Master the art of homemade chimichangas with ground beef
There is a dish that often graces my table and never fails to intrigue my guests. It has an exotic name that's challenging for some to pronounce, but its taste captivates anyone who tries it. I'm talking about chimichanga with ground beef—a deep-fried tortilla filled with flavorful meat, creamy beans, and stretchy cheese.
I can't count how many times someone has looked surprised when I mentioned making chimichanga with ground beef. The name isn't the simplest, but this dish's taste makes everyone who tries it once want seconds. This combination of a crispy tortilla, flavorful stuffing, and stretchy cheese enchants from the first bite. And the best part? This recipe can be made at home without any culinary tricks.
Chimichanga with ground beef – step-by-step recipe
Ingredients:
- 500 g of ground beef,
- 200 g of cheddar cheese,
- 100 g of red onion,
- 2 g of cumin,
- 2 g of chili powder,
- 2 g of granulated garlic,
- 2 g of granulated onion,
- 3 g of salt,
- 3 g of pepper,
- 400 g of pinto beans (canned),
- 6 flour tortillas,
- 1 cup of oil for frying.
Preparation:
- Peel and finely dice the red onion. Grate the cheddar cheese using a coarse grater. Measure the spices and mix them in a small bowl.
- In a pan, heat a small amount of oil and sauté the chopped onion until soft. Add the ground beef and spice mix. Cook, breaking up the meat until it changes colour. Remove from heat.
- In a separate pan, heat the pinto beans along with their liquid until most of the liquid evaporates. Then mash them with a fork.
- Place the mashed beans first in the centre of each tortilla, then the meat with onion, and finally the grated cheddar. Fold in the sides and tightly roll the tortilla.
- Heat the oil to about 175°C in a pan or pot. Place the burritos seam-side down and fry for about 3 minutes on each side until crispy and golden.
- Drain the finished chimichangas with ground beef of excess oil on a paper towel and serve with favourite sides like guacamole, salsa, and sour cream.
Chimichanga with ground beef – my tips
This dish can be customized—sometimes I use ground turkey or chicken instead of beef. It's worth adding corn, bell pepper, or jalapeño to the stuffing if I'm in the mood for something spicier. When I want to reduce frying, I bake the chimichangas in the oven preheated to 200°C for about 20 minutes—the result is different but equally delicious.
