Description
A classic Tex-Mex dish featuring crispy fried tortillas filled with savory seasoned ground beef, melted cheese, and creamy refried beans, served with fresh toppings for a satisfying comfort meal.
Ingredients
6 large flour tortillas
1 pound ground beef
1 cup water (to add to cooked and seasoned beef)
2 cups shredded cheese
1 can refried pinto beans
2 cups vegetable oil (for frying chimichangas)
Seasoning for 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
1/2–1 cup water
Topping Ideas:
Sour cream
Shredded lettuce
Salsa
Chopped tomatoes
Instructions
- Brown the ground beef in a skillet over medium heat until fully cooked. Drain any excess grease.
- Return the beef to the skillet, add the seasoning blend and 1 cup of water, then simmer until the water is absorbed and the beef is well seasoned.
- Heat the vegetable oil in a separate skillet over medium heat for frying.
- Spread about a tablespoon of refried beans on one side of each tortilla, add 1-2 tablespoons of seasoned beef, and sprinkle with shredded cheese.
- Roll the tortillas tightly, folding in the sides to seal the filling inside.
- Carefully place each chimichanga seam side down into the hot oil and fry for 1-2 minutes on each side until golden brown and crispy.
- Remove from oil and drain on paper towels to remove excess grease.
- Serve hot, topped with sour cream, shredded lettuce, salsa, and chopped tomatoes as desired.
Notes
For a spicier version, add chopped jalapeños or hot sauce to the beef mixture.
Bake chimichangas at 400°F for 15-20 minutes with a light oil brush for a healthier option.
Try swapping pinto beans for black beans or adding sautéed onions and peppers for extra flavor.
Vegetarian option: use sautéed mushrooms, bell peppers, and beans instead of ground beef.
Use different cheeses like pepper jack or Mexican blend to vary flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in oven or air fryer at 350°F for about 10 minutes to keep crispy.
Freeze individually wrapped chimichangas for up to 2 months; bake from frozen at 375°F for 20-25 minutes to reheat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
