Beef and Cheese Chimichangas
These chimichangas are filled with savory ground beef, gooey cheese, and a blend of flavorful spices, all wrapped in a crispy tortilla. Perfect for a satisfying meal, they can be topped with sour cream, lettuce, salsa, and tomatoes for added freshness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 pound Ground beef
- 1 can Refried pinto beans
- 6 large Flour tortillas
- 2 cups Cheese, shredded
- 1 tablespoon Chili powder
- 1/2 tablespoon Seasoned salt
- 1/2 tablespoon Ground cumin
- 1 teaspoon Black pepper
- 1 teaspoon Garlic salt
- 1/2 teaspoon dried Oregano
- 1/2–1 cup Water
- 2 cups Vegetable oil
- 1 cup Water (for beef)
Instructions
- Brown ground beef in a skillet over medium heat until no longer pink. Drain excess grease using a strainer.
- Return beef to the skillet over medium heat. Add seasonings and water. Mix thoroughly and simmer until water is absorbed.
- Heat vegetable oil in another skillet over medium heat. Assemble chimichangas by spreading refried beans on one side of each tortilla, followed by a layer of seasoned beef and a generous sprinkle of cheese.
- Roll tortillas tightly, folding in the sides halfway through rolling to enclose the filling.
- Place chimichangas seam side down into hot oil. Fry each side for 1-2 minutes until golden brown, including the sides.
- Remove chimichangas from oil and drain on a baking sheet or paper towels. Top with sour cream, lettuce, salsa, and chopped tomatoes.
- Serve hot.
Nutrition
- Calories: 650
- Sugar: 2g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 18g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg