Crispy Beef Chimichanga
Seasoned ground beef wrapped in a flour tortilla and pan-fried until golden, topped with a quick sour cream drizzle and fresh cilantro. A weeknight take on the classic that skips the deep fryer.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 28g
Ingredients
- ½ lb ground beef
- ½ cup canned diced tomatoes
- 2 count large flour tortillas (8-inch)
- ½ cup shredded cheddar cheese
- ¼ cup sour cream
- 1 tsp cumin
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Brown ground beef in a skillet over medium-high, breaking it up as it cooks, until no pink remains, about 5 minutes.
- 2
Drain excess fat, then add cumin, diced tomatoes, and a pinch of salt. Simmer for 2 minutes until fragrant.
- 3
Warm tortillas in the microwave for 30 seconds to make them pliable, then divide filling and cheese between them.
- 4
Roll each tortilla tightly, tucking in the sides, and place seam-side down on a clean plate.
- 5
Wipe skillet clean, add 1 tbsp oil, and pan-fry chimichangas over medium-high for 2 minutes per side until golden.
- 6
Top each with a dollop of sour cream and fresh cilantro. Serve hot.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- microwave
- plate
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