Authentic Mexican Beef Chimichanga Recipe

Ingredients

  • 1 lb ground beef
  • 1 medium-sized onion, chopped
  • 2 cloves of garlic, minced
  • 1 jalapeno, seeded and finely chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 oz) refried beans
  • 1 cup shredded cheddar cheese
  • 8 large flour tortillas
  • Vegetable oil for frying
  • Optional toppings: guacamole, sour cream, salsa, chopped green onions

Steps and instructions

  1. In a large skillet, cook the ground beef over medium heat until no longer pink. Drain the fat.
  2. Add the chopped onion, minced garlic, and chopped jalapeno to the skillet. Cook until the onions are translucent.
  3. Add cumin, salt, and black pepper to the skillet and stir to combine.
  4. Stir in the refried beans and cook until heated through.
  5. Remove the skillet from the heat and stir in the shredded cheddar cheese.
  6. Warm the flour tortillas in the microwave for about 20 seconds to make them more pliable.
  7. Spoon about 1/4 cup of the beef mixture onto the center of each tortilla. Fold in the sides and roll up tightly.
  8. Heat the vegetable oil in a large skillet over medium-high heat.
  9. Fry the chimichangas, a few at a time, until golden brown on all sides. Use tongs to turn them as needed.
  10. Drain the chimichangas on paper towels.
  11. Serve warm with your choice of toppings.

Tools for making

  • Skillet - A large skillet for cooking the ground beef and other ingredients.
  • Spatula - A spatula for stirring and flipping the ingredients in the skillet.
  • Knife - A knife for chopping the onion, mincing the garlic, and seeding the jalapeno.
  • Cutting Board - A cutting board for safely chopping the onion, garlic, and jalapeno.
  • Measuring Spoons - Measuring spoons for accurately measuring the cumin, salt, and black pepper.
  • Can Opener - A can opener to open the can of refried beans.
  • Grater - A grater to shred the cheddar cheese.
  • Microwave - A microwave to warm the flour tortillas.
  • Tongs - Tongs for flipping and removing the chimichangas from the skillet.
  • Large Skillet - Another large skillet for frying the chimichangas in vegetable oil.
  • Paper Towels - Paper towels for draining the fried chimichangas.

Recipe variations

  • Use shredded chicken or cooked ground turkey instead of ground beef for a different protein option.
  • Replace the flour tortillas with corn tortillas for a gluten-free version.
  • Add diced bell peppers or corn kernels to the beef mixture for added texture and flavor.
  • Experiment with different types of cheese such as Monterey Jack, pepper jack, or Mexican cheese blend.
  • Include a variety of spices like chili powder, paprika, or oregano to customize the flavor profile.
  • Add a tablespoon of adobo sauce or chipotle peppers in adobo to give the filling a smoky and spicy kick.
  • Make it vegetarian by substituting the ground beef with sautéed mushrooms or a meat substitute like crumbled tofu or tempeh.
  • For a healthier option, bake the chimichangas instead of frying them. Preheat the oven to 400°F (200°C), brush the chimichangas with oil, and bake for about 20 minutes or until crispy.
  • Serve the chimichangas with a side of rice, beans, or a fresh salad to complete the meal.

Recipe overview

This recipe is for delicious and crispy Beef Chimichangas, a deep-fried burrito that's popular in Tex-Mex cuisine. The scrumptious filling is made from ground beef, refried beans, and cheese, all seasoned with traditional Mexican spices. The filled tortilla is then fried to a golden perfection, resulting in a chimichanga with a crispy exterior and a warm, flavorful interior. With optional toppings like guacamole, sour cream, salsa, and green onions, you can fully customize these chimichangas to your liking. Although this dish requires a bit of prep work, the result is rewarding. Get ready for a flavorful adventure and a fun cooking experience with this Beef Chimichanga recipe.

Common questions

  1. Can I use ground turkey instead of ground beef? Yes, you can substitute ground turkey for ground beef in this recipe.
  2. Can I use corn tortillas instead of flour tortillas? While traditionally chimichangas are made with flour tortillas, you can certainly use corn tortillas if you prefer. Just keep in mind that corn tortillas may have a different texture and flavor.
  3. Can I bake the chimichangas instead of frying them? Yes, if you prefer a healthier alternative, you can bake the chimichangas in a preheated oven at 400°F (200°C) for about 20-25 minutes until they are crispy and golden brown.
  4. Can I freeze the chimichangas? Yes, you can freeze the chimichangas for later. After frying (or baking) them, let them cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. To reheat, you can bake them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through.
  5. What toppings go well with chimichangas? Chimichangas can be served with a variety of toppings such as guacamole, sour cream, salsa, chopped green onions, or shredded lettuce. Feel free to customize them based on your preferences.

Serving dishes and utensils

  • Skillet - A large skillet is needed for cooking the ground beef and other ingredients.
  • Large spoon - A large spoon is useful for stirring the ingredients in the skillet.
  • Knife - A knife is needed for chopping the onion and jalapeno.
  • Cutting board - A cutting board provides a stable surface for chopping ingredients.
  • Microwave - The microwave is used to warm the flour tortillas for easy folding.
  • Tongs - Tongs are useful for turning the chimichangas while frying them.
  • Large skillet for frying - A large skillet is needed for frying the chimichangas.
  • Paper towels - Paper towels are used to drain the fried chimichangas.
  • Serving plates - Plates are needed for serving the chimichangas.

Origin stories

Despite its name, the beef chimichanga is not a traditional Mexican dish. The savory, deep-fried burrito was actually born out of culinary improvisation in the Southwestern United States. As the story goes, Woody Johnson, founder of Macayo’s Mexican Kitchen in Phoenix, accidentally dropped a burrito into a deep fryer in the 1950s. Instead of wasting the food, he decided to serve it anyway and the chimichanga was born! The word “chimichanga” itself is a bit of a mystery, with several theories floating around. Some say it's a Mexican-Spanish term equivalent to "thingamajig", while others believe it's a playful term for a "whatchamacallit". Regardless of the true story, the chimichanga has become a beloved staple in Tex-Mex cuisine, showcasing how delicious accidents can be.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.