Ingredients
- Ground beef: 1 pound
- Onion, chopped: 1/2 cup
- Taco seasoning: 1 packet
- Shredded cheddar cheese: 2 cups
- Flour tortillas (large): 8
- Vegetable oil: 1 cup
- Sour cream: 1/2 cup
- Salsa: 1/2 cup
Instructions
- Step 1: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Step 2: Add the chopped onion and taco seasoning to the cooked ground beef. Cook for 5 minutes, stirring occasionally, until the onion is softened.
- Step 3: Remove the skillet from the heat and stir in 1 cup of shredded cheddar cheese until melted.
- Step 4: Warm the tortillas slightly in the microwave for 15-20 seconds to make them more pliable. Spoon about 1/2 cup of the beef mixture into the center of each tortilla. Top with remaining cheddar cheese.
- Step 5: Fold in the sides of the tortilla and then roll it up tightly, burrito-style. Secure with toothpicks if needed.
- Step 6: Heat the vegetable oil in a large skillet over medium heat. Carefully place the chimichangas in the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels. Serve immediately with sour cream and salsa.
Notes
- Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days.
- For the crispiest reheat, bake the chimichangas in a preheated oven at 350°F (175°C) for 10-15 minutes, flipping halfway through.
- Serve with a vibrant cilantro-lime crema for an extra layer of flavor and coolness.
- To prevent soggy chimichangas, ensure the beef mixture isn't too wet before filling the tortillas – drain any excess liquid after cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American