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My beef and cheese chimichanga solution works wonders for crazy nights when the family's starving and I'm short on time. The outside gets super crunchy while hiding a juicy, flavorful inside that brings restaurant-quality Mexican taste straight to your dinner table.
The first time I whipped these up, surprise visitors had just knocked on my door. What started as panic cooking has turned into a family favorite, with my kids now begging for "those crunchy taco wraps" at least twice every month.
Ingredients
- Ground beef: 1½ pounds gives you that filling protein punch for real Mexican taste
- Refried beans: add smoothness and hold everything together nicely
- Onion and garlic: create the tasty base that makes everything pop
- Chili powder, cumin and oregano: bring that authentic Mexican flavor combo
- Flour tortillas: grab the 10 inch ones so they'll fold right and cook evenly
- Tomato sauce: works as the main part of your topping and adds a nice tang
- Green chilis and jalapenos: give depth and let you control how spicy you want it
- Shredded taco cheese: gets all gooey on top of your hot chimichangas
Cooking Instructions
- Cook Your Beef:
- Brown ground beef on medium high until there's no pink left, about 7 minutes. Don't forget to drain the fat after or you'll end up with soggy chimichangas and greasy flavor.
- Mix Up The Filling:
- Throw in refried beans, diced onion, garlic, spices and ½ cup tomato sauce with the beef. Cook it all for 5 minutes while stirring often so everything gets friendly and the onions soften up nice.
- Get Tortillas Ready:
- Warm them in the microwave for about 30 seconds till they're bendy. Warm tortillas won't crack when you fold them and they'll stay closed better.
- Get Oil Hot:
- Pour about an inch of oil in a deep pan and heat till it's around 350°F. It should shimmer a bit but not start smoking.
- Load And Wrap:
- Put filling in the middle of each tortilla then fold one end over, tuck in the sides, and roll it up like a little package. A toothpick helps keep everything from falling apart in the oil.
- Fry Them Up:
- Fry till they're golden and crunchy, about 2 minutes each side. Watch them closely or they'll burn in a flash.
- Let Oil Drip Off:
- Put fried chimichangas on paper towels for a minute or two so extra oil can drain away and they'll stay nice and crispy.
- Whip Up The Sauce:
- Heat the rest of your tomato sauce with green chilis and jalapenos till warm, around 3 minutes. This makes a yummy topping that adds moisture to your crunchy wraps.
- Finish And Serve:
- Pour warm sauce over chimichangas, sprinkle cheese on top, and serve right away while they're still crunchy and the cheese starts getting melty.
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Green chilis in the sauce are my hidden trick. My grandma showed me years back how their mild tang perfectly balances the rich beef and cheese. Now at family get-togethers, everyone tries to figure out what that special flavor is but can't quite name it.
Make Ahead Options
You can make the filling up to two days early and keep it in the fridge. It actually tastes better this way since the spices get more time to mix together. Just warm it up a bit before putting it in tortillas and frying. The sauce keeps well too and just needs heating when you're ready. For busy weeknights, having the filling already done turns this into a quick 15 minute dinner from fridge to plate.
Serving Suggestions
These taste amazing with some Mexican rice and a basic green salad to round out your meal. Want to impress guests? Put out small dishes of guacamole, sour cream, and extra cheese so everyone can dress up their own plate. I always toss some lime wedges on the side too - the tanginess cuts through the rich flavors and makes everything pop. For parties, try making tiny ones with small tortillas as finger food.
Ingredient Substitutions
Ground turkey works great instead of beef if you want something lighter. Going vegetarian? Skip the meat and use an extra can of beans plus some cooked bell peppers and corn. You can try corn tortillas instead of flour but they're trickier to roll without breaking. No refried beans? Just mash up some black or pinto beans with a fork and you'll get pretty much the same texture. If you like things spicy, swap some of the green chilis for chipotle peppers in adobo sauce.
Common Queries
- → Can I bake the chimichangas instead of frying them?
You can definitely bake them for a lighter version. Just coat each tortilla with oil, set them on a baking sheet, and cook at 400°F for around 20-25 minutes until they're crispy and golden.
- → What is the best way to reheat chimichangas?
Warm them up in the oven at 350°F for 10-15 minutes to keep them crunchy. Don't use the microwave as they'll end up soggy.
- → Can I use a different type of meat?
Sure thing. You can swap ground beef for ground chicken, turkey, or pork to change up the taste.
- → What toppings go well with chimichangas?
A dollop of sour cream, some guacamole, chopped tomatoes, shredded lettuce, and fresh cilantro all make your chimichangas taste even better.
- → Can I freeze chimichangas for later use?
You bet. Just wrap each one in foil or plastic, put them in an airtight container, and they'll keep in the freezer for up to 3 months. Heat them in the oven when you're ready to eat.
- → Can I make these chimichangas vegetarian?
Sure can. Just use crumbled tofu or fake meat with the refried beans, and throw in some extra veggies like bell peppers or zucchini for a meat-free option.