Crispy Beef Chimichangas
Flour tortillas stuffed with seasoned ground beef and cheese, then pan-fried until golden and crispy. Serve with sour cream and salsa for a satisfying dinner ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- ½ lb ground beef
- 4 count flour tortillas, 8-inch
- ¾ cup shredded cheddar cheese
- ⅓ cup diced onion
- 1 tsp chili powder
- ½ cup vegetable oil for frying
Instructions
- 1
Place a 10-inch skillet over medium-high heat and add the ground beef and diced onion, breaking the beef into pea-sized pieces as it cooks, stirring every 15 seconds until no pink remains, about 4 minutes total.
- 2
Sprinkle the chili powder over the cooked beef and stir for 15 seconds until it smells strongly fragrant, then remove the skillet from heat.
- 3
Stir 0.5 cups of the shredded cheese into the beef mixture until melted and uniform, about 20 seconds.
- 4
Place one flour tortilla on a cutting board and spoon about 3 tablespoons of the beef-cheese mixture into the center, then sprinkle 1 tablespoon of the remaining cheese on top.
- 5
Fold the left and right edges of the tortilla 2 inches toward the center, covering part of the filling, then roll the bottom edge up and over the filling and keep rolling tightly away from you until completely sealed.
- 6
Repeat steps 4 and 5 with the remaining three tortillas, beef, and cheese until all four chimichangas are assembled and placed seam-side down on the cutting board.
- 7
Pour 0.5 cup of vegetable oil into a 10-inch skillet and set the heat to medium-high, waiting until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 8
Carefully slide two chimichangas seam-side down into the hot oil and fry for 2 to 3 minutes, watching for the bottom to turn deep golden brown and the edges to look darker.
- 9
Flip each chimichanga with tongs and fry the other side for 2 to 3 minutes until it is deep golden brown, then transfer to a paper-towel-lined plate.
- 10
Repeat steps 8 and 9 with the remaining two chimichangas, then serve immediately with sour cream and salsa on the side.
Tools you’ll need
- 10-inch skillet
- cutting board
- spoon
- tongs
- paper towels
- plate
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