Ultimate Easy Beef Chimichangas for the win!
We really enjoy Mexican food and chimichangas especially, but the area of south florida that we live in is somewhat limited. I mean we do have several mexican restaurants in this area but when I bought chimichangas they were overpriced and very small for the amount paid so I decided to make my own.
This beef and cheese chimichanga recipe is easy and quick but the resulting chimichangas are amazing.
Since we used the large flour tortillas, these are large enough to cut one in half and have lunch for the next day.
The ground beef is seasoned with chili powder, white onion, garlic salt and I also like to add in green chilis. I do not drain the chilis, put the juices into the beef for more flavor.
I love to use cast iron every chance I get. I mean the more you use your cast iron the better your food will taste over time so the meat was cooked in cast iron and I also lightly fried the chimichangas in the same cast iron.
Also, in my opinion, corn is a must. it adds to the texture, giving a little snap plus a touch of sweetness. It’s not critical but is a wonderful addition to an amazing dish.
1.5 Lbs 80/20 ground beef
2 cups mexican blend shredded cheese
1 small can green chilis
1 can of corn
1 cup taco sauce ( we like toco bell medium sauce )
6 large flour tortillas
2 cups canola oil for frying
1 medium white onion
1/4 cup chili powder
2 Tbsp garlic salt
2 Tbsp cumin
1 large tomato
2 Tbs sour cream
1 cup shredded lettuce
2 Tbsp guacamole
1 small can jalapeno slices (optional)
1 can of refried beans ( i use original)
I start out by preparing the guacamole and cutting up the lettuce, tomato, and onion.
Having all of your ingredients ready to go will make this recipe fast and easy. It's mostly prep as the actual chimichangas do not take long.
Brown the ground beef in a skillet but before it is completely browned, drain the fat then add in the onion, spices, and corn. Let the veggies soften and the onions become semi-translucent.
pour in the hot sauce and stir everything together. at this point,the meat is fully cooked and you don't want to evaporate all of that great hot sauce so transfer the meat mixture to a container and set to the side.
Take one of the large tortillas and spread a coating of the refried beans around the center area. Next spoon some of the meat mixture on top of the beans.
Top the mixture with shredded cheese. I personally love cheese so I probably put more than you would but this is your dish so just make it how you prefer.
Roll the chimichangas up by tuck in the end then start rolling from one side. try to make them tight so that they won't fall apart while frying.
Heat the oil over medium heat until it is slightly wavy on top. not smoking hot or else the tortillas will burn.
I simply put my stove on medium and that seems to be just right but stoves can vary.
One the oil is hot carefully add the chimichangas with the seam side down.
the inside of the chimichangas is already cooked so the objective here is to get a nice golden brown and crispy outside crust. Mine took about 1 minute per side but check your since stoves can vary, just use a flat spatula and some tongs to make sure its not burning because tortillas brown very quickly.
Flip the chimichanga and brown the other side.
Once done remove from the pan and place the chimichangas on a plate with a paper towel beneath to drain away the excess oil.
Put the chimichangas on another plate and top with sour cream, guacamole, diced tomatoes, sliced jalapenos, extra cheese, lettuce and a drizzle of hot sauce.