My father-in-law happened to stop by while these were still on the counter
Beef and cheese chimichangas are a delectable Mexican dish, perfect for those who crave a crispy, savory meal. This guide will take you through every aspect of making these delicious chimichangas, from preparing the meat filling to serving the final product. Whether you’re a novice cook or a seasoned chef, this comprehensive guide will ensure you create a meal that’s sure to impress.
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Ingredients:
For the Meat Filling:
| Ingredient | Quantity |
|---|---|
| Vegetable oil | 1 tablespoon |
| Ground beef | 1 pound |
| Onion, finely chopped | 1 |
| Garlic, minced | 2 cloves |
| Taco seasoning | 1 packet (or 2 tablespoons homemade) |
| Beef broth | 1/2 cup |
| Green chiles, drained (optional) | 1 can (4 ounces) |
For Assembly:
| Ingredient | Quantity |
|---|---|
| Large flour tortillas | 8 |
| Shredded cheddar cheese | 1.5 cups (or a mix of cheddar and Monterey Jack) |
| Vegetable oil (for frying) | As needed |
Instructions:
Prepare the Meat Filling
- Heat the Skillet: In a large skillet, heat vegetable oil over medium heat.
- Sauté Aromatics: Add the chopped onion and minced garlic. Sauté until softened and fragrant, about 2-3 minutes.
- Cook the Beef: Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks.
- Drain Excess Grease: Once the beef is cooked through, drain any excess grease from the skillet.
- Add Seasoning and Broth: Stir in the taco seasoning and beef broth. Simmer for 5-7 minutes, until the mixture has thickened slightly.
- Optional Chiles: If using, stir in the drained green chiles and cook for an additional 2-3 minutes. Remove from heat and set aside.
Assemble the Chimichangas
- Prepare Tortillas: Lay out the flour tortillas on a flat surface.
- Add Filling and Cheese: Spoon a generous amount of the beef filling onto the center of each tortilla. Sprinkle shredded cheese over the beef filling.
- Fold Tortillas: Fold the sides of the tortilla over the filling, then fold the bottom edge up and roll tightly to form a burrito-shaped chimichanga.
- Heat Oil: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Fry Chimichangas: Carefully place the assembled chimichangas seam-side down into the hot oil, in batches if necessary, and fry until golden brown and crispy, about 2-3 minutes per side.
- Drain Excess Oil: Remove the chimichangas from the oil and drain on paper towels to remove excess oil.
Serve and Enjoy
- Serve: Serve the hot and crispy beef and cheese chimichangas with your favorite toppings such as salsa, sour cream, guacamole, or chopped cilantro.
- Enjoy: Enjoy the delicious flavors of the Southwest with each bite of these homemade chimichangas!
