Beef Chimichanga Recipe
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
8
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Calories
360 kcal
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Course
Main Course
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Cuisine
Mexican
Beef Chimichanga Recipe
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Your family will love this crispy and delicious Beef chimichanga recipe. This dinner idea is simple, frugal and a great way to stretch your meat budget.
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Ingredients
- 1 pound lean ground beef
- 1 can refried beans (16 ounces)
- 1 onion (diced)
- 1 bell pepper (diced)
- 3 cloves garlic (minced)
- 1 Tablespoon olive oil
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- salt and pepper (to taste)
- 1 can tomato sauce (8 ounces)
- 1 cup cheddar cheese (shredded)
- 8 large flour tortillas (10 inches)
- oil for frying
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Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.
- Add the ground beef to the skillet and cook until browned and crumbly, breaking it up with a spatula as it cooks.
- Stir in the chili powder, ground cumin, dried oregano, salt, and pepper. Cook for an additional 1-2 minutes to toast the spices.
- Reduce the heat to low and add the refried beans and tomato sauce. Mix well and cook until heated through, about 3-5 minutes. Remove from heat and let the mixture cool slightly.
- Warm the tortillas in the microwave for 20-30 seconds to make them pliable.
- Divide the beef and bean mixture evenly among the tortillas, placing it in the center of each.
- Sprinkle shredded cheddar cheese on top of the mixture.
- Fold the sides of the tortilla over the filling, then tightly roll up the tortilla to form a burrito-like shape.
- Secure each chimichanga with a toothpick to keep it from unrolling while frying.
- Heat oil (about 1-inch deep) in a large skillet or deep fryer to 350°F.
- Carefully place the assembled chimichangas in the hot oil, seam-side down. Fry in batches, if necessary, to avoid overcrowding the skillet.
- Fry the chimichangas for 2-3 minutes on each side or until golden brown and crispy.
- Remove the chimichangas from the oil using tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Remove the toothpicks before serving.
Notes
- Baked Option:
- Do steps 1-8 from above, then follow:
- Preheat the oven to 425°F.
- Place the assembled chimichangas seam-side down on a baking sheet lined with parchment paper.
- Brush the tops of the chimichangas with olive oil.
- Bake for 15-20 minutes or until golden brown and crispy.
Nutrition Information
Show Details
Calories
360kcal
(18%)
Carbohydrates
26g
(9%)
Protein
21g
(42%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
49mg
(16%)
Sodium
951mg
(40%)
Potassium
575mg
(16%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
895IU
(18%)
Vitamin C
19mg
(21%)
Calcium
187mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 21g | 42% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 951mg | 40% |
| Potassium | 575mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 19mg | 21% |
| Calcium | 187mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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