Ingredients
- 1 lb lean ground beef
- 1 cup shredded sharp cheddar cheese
- 6 large flour tortillas
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and sauté until soft, about 3–4 minutes. Add garlic and cook for 30 seconds.
- Add ground beef and cook until browned, breaking it apart as it cooks. Stir in cumin, chili powder, paprika, salt, and pepper. Cook for 2 more minutes. Remove from heat and let cool slightly.
- Lay out a tortilla and place a scoop of the beef mixture in the center. Top with shredded cheese. Fold in the sides and roll tightly into a burrito shape. Repeat with remaining tortillas.
- Heat vegetable oil in a deep skillet over medium-high heat. Once hot, carefully place chimichangas seam-side down and fry until golden brown on all sides, turning as needed. Remove and drain on paper towels.
- Serve hot with salsa, sour cream, or guacamole.
Notes
- To bake instead of fry, brush chimichangas with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Try adding black beans or rice to the filling for extra bulk and flavor.
- Use an air fryer at 375°F for 8–10 minutes for a crispier, lighter option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 chimichanga
- Calories: 460
- Sugar: 2g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
