Description
Golden shells crack open to reveal juicy spiced beef blended with melting cheddar and Monterey Jack, finished with creamy guacamole, sour cream, and fresh cilantro.
Ingredients
- 1 pound ground beef
- 1 tablespoon vegetable oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 packet taco seasoning
- 1/2 cup water
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup salsa
- 2 cups vegetable oil for frying
- 1/2 cup sour cream
- 1/2 cup guacamole
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat vegetable oil in a skillet over medium heat and sauté onion and garlic until translucent.
- Add ground beef and cook until browned, breaking it up with a spoon.
- Stir in taco seasoning and water, simmer until liquid is absorbed and mixture is thick.
- Lay a flour tortilla flat and spoon beef mixture onto its center, top with cheddar, Monterey Jack and salsa.
- Fold the sides of the tortilla inward, then roll tightly to enclose the filling and form a chimichanga.
- In a separate deep skillet, heat vegetable oil to 350°F (175°C).
- Fry each chimichanga seam side down for 2–3 minutes per side or until golden brown and crispy.
- Remove and drain on paper towels, then top with sour cream, guacamole and chopped cilantro before serving.
Notes
- For a lighter version, bake chimichangas at 400°F for 15–20 minutes, turning once until golden.
- You can prepare chimichangas ahead and freeze unbaked; bake from frozen, adding a few extra minutes.
- Swap beef for shredded chicken or pork and use your favorite salsa or hot sauce for variation.
- Serve with extra lime wedges, pico de gallo or a side of refried beans for a complete meal.