Chimichanga

• 1 lb ground beef
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 medium onion, diced
• 1 cup canned kidney beans, drained and rinsed
• 1/2 cup frozen corn
• 8-inch flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• Oil for frying

Steps

1. 1 In a skillet, cook ground beef with onions until browned. Drain excess fat.
2. 2 Add cumin, chili powder, garlic powder, and paprika to the beef; cook for 1 minute.
3. 3 Stir in kidney beans and corn; heat through.
4. 4 Warm tortillas. Spoon beef mixture down the center of each tortilla.
5. 5 Top with cheese, lettuce, and tomatoes.
6. 6 Fold sides of the tortilla over the filling, then roll up tightly.
7. 7 Heat oil in a deep skillet. Fry chimichangas until golden brown, about 3-4 minutes per side.
8. 8 Drain on paper towels.

Equipment

• Large skillet
• Spatula
• Tongs
• Paper towels

Variations

• Substitute ground beef with chicken or pork for a different flavor profile.
• Add black beans or diced green chiles to the filling for extra texture and spice.

Substitutions

• Use ground turkey for a leaner option.
• Substitute flour tortillas with corn tortillas for a gluten-free version.

Pairings

• Mexican rice
• Refried beans
• Margaritas

Nutrition

Tips

• For a crispier chimichanga, freeze them for 30 minutes before frying.
• Serve with salsa, sour cream, or guacamole for extra flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.

Freezing: Freeze uncooked chimichangas on a baking sheet, then store in a freezer bag for up to 3 months. Fry directly from frozen, adding 1-2 minutes to cook time.

Serving Suggestions

• Serve with a side of fresh guacamole and pico de gallo.
• Pair with Mexican rice for a complete meal.

FAQ