Ingredients
Method
- Heat a large skillet over medium-high heat and add the ground beef. Cook until browned, breaking up the beef as it cooks. Drain off any excess fat.
- Add the refried beans, chopped onion, minced garlic, ½ cup of tomato sauce, chili powder, cumin, oregano, salt, and pepper to the skillet with the beef. Stir well and cook for another 5 minutes to combine the flavors.
- Warm the flour tortillas in the microwave for 20–30 seconds to make them more pliable.
- In a deep skillet or fryer, heat about 1 inch of oil over medium-high heat until hot.
- Place about 2–3 tablespoons of the beef mixture in the center of each tortilla. Fold the bottom over the filling, tuck in the sides, and roll tightly to form a sealed packet. Secure with a toothpick if needed.
- Carefully place the chimichangas into the hot oil, cooking them in batches if necessary. Fry until golden brown and crispy on both sides, about 3–4 minutes per side.
- Remove the chimichangas from the oil and drain excess grease on a paper towel-lined tray.
- For the sauce, combine the remaining tomato sauce, diced green chilis, and chopped jalapenos in a saucepan. Heat over medium heat until warm. Taste and season with salt and pepper if needed.
- Spoon the heated sauce over the fried chimichangas and top with shredded cheese. Serve immediately.
Nutrition
Notes
These crispy chimichangas are stuffed with a flavorful beef and bean filling and topped with a zesty tomato sauce for the perfect blend of savory goodness. You can adjust the spiciness by adding more or fewer jalapenos, depending on your preference!