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Crispy Beef & Cheese Chimichangas: Easy Homemade Recipe

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Experience the delightful crunch of homemade Beef And Cheese Chimichangas, filled with savory beef and gooey cheese. This recipe is perfect for a comforting dinner or a special treat for guests.

Ingredients

Scale
  • 1 to 1.5 pounds of lean ground beef (85-90% lean)
  • Monterey Jack cheese
  • Sharp cheddar cheese
  • Colby Jack cheese
  • Large flour tortillas (10-12 inches in diameter)
  • 1 yellow onion (finely diced)
  • Several cloves of garlic (minced)
  • Chili powder
  • Ground cumin
  • Dried oregano
  • Cayenne pepper (optional)
  • Tomato paste
  • Beef broth
  • Vegetable oil, canola oil, or peanut oil (for frying)
  • Sour cream (for garnish)
  • Salsa (for garnish)
  • Guacamole (for garnish)
  • Shredded lettuce (for garnish)
  • Diced tomatoes (for garnish)

Instructions

  1. Prepare the Beef Filling: Heat a large skillet or Dutch oven over medium-high heat. Add your ground beef and cook, breaking it up with a spoon, until it's fully browned, about 5-7 minutes.
  2. Once browned, carefully drain off any excess fat. Return the beef to the pan and reduce the heat to medium. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Stir in the chili powder, cumin, oregano, and cayenne pepper (if using). Cook for 1 minute, allowing the spices to toast and become fragrant.
  4. Stir in the tomato paste, coating the beef mixture well. Pour in the beef broth. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5-7 minutes.
  5. Remove the pan from the heat. Stir in about half of your grated cheese until it's melted and incorporated into the beef mixture. Set the filling aside to cool slightly.
  6. Assemble the Chimichangas: Lightly warm your flour tortillas. Lay a warm tortilla flat on a clean surface. Spoon about 1/2 to 2/3 cup of the beef and cheese filling slightly below the center of the tortilla. Sprinkle a little more of your remaining grated cheese over the filling.
  7. To fold, first fold the bottom edge of the tortilla up over the filling. Then, fold in the left and right sides tightly. Finally, roll the entire tortilla up from the bottom, creating a snug, compact package. Repeat with the remaining tortillas and filling.
  8. Fry the Chimichangas: Pour enough oil into a deep pot to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
  9. Carefully place 1-2 chimichangas into the hot oil, seam-side down first. Fry for 3-5 minutes, turning occasionally with tongs, until they are golden brown and crispy on all sides.
  10. Using tongs, carefully remove the cooked chimichangas from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil.
  11. Serve Immediately: Serve your hot, crispy Beef And Cheese Chimichangas immediately with your favorite toppings like sour cream, salsa, guacamole, and shredded lettuce.

Nutrition

Keywords: Don't overfill the tortillas to avoid bursting during frying. Warm tortillas make them easier to fold. Ensure the oil temperature is correct for crispy results.

Find it online: https://homebitesia.com/crispy-beef-cheese-chimichangas-easy-homemade-recipe/