 360kcal | Carbohydrates: 26g | Protein: 21g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 951mg | Potassium: 575mg | Fiber: 5g | Sugar: 6g | Vitamin A: 895IU | Vitamin C: 19mg | Calcium: 187mg | Iron: 4mg
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