“Embark on a culinary journey to the heart of Southwestern flavors with our Beef and Cheese Chimichanga. This delectable creation takes tender seasoned beef and gooey melted cheese, enveloping them in a golden, crispy tortilla shell that’s as enticing as it is flavorful. Imagine biting into a perfectly fried chimichanga, where the rich beef melds harmoniously with the creamy cheese, creating a burst of taste and texture that dances on your palate. With each mouthwatering bite, you’ll experience the bold spices, the savory meat, and the indulgent cheese that make chimichangas a beloved treat. Whether savored as a satisfying lunch option, a dinner delight that transports you to southwestern landscapes, or a way to indulge your taste buds with a touch of culinary adventure, our Beef and Cheese Chimichanga promises an unforgettable experience that’s a celebration of flavors and culture.”
Beef and Cheese Chimichanga
1 pound ground beef
1 can (16 ounces) refried beans
1/2 cup finely chopped onion
3 cans (8 ounces each) tomato sauce, divided
2 teaspoons chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
12 flour tortillas (10 inches), warmed.
1 can (4 ounces) chopped green chilies.
1 can (4 ounces) chopped jalapeno peppers.
Oil for deep-fat frying.
1-1/2 cups shredded cheddar cheese.
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.
- Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.
- In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce