Beef and Cheese Chimichanga

Beef and Cheese Chimichanga

Crispy Golden Chimichangas with Savory Beef and Melted Cheese


  • 1 pound ground beef
  • 1 can (16 ounces) refried beans
  • 1/2 cup finely chopped onion
  • 3 cans (8 ounces each) tomato sauce, divided
  • 2 teaspoons chili powder
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • 12 flour tortillas (10 inches), warmed
  • 1 can (4 ounces) chopped green chilies
  • 1 can (4 ounces) chopped jalapeno peppers
  • Oil for deep-fat frying
  • 1-1/2 cups shredded cheddar cheese


  1. In a large skillet, cook beef over medium heat until no longer pink; drain.
  2. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic, and cumin.
  3. Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold the edge nearest filling up and over to cover. Fold in both sides and roll up. Secure with toothpicks.
  4. In a large saucepan, combine the chilies, peppers, and remaining tomato sauce; heat through.
  5. In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375°F. Fry chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.
  6. Sprinkle with cheese. Serve with sauce.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes

Kcal: 580 kcal | Servings: 6 servings

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