Ground Beef Chimichangas
Golden, crispy, and bursting with bold Tex-Mex flavors, these Ground Beef Chimichangas are the ultimate comfort food. Featuring a savory filling of seasoned ground beef, sautéed onions, garlic, and melted cheddar cheese, all wrapped in soft flour tortillas and fried to perfection, this recipe delivers a satisfying crunch with every bite. The addition of spices like cumin, chili powder, and oregano elevates the flavor profile, while a touch of tomato sauce ties it all together. Perfect for a weeknight dinner or a festive gathering, these chimichangas are easy to make and pair beautifully with classic toppings like sour cream, salsa, and shredded lettuce. Ready in under 40 minutes and irresistibly delicious, these homemade chimichangas will become a family favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 cup tomato sauce
- 1 cup shredded cheddar cheese
- 6 pieces flour tortillas (10-inch)
- 3 cups vegetable oil (for frying)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup sour cream (for serving)
- 0.5 cup salsa (for serving)
- 1 cup shredded lettuce (optional, for serving)
Instructions
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
Add the chopped yellow onion and cook for another 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute.
Season the mixture with ground cumin, chili powder, dried oregano, salt, and black pepper. Stir well to coat the beef and onions in the spices.
Pour in the tomato sauce and cook for 3-4 minutes, allowing the flavors to meld and the mixture to slightly thicken. Remove the skillet from the heat and let the filling cool slightly.
Once cooled, stir in the shredded cheddar cheese until evenly combined.
Lay out the flour tortillas on a flat surface. Spoon about 1/3 cup of the beef mixture onto the center of each tortilla.
Fold the sides of each tortilla over the filling, then tightly roll up the tortilla to form a burrito shape. Secure with toothpicks if needed to hold the shape.
In a large, deep skillet or pot, heat the vegetable oil to 350°F (175°C). Carefully place the chimichangas seam-side down in the hot oil, cooking 2-3 at a time to avoid overcrowding.
Fry each chimichanga for 3-4 minutes per side, or until golden brown and crispy. Remove and drain on a plate lined with paper towels.
Repeat the frying process with the remaining chimichangas.
Serve the chimichangas hot, with sour cream, salsa, shredded lettuce, or your favorite toppings, as desired.
Nutrition Facts
Calories |
9227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 877.7 g | 1125% | |
| Saturated Fat | 178.8 g | 894% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 5817 mg | 253% | |
| Total Carbohydrate | 252.9 g | 92% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 21.9 g | ||
| Protein | 141.7 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1501 mg | 115% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 2545 mg | 54% | |
*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.
