If you’ve looked through my recipe index you’ll have noticed I have no shortage of burritos. Chimichangas are very similar to burritos except once assembled they are deep fried.These ground beef chimichangas make an appearance fairly regularly at our dinner table.
I don’t deep fry very often so I’ve devised another way to get the scrumptious crisp exterior I love about them.
There are numerous ways to fill chimichangas but this simple mixture of ground beef, onions, and salsa is the most often used.
20 minPrep Time
20 minCook Time
40 minTotal Time
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced or pressed
- 1/4 cup salsa
- 1/2 teaspoon salt
- 1 cup shredded cheese. I like to use Colby Jack
- 4 burrito sized flour tortillas
- 1 to 2 Tablespoons oil
- Extra salsa for serving
- As desired: sour cream, guacamole
- Brown ground beef, onion, and garlic over moderate heat.
- Drain fat off if necessary.
- Add salsa and salt and simmer for 10 minutes. Set aside to cool slightly.
- Warm tortillas until softened and pliable.
- Divide the meat and cheese evenly among the tortillas.
- Fold the tortillas where both ends are closed.
- Brush with oil and cook in a hot skillet seam side down for 3 to 5 minutes. Flip and cook 3 to 5 minutes longer or until the chimichanga is golden and heated through.
- Serve with extra salsa, sour cream or guacamole if desired.