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, $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 the olive oil in a large skillet over medium-high heat.
- Add the ground beef, onion, bell pepper, and garlic. Cook until the beef is browned and the vegetables are tender. Drain any excess grease.
- Stir in the chili powder, cumin, oregano, salt, pepper, tomato sauce, and refried beans. Simmer for 5 minutes.
- Spoon the beef mixture evenly into the tortillas. Fold in the sides, then roll each tortilla tightly into a burrito shape.
- Secure each chimichanga with a toothpick.
- Heat about 1 inch of oil in a large skillet or deep fryer to 350°F.
- Carefully place the chimichangas seam-side down in the hot oil. Fry in batches if needed to avoid overcrowding.
- Fry for 2–3 minutes per side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain. Remove the toothpicks before serving.
- Serve warm.
Notes
For a baked option, preheat the oven to 425°F. Place the assembled chimichangas seam-side down on a parchment-lined baking sheet and brush the tops with olive oil. Bake for 15–20 minutes, 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
