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Per serving
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- 1
Build the beefy filling
Heat a large skillet over medium and cook the ground beef until no longer pink, crumbling it up as it goes. Drain off the fat, then stir in the refried beans, finely chopped onion, 1/2 cup of the tomato sauce, chili powder, minced garlic and cumin. This is your filling — thick, spiced and ready to roll.
- 2
Roll 'em up
Lay your warmed 10-inch tortillas out assembly-line style. Spoon about 1/3 cup of the beef mixture slightly off-center on each one. Fold the edge nearest the filling up and over, fold in both sides, then roll up tight like a burrito. Fasten each with a toothpick so they don't pop open in the oil.
- 3
Quick chile sauce
In a large saucepan, combine the chopped green chiles, jalapeños and the remaining tomato sauce. Heat through over medium until warm and saucy. Done — that's the topping.
- 4
Fry to golden glory
In an electric skillet or deep fryer, heat 1 inch of oil to 375°F. Fry the chimichangas 1 1/2 to 2 minutes per side, turning until golden brown all the way around. Put the sealed side down first so it stays shut. Drain on paper towels and pull those toothpicks out.
- 5
Load up and serve
Sprinkle the hot chimichangas with shredded cheddar so it starts to melt, then serve with the chile sauce poured over or on the side. Sour cream, guac and a squeeze of lime never hurt anybody.
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Crispy Fried 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 jalapeño peppers
- vegetable oil
- 1 1/2 cup cheddar cheese
Instructions
- Build the beefy fillingHeat a large skillet over medium and cook the ground beef until no longer pink, crumbling it up as it goes. Drain off the fat, then stir in the refried beans, finely chopped onion, 1/2 cup of the tomato sauce, chili powder, minced garlic and cumin. This is your filling — thick, spiced and ready to roll.
- Roll 'em upLay your warmed 10-inch tortillas out assembly-line style. Spoon about 1/3 cup of the beef mixture slightly off-center on each one. Fold the edge nearest the filling up and over, fold in both sides, then roll up tight like a burrito. Fasten each with a toothpick so they don't pop open in the oil.
- Quick chile sauceIn a large saucepan, combine the chopped green chiles, jalapeños and the remaining tomato sauce. Heat through over medium until warm and saucy. Done — that's the topping.
- Fry to golden gloryIn an electric skillet or deep fryer, heat 1 inch of oil to 375°F. Fry the chimichangas 1 1/2 to 2 minutes per side, turning until golden brown all the way around. Put the sealed side down first so it stays shut. Drain on paper towels and pull those toothpicks out.
- Load up and serveSprinkle the hot chimichangas with shredded cheddar so it starts to melt, then serve with the chile sauce poured over or on the side. Sour cream, guac and a squeeze of lime never hurt anybody.