Chimichangas Recipe
Mexican · Main course · 50 min total
Crispy, deep-fried burritos filled with seasoned shredded beef, beans, and cheese, topped with sour cream and salsa.
20
min prep
min prep
30
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 lb beef chuck, cooked and shredded
- 1 tbsp vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup refried beans
- 4 large flour tortillas (10-inch)
- 1 cup shredded Monterey Jack cheese
- Vegetable oil for frying
- Toppings: sour cream, salsa, guacamole, chopped cilantro
Instructions
- In a skillet, heat 1 tbsp oil over medium heat. Add onion and garlic, cook until soft, about 3 minutes.
- Add shredded beef, cumin, chili powder, salt, and pepper. Cook for 2 minutes, stirring. Remove from heat.
- Warm tortillas in microwave for 20 seconds to make pliable.
- Spread 2 tbsp refried beans down the center of each tortilla. Top with 1/4 of the beef mixture and 1/4 cup cheese.
- Fold in the sides, then roll up tightly into a burrito shape, tucking in the ends.
- In a deep pot, heat 2 inches of oil to 375°F (190°C). Fry chimichangas, seam-side down, for 2-3 minutes per side until golden brown.
- Drain on paper towels. Serve immediately with toppings.
Tips
- Use leftover pot roast or rotisserie chicken as a shortcut.
- Bake at 400°F for 15 minutes instead of frying for a lighter version.
- Store leftovers in fridge for up to 3 days; reheat in oven to maintain crispiness.
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