Hey there, foodie friends! Welcome back to Life with Jeviko, your go-to spot for delectable recipes and mouthwatering eats. If you’re like me and crave the deep, rich flavors of Tex-Mex cuisine, today’s your lucky day. I’m serving up a family favorite that has everyone at my dinner table asking for seconds—Beef and Cheese Chimichangas!
Ingredients:
- 1 lb ground beef (450g)
- 1/2 cup diced onion
- 1 garlic clove, finely chopped
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 can (15 oz) refried beans
- 1 can (8 oz) tomato sauce
- 1 cup shredded cheddar cheese
- 6 flour tortillas (10-inch)
- Vegetable oil for frying
Instructions:
- In a skillet, cook ground beef over medium heat until browned. Drain excess grease.
- Add diced onion and garlic, cook until soft and fragrant.
- Stir in chili powder, cumin, salt, and pepper. Cook for 1 minute to combine flavors.
- Add refried beans and tomato sauce. Simmer until mixture thickens.
- Lay out a tortilla, add 1/4 cup of beef mixture and 1/4 cup of cheddar cheese in the center.
- Fold the tortilla, tuck in the sides, and roll tightly.
- Heat 1 inch of vegetable oil in a skillet. Fry chimichangas until golden brown, 2-3 minutes per side.
- Drain on paper towels. Serve hot with sour cream, guacamole, and salsa.
Frequently Asked Questions:
Can I use chicken instead of beef?
Absolutely! Chicken works beautifully with this recipe. Just make sure to cook it thoroughly before adding it to the mix. It’s a great alternative for those who prefer poultry or are looking for a lighter option.
Can I freeze these chimichangas for later?
You sure can! After assembling them, wrap each chimichanga individually in plastic wrap and then put them in a zip-top bag. They’ll be good for up to a month in the freezer. When you’re ready to enjoy them, either fry them from frozen or bake them, extending the cooking time by a few minutes.
Can I make these spicy?
If you’re a spice enthusiast like me, feel free to add a pinch (or more!) of cayenne pepper to your beef mixture. It will add that extra zing you’re looking for.
I don’t have refried beans. Can I use black beans instead?
Of course! If you’re using canned black beans, drain and rinse them first. Mash them slightly to get that creamy consistency that melds so well with the other ingredients.
Tips:
- For a leaner option, use chicken or turkey instead of beef.
- Freeze uncooked chimichangas for later. Cook directly from frozen, adjusting cook time.
- Spice it up by adding cayenne pepper or crushed red pepper flakes to the beef mixture.
Enjoy these crispy, cheesy delights with your favorite Tex-Mex toppings!
