Chimichanga Recipe
Mexican · Main course · 40 min total
A deep-fried burrito filled with seasoned meat, beans, and cheese, this chimichanga recipe delivers a crispy, golden exterior with a savory, satisfying filling.
20
min prep
min prep
20
min cook
min cook
4
servings
servings
620
kcal/serving
kcal/serving
Ingredients
- 1 lb ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (15 oz) can refried beans
- 1 cup shredded cheddar cheese
- 4 large flour tortillas (10-inch)
- Vegetable oil for frying
- Optional toppings: sour cream, salsa, guacamole
Instructions
- In a large skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onion is tender; drain excess fat.
- Stir in chili powder, cumin, salt, pepper, and refried beans; cook for 2-3 minutes until heated through. Remove from heat and let cool slightly.
- Place about 1/2 cup of the beef mixture and 1/4 cup cheese in the center of each tortilla. Fold in the sides, then roll up tightly, securing with toothpicks.
- In a deep skillet or pot, heat about 1 inch of vegetable oil to 350°F (175°C). Fry chimichangas, seam-side down, for 2-3 minutes per side until golden brown and crispy.
- Drain on paper towels. Remove toothpicks and serve hot with desired toppings.
Tips
- For a lighter version, bake at 400°F for 15-20 minutes, brushing with oil halfway.
- Use shredded chicken or pork instead of beef if preferred.
- Leftover chimichangas can be reheated in an air fryer or oven to maintain crispiness.
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