Ingredients
Scale
- 1 pound lean ground beef
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 large flour tortillas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp paprika
- 2 cups vegetable oil (for frying)
- Optional toppings: sour cream, guacamole, salsa
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Add chopped onions and minced garlic; sauté until the onions soften.
- Stir in cumin, chili powder, and paprika. Mix in the shredded cheeses until melted.
- Scoop filling onto each tortilla, fold sides in, and roll tightly.
- Heat vegetable oil in a deep skillet over medium-high heat. Fry chimichangas seam-side down until golden brown on both sides (about 3-4 minutes per side).
- Remove from oil and drain on paper towels before serving with optional toppings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga (150g)
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg