- 1 pound ground beef
- 1 can (16 ounces) refried beans
- 1/2 cup finely chopped onion
- 3 cans (8 ounces each) tomato sauce, divided
- 2 teaspoons chili powder
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 12 flour tortillas (10 inches), warmed
- 1 can (4 ounces) chopped green chilies
- 1 can (4 ounces) chopped jalapeno peppers
- Oil for deep-fat frying
- 1-1/2 cups shredded cheddar cheese
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.
- Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.
- In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce. Yield: 1 dozen.
Reviews forBeef Chimichangas
"This has been a favorite for years. I do tweak it a bit and add cheese before rolling them up. The original recipe had an alternate version for baking these. We brush butter on the outside of the tortilla before rolling them up. This makes them crispy when baking. I do use ground turkey instead of beef but have to make a double batch. They are not crispy leftover but that doesn't matter to my family, Even the leftovers don't last long."
"This recipe is absolutely awful. I have never commented on a recipe before, but I had to for this one. The concept is ok. But this was so bland. Who makes sauce with just peppers, but no seasoning? MAKE SURE YOU SKIP THIS ONE!!!!SKIP"
"I really like this recipe, fried is best but baked is good too. Only thing I do differently is a purely personal preference of using my own blend of "chile" powder instead of the dust stuff from magamart. I may well add some Crema to the serving table."
"To freeze, place chimichangas in freezer containers. Seal, label, and freeze for up to 6 months.To prepare, wrap frozen chimichangas individually in foil. bake in a 350 degree F oven about 50 minutes or until heated through. (Or, thaw chimichangas in refrigerator overnight. bake about 30 minutes.) Unwrap. bake 10 minutes more or until tortilla is crisp and brown.Or, heat about 1/4-inch depth of oil in a skillet. Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often."
"haven't tried these yet. I wanted to know if you froze them after frying them? If so how did you reheat them."
"These were really good and flavorful and fairly easy. The sauce was probably a little spicier than intended because all I could find in the store was a can of hot jalapeños. It also made what probably ended up being too much sauce. I did freeze the rest of the chimichangas, but I'm not sure what to do with the sauce since it uses whole cans of the peppers. I may end up freezing it after we have leftovers later in the week."
"I liked this chimichangas, i thought the whole dish was flavorful."
"Spray with pam and cook at 450 until brown . 10 to 15 minutes"
"Has anyone baked the beef Chimichangas ? If so, how can I do it? Thanks!"