Description
Crispy Beef & Cheese Chimichangas — golden, cheesy, and satisfying with seasoned beef, melty cheese, and a perfectly crunchy fried shell.
Ingredients
Scale
- 6 large flour tortillas
- 1 pound ground beef
- 1 can (15 oz) refried pinto beans
- 2 cups shredded cheese (cheddar or taco blend)
- 2 cups vegetable oil (for frying)
- 1 tablespoon chili powder
- ½ tablespoon seasoned salt
- ½ tablespoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon garlic salt or garlic powder
- ½ teaspoon dried oregano
- 1 cup water
- Optional toppings: Sour cream, Shredded lettuce, Salsa, Chopped tomatoes
Instructions
- In a skillet, cook ground beef over medium heat until browned. Drain grease and return to pan.
- Add chili powder, seasoned salt, cumin, black pepper, garlic salt, oregano, and water. Stir and simmer until water is absorbed.
- Warm tortillas to make pliable. Spread 1 tablespoon of refried beans, 1–2 tablespoons of beef, and a generous sprinkle of cheese on each tortilla.
- Fold in sides and roll tightly into a chimichanga. Secure with a toothpick if needed.
- Heat vegetable oil in a deep skillet over medium heat. Fry chimichangas seam-side down until golden brown, 1–2 minutes per side. Drain on paper towels.
- Serve topped with sour cream, lettuce, salsa, or tomatoes as desired.
Notes
- Use toothpicks to help secure chimichangas while frying.
- For a healthier version, bake at 400°F for 20 minutes or air fry at 375°F for 12 minutes.
- Swap beef for chicken or beans for a vegetarian twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chimichanga
- Calories: 419
- Sugar: 2g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg