Description
Crispy chimichangas filled with seasoned ground beef and cheese, fried until golden brown.
Ingredients
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 (10 ounce) can diced tomatoes with green chiles, undrained
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 8 (8 inch) flour tortillas
- 1 cup shredded Monterey Jack cheese
- Vegetable oil for frying
Instructions
- In a large skillet, cook ground beef and onion over medium heat until beef is browned and onion is tender; drain.
- Stir in garlic, tomatoes with chiles, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
- Spoon about 1/2 cup of the beef mixture onto the center of each tortilla. Sprinkle with cheese.
- Fold in sides of tortilla, then fold up bottom and top to enclose filling. Secure with toothpicks if needed.
- Heat 1 inch of vegetable oil in a large skillet to 350°F (175°C).
- Fry chimichangas, two at a time, for 2-3 minutes on each side, or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
Notes
- Serve chimichangas with salsa, sour cream, or guacamole.
- For a less spicy version, use regular diced tomatoes instead of diced tomatoes with green chiles.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican