Indulge in the savory goodness of Beef and Cheese Chimichanga, a delightful Mexican dish that combines the richness of ground beef, refried beans, and gooey cheddar cheese. In this comprehensive guide, we’ll walk you through the ingredients, the step-by-step cooking process, and share some insights and FAQs to enhance your culinary experience.
Ingredients:
Let’s start with a glance at the essential components:
| INGREDIENTS | QUANTITIES |
|---|---|
| Ground beef | 1 pound |
| Refried beans | 16 ounces |
| Finely chopped onion | 1/2 cup |
| Tomato sauce (divided) | 24 ounces (3 cans, 8 ounces each) |
| Chili powder | 2 teaspoons |
| Minced garlic | 1 teaspoon |
| Ground cumin | 1/2 teaspoon |
| Flour tortillas (10 inches) | 12 |
| Chopped green chilies | 4 ounces |
| Chopped jalapeno peppers | 4 ounces |
| Oil for deep-fat frying | As needed |
| Shredded cheddar cheese | 1 1/2 cups |
Instructions:
Follow these simple steps to create a culinary masterpiece:
- Cooking the Beef: In a large skillet, cook the ground beef over medium heat until no longer pink. Drain any excess fat.
- Adding Flavors: Stir in the refried beans, chopped onion, 1/2 cup of tomato sauce, chili powder, minced garlic, and ground cumin.
- Assembling the Chimichangas: Spoon about 1/3 cup of the beef mixture off-center on each tortilla. Fold the edge nearest the filling up and over to cover. Fold in both sides and roll up, fastening with toothpicks.
- Preparing the Sauce: In a large saucepan, combine the chopped green chilies, jalapeno peppers, and the remaining tomato sauce. Heat through.
- Frying to Perfection: In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned.
- Final Touch: Drain the chimichangas on paper towels, then sprinkle generously with shredded cheddar cheese. Serve with the prepared sauce.