Ingredients
- 1 lb lean ground beef
- 1 cup shredded sharp cheddar cheese
- 6 large flour tortillas
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce
- 1 tablespoon vegetable oil
- 1 cup vegetable oil for frying
- 1/2 cup sour cream (optional)
- 1/2 cup salsa (optional)
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup shredded lettuce (optional)
Instructions
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat.
- Add the chopped onion and cook for about 3 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Drain any excess fat from the skillet.
- Add chili powder, cumin, paprika, salt, and black pepper and stir well.
- Pour in the tomato sauce and simmer for about 5 minutes until slightly thickened.
- Remove the skillet from heat and allow the filling to cool slightly.
- Warm the tortillas briefly to make them easier to fold.
- Spoon about 1/3 cup of the beef mixture onto the center of each tortilla.
- Sprinkle shredded cheddar cheese over the beef filling.
- Fold in the sides of the tortilla and roll tightly like a burrito.
- Heat 1 cup vegetable oil in a deep skillet over medium heat.
- Place chimichangas seam-side down in the oil and fry for 2–3 minutes per side until golden and crispy.
- Transfer to a paper towel-lined plate to remove excess oil.
- Serve warm with sour cream, salsa, cilantro, and shredded lettuce if desired.
Notes
- Place chimichangas seam-side down first when frying to help seal them.
- Sharp cheddar adds strong flavor but Monterey Jack or Mexican blend cheese also works well.
- Warm tortillas slightly before rolling to prevent tearing.
- For a lighter version, brush with oil and bake at 400°F (200°C) for about 20 minutes.
- Add diced bell peppers, corn, or black beans to the filling for extra texture.
- Serve with guacamole, rice, or beans for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
- Diet: Halal
Nutrition
- Serving Size: 1 chimichanga
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 23 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg
