Beef and Cheese Chimichanga
Beef and Cheese Chimichanga
Ingredients:
- 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.How To Make Beef and Cheese Chimichanga:
Step 1: Prepare Filling
- In a large skillet, cook the ground beef over medium heat until no longer pink. Drain excess fat.
- Stir in refried beans, chopped onion, 1/2 cup tomato sauce, chili powder, minced garlic, and ground cumin. Combine well and let it cook for a few minutes until flavors meld.
Step 2: Assemble Chimichangas
- Spoon about 1/3 cup of the beef mixture off-center on each tortilla.
- Fold the edge nearest to the filling up and over to cover. Then, fold in both sides and roll up. Secure with toothpicks.
Step 3: Prepare Sauce
- In a large saucepan, combine chopped green chilies, chopped jalapeno peppers, and the remaining tomato sauce. Heat the sauce through.
Step 4: Fry Chimichangas
- In an electric skillet or deep-fat fryer, heat about 1 inch of oil to 375°F.
- Fry the chimichangas for 1-1/2 to 2 minutes on each side or until golden brown. Drain on paper towels.
Step 5: Serve
- Sprinkle shredded cheddar cheese over the fried chimichangas.
- Serve the chimichangas with the prepared sauce.
Tips:
- Toothpick Removal: Remember to remove the toothpicks before serving to avoid any accidents.
- Oil Temperature: Maintain the oil temperature around 375°F for optimal frying. Use a thermometer to check and adjust as needed.
- Customization: Feel free to customize the filling by adding ingredients like diced tomatoes, black olives, or cilantro based on your taste preferences.
