Ingredients
Scale
For the Beef Filling:
- 1 tablespoon vegetable oil
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1/2 cup beef broth
- 1 can (4 ounces) green chiles, drained (optional)
For Assembly:
- 8 large flour tortillas
- 1 1/2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- Vegetable oil, for frying
For Serving:
- Sour cream
- Guacamole
- Salsa
- Chopped lettuce and diced tomatoes (optional)
Instructions
Prepare the Beef Filling:
- Cook Beef: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the ground beef and cook until it’s no longer pink, breaking it apart with a spoon.
- Add Aromatics: Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is translucent.
- Season: Stir in the taco seasoning, beef broth, and green chiles (if using). Let the mixture simmer until most of the liquid has evaporated, about 5-7 minutes. Remove from heat and let it cool slightly.
Assemble the Chimichangas:
- Fill Tortillas: Lay out the flour tortillas on a flat surface. Divide the beef mixture among the tortillas, placing it in the center. Top each with shredded cheese.
- Fold: Fold in the sides of each tortilla, then roll them up tightly to enclose the filling.
- Secure: Use toothpicks to secure the ends of the tortillas, if necessary.
Fry the Chimichangas:
- Heat Oil: In a large skillet or a deep fryer, heat about 1 inch of vegetable oil to 375°F (190°C).
- Fry: Fry the chimichangas in batches, seam side down first, turning once, until they are golden brown and crispy, about 2-3 minutes per side.
- Drain: Remove the chimichangas from the oil and drain them on paper towels. Remove any toothpicks if you used them.
Serve:
- Serve the chimichangas hot, accompanied by sour cream, guacamole, salsa, and any other desired toppings, such as chopped lettuce and diced tomatoes.
