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Beef and Cheese Chimichangas

Crispy, savory beef and cheese filled chimichangas that promise a delightful crunch and melty goodness with every bite.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb Ground beef Make sure it’s Halal
  • 1 cup Shredded cheese Cheddar or a blend works nicely
  • 1 cup Refried beans
  • 1 small Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 teaspoon Cumin
For Assembling and Frying
  • 4 pieces Large flour tortillas
  • Enough for frying Oil For deep frying
  • As needed serving Sour cream & salsa For serving (optional but highly recommended)

Method
 

Preparation
  1. In a large skillet over medium heat, add the ground beef and chopped onion. Cook until browned, about 5-7 minutes.
  2. Stir in the minced garlic and cumin, and cook for another minute until fragrant.
  3. Remove from heat and stir in the refried beans and shredded cheese until well combined.
  4. Place a tortilla flat, add a generous amount of the beef and cheese filling in the center, fold the sides in, and roll it up tightly.
Cooking
  1. Heat oil in a large pot over medium-high heat. Once hot, add chimichangas (two or three at a time) and fry until golden brown, about 3-4 minutes, flipping halfway through.
  2. Remove with tongs and place on a paper towel-lined plate to drain excess oil.
  3. Serve hot with sour cream and salsa for dipping.

Notes

Leftover chimichangas can be stored in the fridge for up to 3 days or frozen for up to a month. To reheat, place in an oven at 375°F (190°C) for about 15-20 minutes.