Crispy Beef & Cheese Chimichangas
Ingredients:
8 large flour tortillas (10-inch)
1 lb ground beef (80/20)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and pepper, to taste
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
2 tbsp chopped fresh cilantro (plus more for garnish)
2 tbsp vegetable oil (for frying)
Sour cream, salsa, and guacamole for serving
Instructions:
1. In a large skillet over medium-high heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is softened, about 5–7 minutes. Drain any excess fat.
2. Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook for another minute until fragrant.
3. Remove the skillet from heat, then mix in shredded cheddar, Monterey Jack cheese, and chopped cilantro.
4. Warm the tortillas slightly to make them more flexible. Spoon about ⅓ cup of the beef-cheese mixture into the center of each tortilla.
5. Fold in the sides, then roll tightly from one edge to form a chimichanga, keeping the seam side down.
6. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once hot, place the chimichangas seam-side down. Fry for 2–3 minutes per side until golden brown and crisp, turning carefully.
7. Remove and place on a paper towel-lined plate to absorb excess oil.
8. Slice each chimichanga in half or serve whole. Garnish with extra cilantro and serve with sour cream, salsa, and guacamole.
Prep: 15 min | Cook: 15 min | Total: 30 min
Servings: 8 | Calories: 410 kcal per serving
