Crispy Beef and Cheese Chimichangas

Ingredients

• 1 lb lean ground beef
• 1 cup shredded sharp cheddar cheese
• 6 large flour tortillas
• 1 onion (medium, diced)
• 3 cloves garlic (minced)
• 1 tsp cumin
• 1 tsp chili powder
• salt (to taste)
• pepper (to taste)
• vegetable oil (for frying)
• sour cream (to serve)
• guacamole (to serve)
• salsa (to serve)
• shredded lettuce (to serve)

Steps

1. 1

   Heat vegetable oil in a large skillet over medium heat. Add the diced onion and sauté until golden brown.

2. 2

   Add the minced garlic and ground beef to the skillet. Cook until the beef is browned, breaking it apart as it cooks.

3. 3

   Stir in the cumin, chili powder, salt, and pepper until well combined.

4. 4

   Remove the skillet from the heat and blend in the shredded cheddar until melted.

5. 5

   Spoon the beef-and-cheese mixture onto each flour tortilla. Fold in both sides, then roll tightly from the bottom up and tuck in the ends to seal.

6. 6

   Heat vegetable oil for frying to about 350°F. Place each chimichanga seam-side down in the oil first, then fry, turning as needed, until golden and crispy on all sides; allow about 1–2 minutes per side.

7. 7

   Serve immediately with sour cream, guacamole, salsa, and shredded lettuce.

Notes

The filling should be slightly saucy but not wet; cook until most liquid has evaporated. The source gives about 1–2 minutes per side for frying. Ground beef filling should reach 160°F. For make-ahead, assemble and refrigerate unfried chimichangas for up to a day, then fry just before serving. Fried leftovers can be reheated in a 400°F oven for 10 minutes. Baking alternative: brush with oil and bake at 425°F for 15–18 minutes, flipping halfway. Air-fryer alternative: spray with oil and air fry at 400°F for 10–12 minutes, turning halfway.

Nutrition per serving

• main
• dinner
• Tex-Mex
• beef
• comfort food
• fried
• crispy