Beef Chimichanga Recipe
Your family will love this crispy and delicious Beef chimichanga recipe. This dinner idea is simple, frugal and a great way to stretch your meat budget.
Servings: 8
Cost: $16.08 Per Recipe, $2.01 Per Serving
Ingredients
- 1 pound lean ground beef
- 1 can refried beans (16 ounces)
- 1 onion (diced)
- 1 bell pepper (diced)
- 3 cloves garlic (minced)
- 1 Tablespoon olive oil
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- salt and pepper (to taste)
- 1 can tomato sauce (8 ounces)
- 1 cup cheddar cheese (shredded)
- 8 large flour tortillas (10 inches)
- oil for frying
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium high heat.
- Add 1 pound lean ground beef, 1 diced onion, 1 diced bell pepper, and 3 minced garlic cloves. Cook until the beef is browned and the vegetables are tender. Drain excess grease.
- Stir in 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, salt and pepper to taste, 1 can (8 oz) tomato sauce, and 1 can (16 oz) refried beans. Simmer for 5 minutes.
- Spoon the beef mixture evenly into 8 large flour tortillas and fold the sides of the tortilla over the filling, then tightly roll up the tortilla to form a burrito-like shape.
- Secure each chimichanga with a toothpick to keep it from unrolling while frying.
- Heat oil (about 1-inch deep) in a large skillet or deep fryer to 350°F.
- Carefully place the assembled chimichangas in the hot oil, seam-side down. Fry in batches, if necessary, to avoid overcrowding the skillet.
- Fry the chimichangas for 2-3 minutes on each side or until golden brown and crispy.
- Remove the chimichangas from the oil using tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Remove the toothpicks before serving.
- Serve warm.
Notes
Baked Option:
Do steps 1-8 from above, then follow:
Preheat the oven to 425°F.
Place the assembled chimichangas seam-side down on a baking sheet lined with parchment paper.
Brush the tops of the chimichangas with olive oil.
Bake for 15-20 minutes or until golden brown and crispy.
Nutrition
Calories: 360kcal | Carbohydrates: 26g | Protein: 21g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 951mg | Potassium: 575mg | Fiber: 5g | Sugar: 6g | Vitamin A: 895IU | Vitamin C: 19mg | Calcium: 187mg | Iron: 4mg
