What is comfort food? Think tacos, but taken to a whole new level of deliciousness. We’re talking about chimichangas, those golden, crispy pockets of pure happiness. If a taco and burrito had baby, and then that baby went to the spa for frying, what would you do? What is a chimichanga? What is this particular oneWhat are some chimichangIs one I’ve tweaked and perfect over the years, and it’s honestly a weeknight lifesaver. What is the aroma of baking? What are the filling options for ground beef? Is it a classic?
What is Chimichanga?
What is a chimichanga? What is flour tortilla? What is the best way to cook beans – that’s either deep fried or baked until golden brown. The name “chimichanga” is rumored to have originated from a Tucson, Arizona restaurant, and while it is not known for sure, it’s not true. What is the exact story of the Russian Revolution? Is it a crowd pleaser What is the best way to take a burrito and make it crispy? What makes it so irresistible? What is comfort food at its finest?
Why you’ll love this recipe?
What do I love about this book?What are some chimichangIs that it delivers that authentic, restaurant-style taste without all the fuss (and grease! What are the benefits of deep-frying
- Flavor Explosion:What are some of the best combinations of seasoned ground beef, melty cheese, and crispy tortillas? Every bite is a symphony of textures and tastes.
- SurprisinglyDon’t let the fancy name fool you. Is it easy to throw together a recipe for chicken? Is it faster than ordering takeout?
- Budget FriendlyGround beef is a relatively inexpensive protein, and you probably already have most of the other types. What are the ingredients in your pantry? What is the best way to feed a crowd without breaking the bank?
- Super Versatile:What is a blank canvas for culinary creativity? Can you substitute ground beef for shredded chicken, pork, or vegetarian filling? What’s your favorite topping?
What is your favorite burrito recipe? What makes a car that crispy is what really sets it apart from other cars? Plus, baking them makes it a healthier option, so you can indulge without the guilt! Is frying less messy than baking?
How do I make Chimichangas?
Quick Overview
What is the beauty of this world?What are some chimichangWhat lies in simplicity? You basically cook your filling, assemble the chimichangas, and then bake them to golden brown. How do you not overstuff tortillas in the oven? I’ve been whipping these up for a few years now. I know it’s hard, but once you get the hang of it, you’ll be whipping them up again and again. Is it easier than you think?
Ingredients
For the Ground Beef Filling:
- 1 pound ground beef (I prefer using 80/20 for the extra flavor, but lean ground meat works too)
- 1 onion, chopped
- 1 green bell pepper, chopped. 1 tsp. of
- 1 packet taco seasoning (or homemade blend – recipe below)?
- 1 (15-ounce) can of black beans, rinsed and drained.
- 1 can of corn, drained.
- 1 cup shredded cheddar cheese (or your favorite Mexican cheese blend)
- Olive oil for sautéing.
What is my homemade taco seasoning blend? 2 tablespoons chili powder, 1 tablespoon cumin, 2 teaspoons paprika, 1/2 teaspoon garlic powder. 1/4 teaspoon salt. What is the best onion powder to use? I always make a big batch and keep it on hand!
For the Chimichangas:
- 8 large flour tortillas (burrito size)
- 2 tablespoons of melted butter or olive oil. Add more if desired.
- Optional toppings: sour cream, salsa, guacamole, chopped cilantro.
What are the steps to
Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray. This prevents the chimichangas from sticking and ensures a crispy bottom. Trust me, this step is important!
Step 2: Sauté Vegetables
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the cheese and stir until well combined. Add the chopped onion and green bell pepper and sauté until softened, about 5-7 minutes. What is the best way to sauté veggies first? I always do this step, even when I’m short on time.
Step 3: Brown the Beef
Add ground beef to a large skillet and cook, breaking it up with the spoon, until browned. What are some good ways to drain off excess grease from a chimichanga? I like the flavor of 80/20 ground beef, but I don’t like it. I use it all the time.
Step 4: Season and Simmer
Stir in the taco seasoning (or your homemade blend! ), black beans, and corn. Add 1/4 cup of water and simmer for 5 minutes, allowing the flavors to meld together. What is the simmering step for a filling?
Step 5: Assemble the Chimichangas
How do you warm tortillas in the microwave for about 15 seconds? How easy is it to roll? Place about 1/2 cup of ground beef mixture in the center of each tortilla. Top with shredded cheddar cheese. Don’t overfill them, or they’ll be impossible to roll and will likely burst in the oven.
Step 6: Roll ‘Em Up!
Fold in the sides of the tortilla and then roll it up tightly, burrito-style. Place the chimichangas seam-side down on the prepared baking sheet. This helps them stay closed during baking.
