Beef and Cheese Chimichangas
Beef and Cheese Chimichangas are crispy, golden tortillas filled with seasoned ground beef, refried beans, and cheese, then topped with a warm tomato chile sauce. This hearty recipe is perfect for an easy family dinner.
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Servings: 10
Ingredients
- 1 1/2 lbs ground beef
- 1 can refried beans
- 1/2 medium onion chopped
- 2 tsp minced garlic
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- 10 large flour tortillas 10-inch
- 24 oz tomato sauce
- 4 oz diced green chiles
- 4 oz chopped jalapeños
- 1 1/2 c shredded taco blend cheese
- Salt to taste
- Pepper to taste
- Oil for frying
Instructions
- Place the ground beef into a skillet over medium-high heat on the stovetop. Cook until fully browned, breaking the meat apart as it cooks. Drain any excess grease from the skillet.
- Add the refried beans, chopped onion, minced garlic, 1/2 c of the tomato sauce, chili powder, cumin, oregano, and salt and pepper to taste to the skillet with the browned beef. Stir well to combine.
- Continue cooking the beef mixture over medium heat for 5 minutes, stirring occasionally, until the onion begins to soften and the filling is thoroughly heated.
- Warm the flour tortillas in the microwave for a few seconds until soft and pliable.
- Pour approximately 1 inch of oil into a deep-sided skillet. Heat the oil over medium-high heat until ready for frying.
- Divide the beef filling evenly among the tortillas, placing the filling in the center of each tortilla.
- Fold one side of each tortilla over the filling, tuck in the ends, and roll tightly to form a secure packet. Fasten each chimichanga with a toothpick to help maintain its shape during frying.
- Carefully place the chimichangas into the hot oil and fry until golden brown and crisp on both sides. Work in batches if necessary to avoid overcrowding the skillet.
- Transfer the fried chimichangas to a paper towel-lined tray or plate to drain any excess oil.
- In a saucepan over medium heat, combine the remaining tomato sauce, diced green chiles, and chopped jalapeños. Heat until warmed through, stirring occasionally. Season with additional salt and pepper if needed.
- To serve, spoon the warm sauce over the chimichangas and top with the shredded taco blend cheese.
Notes
To make this recipe gluten free, use certified gluten-free tortillas in place of standard flour tortillas. Also verify that the refried beans, taco blend cheese, tomato sauce, canned green chiles, canned jalapeños, and seasonings are all labeled gluten free, since ingredients and processing methods may vary by brand. Fry in clean oil that has not been used for foods containing gluten to avoid cross-contact.