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Beef Chimichangas
Mexican Recipes

Beef Chimichangas

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These beef chimichangas are crunchy on the outside and richly savoury in the middle, with a hearty filling of seasoned mince, beans, and melted cheese. A quick pan-fry for colour followed by a short oven finish keeps them crisp without drying the filling.

Serve with salsa, guacamole, and a spoonful of sour cream for a proper Tex-Mex-style dinner that feels indulgent but is straightforward to make at home.

Ingredients

  • 30ml Vegetable Oil
  • Beef, to taste
  • 500g Beef ground
  • 200g Cheese cheddar or Mexican blend grated
  • 2 cloves Garlic minced
  • 1 Onion finely chopped small
  • Vegetable Oil for frying

Method

20m20m40m
  1. In a large pan, heat the oil over medium heat. Add the onions and garlic, and sauté until softened.
  2. Add the ground beef to the pan, breaking it up with a spoon, and cook until browned. Drain any excess fat.
  3. Stir in the taco seasoning, black beans, and a bit of water. Simmer for about 5 minutes until the mixture is well combined and heated through.
  4. Preheat the oven to 180°C (350°F).
  5. Lay out the tortillas on a flat surface. Spoon the beef mixture onto the center of each tortilla. Top with grated cheese.
  6. Fold the sides of the tortillas over the filling, then roll them up tightly.
  7. Heat the oil in a large frying pan over medium-high heat. Carefully place the chimichangas seam side down in the hot oil. Fry until golden brown and crispy on all sides, turning as needed.
  8. Transfer the fried chimichangas to a baking sheet and bake in the preheated oven for 10 minutes to ensure they are heated through.
  9. Serve hot with salsa, sour cream, and guacamole on the side.

Notes

For a lighter finish, bake instead of fry: brush with oil and bake at 200°C for 20 minutes.

Turn once halfway through so both sides crisp evenly.

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