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Per serving
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- 1
Build the filling
Brown the ground beef in a large skillet over medium heat, breaking it up as it goes, then drain off the fat. Stir in the refried beans, finely chopped onion, 1/2 cup of the tomato sauce, the chili powder, minced garlic, and cumin. Let it bubble together for a couple minutes until thick and scoopable.
- 2
Roll 'em up
Spoon about 1/3 cup of filling just off-center on each warmed 10-inch flour tortilla. Fold the near edge over the filling, fold in both sides, then roll it up tight like a little burrito package. Secure each one with a toothpick so it holds together in the oil.
- 3
Warm the sauce
In a saucepan, combine the chopped green chiles, chopped jalapenos, and the remaining tomato sauce. Heat through over medium and keep warm for serving.
- 4
Fry till golden
Heat about 1 inch of oil to 375 degrees F in a deep fryer or electric skillet. Fry each chimichanga 1 1/2 to 2 minutes per side, until deep golden and crispy all over. Drain on paper towels and pull out those toothpicks.
- 5
Load it up
Sprinkle the hot chimichangas with shredded cheddar so it melts right into the crackly shell, then serve with that warm chile-tomato sauce spooned over the top.
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Crispy Beef Chimichangas
Created by: TacoEveryDay
Ingredients
- 1 lb ground beef
- 16 oz refried beans
- 1/2 cup onion
- 24 oz tomato sauce
- 2 tsp chili powder
- 1 tsp garlic
- 1/2 tsp ground cumin
- 12 flour tortillas
- 4 oz green chiles
- 4 oz jalapeno peppers
- vegetable oil
- 1 1/2 cup cheddar cheese
Instructions
- Build the fillingBrown the ground beef in a large skillet over medium heat, breaking it up as it goes, then drain off the fat. Stir in the refried beans, finely chopped onion, 1/2 cup of the tomato sauce, the chili powder, minced garlic, and cumin. Let it bubble together for a couple minutes until thick and scoopable.
- Roll 'em upSpoon about 1/3 cup of filling just off-center on each warmed 10-inch flour tortilla. Fold the near edge over the filling, fold in both sides, then roll it up tight like a little burrito package. Secure each one with a toothpick so it holds together in the oil.
- Warm the sauceIn a saucepan, combine the chopped green chiles, chopped jalapenos, and the remaining tomato sauce. Heat through over medium and keep warm for serving.
- Fry till goldenHeat about 1 inch of oil to 375 degrees F in a deep fryer or electric skillet. Fry each chimichanga 1 1/2 to 2 minutes per side, until deep golden and crispy all over. Drain on paper towels and pull out those toothpicks.
- Load it upSprinkle the hot chimichangas with shredded cheddar so it melts right into the crackly shell, then serve with that warm chile-tomato sauce spooned over the top.