Beef and Cheese Chimichangas
Large flour tortillas filled with seasoned ground beef, refried beans and cheese, folded tightly and fried seam-side down until golden brown. Baking and air fryer options included.
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Ingredients
- 1 pound ground beef
- 1 tablespoon chili powder
- 1/2 tablespoon seasoned salt
- 1/2 tablespoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon garlic salt or garlic powder
- 1/2 teaspoon dried oregano
- 1 cup water for simmering with the seasoned beef
- 1 can refried pinto beans
- 2 cups cheese shredded
- 6 flour tortillas large
- 2 cups vegetable oil for frying
Instructions
- Brown the ground beef in a skillet over medium heat. Check that it reaches 160°F with a food thermometer, then drain the excess grease.
- Return the beef to the skillet over medium heat. Add the chili powder, seasoned salt, cumin, black pepper, garlic salt, oregano and water. Stir and simmer until the water is absorbed.
- Heat the vegetable oil in a separate skillet over medium heat. Meanwhile, spread about 1 tablespoon of refried beans on one side of each tortilla. Add 1 to 2 tablespoons of beef and a generous sprinkle of cheese. Roll the tortilla over the filling, fold the sides inward halfway through, then finish rolling tightly.
- Place the chimichangas seam-side down in the hot oil. Fry for 1 to 2 minutes per side, flipping to brown the sides as well, until golden brown. Drain on a paper-towel-lined baking sheet.
- Serve with sour cream, shredded lettuce, salsa or chopped tomatoes if you like.
Notes
The frying oil is not counted in the nutrition, because most of it stays in the pan. To bake instead, brush with oil and bake seam-side down at 400°F for 18 to 20 minutes, flipping once.
Nutrition
Serving: 1servingCalories: 618kcalCarbohydrates: 50gProtein: 33.3gFat: 31.2gSodium: 1876mgFiber: 6.6gSugar: 3.2g