Name: Beef Chimichanga with Refried Beans
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb Ground Beef; 15 oz Refried Beans; 4 pieces Large Flour Tortillas; 2 tbsp Taco Seasoning; 0.5 cup Diced White Onion; 1 cup Shredded Monterey Jack Cheese; 2 cups Vegetable Oil; 4 oz Diced Green Chiles

"Indulge in the perfect crunch of a golden-fried flour tortilla stuffed with seasoned ground beef and silky refried beans. This Tex-Mex favorite is elevated with melted cheese and a blend of aromatic spices for a hearty, satisfying meal."

1 Ingredients

Qty	Item
1 lb 450 g	Ground Beef
15 oz 425 g	Refried Beans
4 pieces 4 pieces	Large Flour Tortillas
2 tbsp 16 g	Taco Seasoning
0.5 cup 75 g	Diced White Onion
1 cup 115 g	Shredded Monterey Jack Cheese
2 cups 480 ml	Vegetable Oil
4 oz 113 g	Diced Green Chiles

2 Instructions

In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it into small crumbles. Drain any excess grease.

Add the diced onion and cook for 3-4 minutes until softened. Stir in the taco seasoning and diced green chiles.

Warm the flour tortillas in the microwave for 15 seconds to make them pliable. Spread 2-3 tablespoons of refried beans in the center of each tortilla.

Top the beans with the beef mixture and a generous sprinkle of shredded cheese.

Fold the sides of the tortilla over the filling, then roll tightly from the bottom up. Secure the seam with a toothpick if necessary.

Heat the vegetable oil in a deep skillet to 375°F (190°C). Carefully place the chimichangas seam-side down in the hot oil.

Fry for 2-3 minutes per side until the tortilla is golden brown and crispy. Drain on paper towels.

Remove toothpicks and serve immediately with sour cream, guacamole, and your favorite salsa.

·
Do not overfill the tortillas or they will be difficult to roll and may burst during frying.
·
Ensure the oil is at the correct temperature (375°F); if it's too cold, the tortilla will absorb too much oil and become greasy.
·
To make a healthier version, you can brush the chimichangas with oil and bake at 400°F (200°C) for 20 minutes instead of frying.
·
Always place the chimichanga seam-side down first to 'seal' the fold.

? Frequently Asked Questions

Can I use corn tortillas instead of flour?

No, flour tortillas are necessary for chimichangas as they are more pliable and hold the large amount of filling required.

How do I store and reheat leftovers?

Store in an airtight container for up to 3 days. Reheat in an air fryer or oven at 350°F to maintain the crispy texture.

Can I use shredded chicken instead of beef?

Absolutely! Shredded rotisserie chicken tossed with the same spices works perfectly in this recipe.

Are chimichangas authentic Mexican food?

Chimichangas are a staple of Tex-Mex and Sonoran-style cuisine, famously originating in the Southwestern United States.

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