Imagine coming home after a long day, craving something comforting, yet not wanting to spend hours in the kitchen. Enter Beef and Cheese Chimichangas: a weeknight game-changer that’s not only mouthwateringly delicious but surprisingly simple to whip up.
Perfect for feeding a hungry crowd or just satisfying your craving for something hearty, these chimichangas pack a flavorful punch that belies their easy preparation. And the best part? They’re a hit with everyone, making you the dinner hero without anyone guessing they’re sneakily nutritious!
These Beef and Cheese Chimichangas are more than just a meal; they’re a ticket to a satisfying dining experience that brings smiles and comfort to your table. So roll up your sleeves and get ready to enjoy a dish that promises to be a regular request in your dinner lineup!
Ingredients:
- 1 ½ lbs. Ground Beef
- 1 Can Refried Beans
- ½ Medium Onion, chopped
- 2 tsp. Minced Garlic
- 2 tsp. Chili Powder
- 1 tsp. Cumin
- ½ tsp. Oregano
- 10 10-inch Flour Tortillas
- 24 oz. Tomato Sauce
- 4 oz. Diced Green Chilis (canned)
- 4 oz. Chopped Jalapenos (canned)
- 1 ½ cups Shredded Taco Blend Cheese
- Salt and Pepper, to taste
- Oil for Frying
Instructions:
- Kick things off by browning the ground beef in a skillet over medium-high heat. Once fully cooked, drain any excess liquid to keep things crisp.
- Stir in the refried beans, chopped onion, minced garlic, ½ cup of tomato sauce, chili powder, oregano, cumin, and a pinch of salt and pepper. Let the mixture simmer over medium heat for about 5 minutes, ensuring all the flavors meld together beautifully.
- Warm the flour tortillas in the microwave until they’re pliable, making them easier to wrap around that savory filling.
- Heat about an inch of oil in a deep skillet over medium-high heat. While that’s getting hot, divide your beef and bean mixture evenly among the tortillas. Roll them up tightly, securing each one with a toothpick to keep all that goodness inside.
- Fry the chimichangas in the hot oil until they’re golden brown and irresistibly crispy. This won’t take long, so stay vigilant to avoid any overcooked mishaps.
- Transfer the crispy delights to a paper towel-lined tray to drain any excess oil, ensuring they stay crunchy.
- In a saucepan, warm the remaining tomato sauce, green chilis, and jalapeno peppers over medium heat. Adjust the seasoning with salt and pepper to your liking.
- To serve, smother the chimichangas in the warm sauce, sprinkle a generous amount of shredded cheese on top, and watch it melt into ooey-gooey perfection.