Beef and Bean Chimichanga
Crispy, golden perfection awaits with this Beef and Bean Chimichanga recipe—a Mexican-inspired delight that seamlessly combines bold flavors and satisfying textures. Juicy, seasoned ground beef and creamy refried beans form the hearty filling, enhanced with a medley of aromatic spices like chili powder and cumin. Rolled into warm flour tortillas with a generous sprinkle of shredded cheddar cheese, these chimichangas are deep-fried to achieve a crave-worthy crunch. Serve them fresh out of the fryer with vibrant toppings like shredded lettuce, dollops of sour cream, zesty pico de gallo, and creamy avocado for the ultimate fiesta on a plate. Perfect for family dinners or a crowd-pleasing treat, this easy-to-follow recipe will quickly become a favorite for Mexican food lovers.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced onion
- 2 cloves, minced garlic cloves
- 1 cup refried beans
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 6 pieces large flour tortillas
- 1 cup shredded cheddar cheese
- 2 cups vegetable oil
- 1 cup shredded lettuce
- 0.5 cup sour cream
- 0.5 cup pico de gallo
- 1 diced avocado
Instructions
In a large skillet over medium heat, add the ground beef and cook until browned, about 7-8 minutes, breaking it apart with a spatula.
Add the diced onion and minced garlic to the skillet with the beef, and cook for an additional 3 minutes until the onion is translucent.
Stir in the refried beans, chili powder, ground cumin, salt, and black pepper into the skillet. Mix well until everything is combined and heated through, about 2-3 minutes.
Divide the beef and bean mixture evenly among the flour tortillas, placing the filling in the center of each.
Sprinkle shredded cheddar cheese on top of the filling in each tortilla.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to create a burrito shape.
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).
Carefully place a chimichanga seam-side down into the hot oil, using tongs to hold it in place for a few seconds to set the seam. Fry for 3-4 minutes until golden brown and crispy.
Remove the chimichanga from the oil and drain on paper towels. Repeat with the remaining chimichangas.
Serve the chimichangas hot, topped with shredded lettuce, a dollop of sour cream, pico de gallo, and diced avocado.
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 25.1 g | 125% | |
| Polyunsaturated Fat | 45.1 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 972 mg | 42% | |
| Total Carbohydrate | 50.9 g | 18% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 4.2 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 266 mg | 20% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 603 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
