Directions
Cook the Beef: In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the chopped onion and garlic, and cook until the onion is soft and translucent.
Season the Beef: Stir in the taco seasoning and water. Simmer for a few minutes until the mixture thickens. Remove from heat and let it cool slightly.
Assemble the Chimichangas: Spread a thin layer of refried beans down the center of each tortilla. Top with the seasoned beef mixture and sprinkle with shredded cheddar cheese. Fold in the sides of the tortilla, then roll it up tightly from the bottom to the top, securing the filling inside.
Fry the Chimichangas: In a large skillet, heat about 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C). Carefully place the chimichangas seam-side down in the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. Use tongs to carefully remove the chimichangas and drain on paper towels.
Serve: Serve the chimichangas warm with your favorite toppings such as sour cream, salsa, guacamole, and chopped cilantro.
Kitchen Equipment Needed
Large skillet
Mixing bowls
Measuring cups and spoons
Tongs
Paper towels
Large frying pan or deep fryer
Tips and Variations
Baking Option: For a lighter version, bake the chimichangas in the oven at 400°F (200°C) for about 20 minutes or until golden and crispy.
Add Veggies: Include diced bell peppers, corn, or black beans in the filling for extra flavor and nutrition.
Different Cheeses: Try using Monterey Jack, pepper jack, or a Mexican cheese blend instead of cheddar.
Spice it Up: Add some diced jalapeños or a pinch of cayenne pepper to the beef mixture for a spicier kick.
Storing Leftovers
Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again. Chimichangas can also be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
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