Beef and Cheese Chimichanga
Beef Chimichangas filled with a ground beef/refried bean mixture seasoned with chili powder, cumin, and oregano, rolled up and fried until crispy.
Serve this baked Beef Chimichanga with salsa sauce and sour cream. Easy to prepare and sure to become a favorite!
And covered with cheese and jalapeno tomato sauce tastes so much better than restaurant chimichangas.
My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichanga individually to take out as needed.
1 pound ground beef
1 can (16 ounces) refried beans
1/2 cup finely chopped onion
3 cans (8 ounces each) tomato sauce, divided
2 teaspoons chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
12 flour tortillas (10 inches), warmed.
1 can (4 ounces) chopped green chilies.
1 can (4 ounces) chopped jalapeno peppers.
Oil for deep-fat frying.
1-1/2 cups shredded cheddar cheese.
In a large skillet, cook beef over medium heat until no longer pink, drain.
Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic, and cumin.
Spoon about 1/3 cup of beef mixture off-center on each tortilla.
Fold edge nearest filling up and over to cover. Fold in both sides and roll-up.
Fasten with toothpicks. In a large saucepan, combine the chilies, peppers, and remaining tomato sauce, heat through.
In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°.
Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned.
Drain on paper towels. Sprinkle with cheese. Serve with sauce.
They are sure to be a family favorite…!!
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