Step 7: Brush and Bake
Brush the tops of the chimichangas with melted butter or olive oil. This is what gives them that beautiful golden-brown color and crispy texture. Bake for 15-20 minutes, or until golden brown and crispy. Keep an eye on them, as oven times can vary.
Step 8: Serve and Enjoy!
Remove the chimichangas from the oven and let them cool slightly before serving. Top with your favorite toppings, such as sour cream, salsa, guacamole, and chopped cilantro. Serve immediately and enjoy! The best part is that satisfying crunch when you bite into them.
What to Serve It With
Chimichangas are a meal in themselves, but they’re even better with a few tasty sides!
- For a Casual Fiesta: Serve with a side of Mexican rice, refried beans, and a big bowl of tortilla chips and guacamole. This is my go-to for family dinners and casual get-togethers.
- For a Lighter Meal: Pair with a fresh and vibrant salad, like a Mexican street corn salad or a simple avocado salad. This is a great option if you’re looking for a healthier meal.
- For a Spicy Kick: Add a side of pickled jalapeños or a spicy salsa to amp up the heat. My husband loves this!
My family loves to make it a build-your-own chimichanga bar, with all sorts of toppings and sides. It’s a fun and interactive way to enjoy this delicious meal. We usually do this on Friday nights for a fun and festive family dinner.
Top Tips for Perfecting Your Chimichangas
After making this chimichangas recipe countless times, I’ve learned a few tricks along the way. Here are my top tips for achieving chimichanga perfection:
- Don’t Overfill: Resist the urge to stuff your chimichangas to the brim. Overfilling will make them difficult to roll and prone to bursting in the oven.
- Warm the Tortillas: Warming the tortillas slightly makes them more pliable and less likely to tear when rolling. A quick zap in the microwave is all it takes.
- Seal the Seam: Placing the chimichangas seam-side down on the baking sheet helps to seal the seam and prevent them from opening up during baking.
- Brush with Butter or Oil: Brushing the tops of the chimichangas with melted butter or olive oil is essential for achieving that golden-brown color and crispy texture.
- Don’t Overbake: Keep a close eye on the chimichangas while they’re baking to prevent them from burning. Oven times can vary, so start checking them around the 15-minute mark.
- Experiment with Fillings: Don’t be afraid to get creative with your fillings! Shredded chicken, carnitas, or even vegetarian fillings like sweet potatoes and black beans are all delicious options.
One time, I accidentally overfilled the chimichangas, and they all burst open in the oven. It was a mess! That’s when I learned the importance of not overfilling them. I also experimented with different cheeses and found that a Mexican cheese blend gives the best flavor. The possibilities are endless!
Storing and Reheating Tips
If you happen to have any leftover chimichangas (which is rare in my house!), here’s how to store and reheat them:
- Refrigerator Storage: Store cooled chimichangas in an airtight container in the refrigerator for up to 3 days. Make sure they are completely cooled before storing to prevent them from getting soggy.
- Freezer Instructions: For longer storage, wrap each chimichanga individually in plastic wrap and then place them in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating Instructions: To reheat, bake the chimichangas in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy. You can also reheat them in a skillet over medium heat, flipping occasionally, until heated through and crispy. Avoid microwaving them, as they will become soggy.
I usually make a big batch of these and freeze half for a quick and easy meal on busy weeknights. They reheat beautifully in the oven, and they taste just as good as fresh!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to chimichangas recipe that’s always a crowd-pleaser! This isn’t just a recipe; it’s a taste of home, a reminder of cozy family dinners, and a guarantee of a delicious and satisfying meal. Whether you’re a seasoned cook or a beginner in the kitchen, I promise you can make this. It’s easy, adaptable, and oh-so-delicious. And if you’re looking for another fun Mexican-inspired recipe, maybe give my taco casserole a try! Happy cooking, and I can’t wait to hear how yours turn out! Share your photos and variations in the comments below – I love seeing what you create!
chimichangas recipe
Ingredients
Main Ingredients
- 1 lb Ground beef
- 1 cup Refried beans
- 1 tsp Chili powder
- 0.5 tsp Cumin
- 12 count Flour tortillas
- 2 cups Vegetable oil for frying
Instructions
Preparation Steps
- Brown the ground beef in a large skillet over medium heat. Drain off any excess fat.
- Stir in the refried beans, chili powder, and cumin. Cook for 5 minutes, or until heated through.
- Fill each tortilla with about 1/2 cup of the beef mixture.
- Fold the tortillas in half, then fold the edges to seal.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry the chimichangas for 2-3 minutes per side, or until golden brown and crispy.
- Serve immediately with your favorite toppings.
