Tired of the same old dinner routine? Craving something flavorful, fun, and surprisingly easy to make? Then get ready to dive into the delicious world of chimichangas! This recipe for chimichangas with ground beef is a fantastic option for a quick weeknight dinner or a satisfying weekend meal. They're crispy, cheesy, and packed with savory ground beef – guaranteed to become a family favorite. Let's get cooking!
Ingredients:
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For the Filling:
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
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For the Chimichangas:
- 12 large flour tortillas (burrito size)
- 2 cups shredded cheddar cheese
- Vegetable oil, for frying (about 2 inches depth in a large skillet)
Instructions:
Prepare the Ground Beef Filling:
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the diced tomatoes (both cans), chili powder, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. Taste and adjust seasonings as needed.
Assemble and Fry the Chimichangas:
- Place a flour tortilla on a flat surface. Spoon about 1/3 cup of the ground beef mixture onto the center of the tortilla. Sprinkle generously with shredded cheddar cheese.
- Fold the sides of the tortilla inwards, then tightly roll it up from the bottom to create a burrito.
- Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot (a small piece of tortilla dropped in should sizzle immediately), carefully place the chimichangas seam-down in the hot oil. Fry in batches, avoiding overcrowding the pan.
- Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs to carefully turn the chimichangas.
- Remove the chimichangas from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
Serve and Enjoy!
Serve your delicious chimichangas immediately. They are fantastic on their own, or you can serve them with your favorite sides, such as sour cream, guacamole, salsa, or a simple Mexican rice. Enjoy this easy, healthy, and delicious meal!
Tips for the Best Chimichangas:
- Don't overcrowd the pan: Fry the chimichangas in batches to ensure even cooking and browning.
- Use a good quality oil: Vegetable oil with a high smoke point is ideal for frying.
- Adjust the spices: Feel free to adjust the amount of chili powder, cumin, and oregano to your liking. Add a pinch of cayenne pepper for extra heat!
- Make ahead: You can prepare the beef filling ahead of time and store it in the refrigerator until ready to assemble the chimichangas.
Variations:
- Chicken Chimichangas: Substitute ground chicken or shredded chicken for the ground beef.
- Vegetarian Chimichangas: Use black beans, corn, and other vegetables for a vegetarian filling.
- Different Cheeses: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend.
Nutritional Information (per chimichanga, approximate):
Calories: Approximately 350-400 (This will vary depending on the ingredients and portion size.)
This recipe provides a delicious and satisfying meal, perfect for busy weeknights or fun gatherings. The crispy tortilla, savory beef filling, and melted cheese make for a truly unforgettable culinary experience. Enjoy experimenting with different variations and making this recipe your own!