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Beef and Cheese Chimichangas

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Experience juicy seasoned ground beef and gooey Monterey Jack, expertly rolled into warm tortillas. Includes complete cooking instructions and detailed nutritional breakdown.

Ingredients

Scale
  • 1 pound ground beef
  • 8 large (10-inch) flour tortillas
  • 1.5 cups shredded Monterey Jack or Mexican blend cheese
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 (1 oz) packet taco seasoning mix
  • 1/4 cup water
  • 3–4 cups vegetable oil (for frying)

Instructions

  1. Step 1: Brown the ground beef in a large skillet over medium-high heat. Drain any excess fat. Add the finely diced onion and minced garlic, cooking until the onion softens, about 3-5 minutes. Stir in the taco seasoning mix and 1/4 cup water, simmering until the liquid is mostly absorbed and the beef is well coated, then remove from heat.
  2. Step 2: Warm the flour tortillas slightly to make them more pliable. You can do this by heating them in a microwave for 15-20 seconds or quickly in a dry skillet over medium heat. Lay a tortilla flat, spoon about 1/3 cup of the beef filling and 2-3 tablespoons of shredded cheese slightly off-center. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to create a compact package. Repeat with remaining tortillas and filling.
  3. Step 3: In a large, deep pot or Dutch oven, heat 3-4 cups of vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small piece of tortilla should sizzle immediately when dropped in.
  4. Step 4: Carefully place 2-3 chimichangas into the hot oil, seam-side down, making sure not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
  5. Step 5: Using tongs, carefully remove the cooked chimichangas from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite toppings like sour cream, salsa, or guacamole.

Notes

  • Keep any leftover chimichangas fresh by storing them in an airtight container in the refrigerator for up to three days.
  • To recapture that delightful crispiness, reheat your chimichangas in an air fryer or oven at 350°F (175°C) for 10-15 minutes until golden and heated through, avoiding the microwave if possible.
  • Serve these delicious chimichangas with a vibrant array of toppings like fresh salsa, a dollop of cool sour cream, creamy guacamole, and a sprinkle of chopped cilantro to truly complete the experience.
  • A key chef's tip for flawless chimichangas is to ensure your tortillas are warmed and pliable, then roll them very tightly after filling to prevent bursting and ensure an even, golden crispness during frying.

Nutrition

Find it online: https://freshbiteo.one/beef-and-cheese-chimichangas/