Golden fried beef (Print)
Crispy tortillas filled with beef, cheese, and beans. These golden wraps are simple to make and come together in 30 minutes.
# Ingredients:
→ Main Ingredients
01 -
1 pound of ground beef
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6 large flour tortillas
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2 cups of shredded cheese
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1 can of refried beans (pinto)
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2 cups of vegetable oil to fry wraps
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1 cup of water for cooking the seasoned beef
→ Beef Seasonings
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½ cup to 1 cup of water
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½ tablespoon of cumin
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½ teaspoon of dried oregano
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1 tablespoon of chili powder
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1 teaspoon of garlic powder or garlic salt
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½ tablespoon of seasoned salt
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1 teaspoon of black pepper
→ Toppings
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Chopped lettuce
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Tomatoes diced
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Sour cream
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Your favorite salsa
# Steps:
01 -
Cook the beef in a pan set on medium heat. Stir often until there's no pink left. Pour off the grease using a strainer.
02 -
Return the cooked beef to the pan over medium heat. Sprinkle the seasonings evenly, pour in water, and stir everything together. Keep cooking until the liquid is cooked off.
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Pour vegetable oil into a separate pan. Set it on medium heat to warm up. While the oil gets hot, you can start putting the chimichangas together.
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Spread a tablespoon of beans on one side of the tortilla and smooth it out near the edge. Add a spoonful or two of the meat, then sprinkle some cheese generously on top.
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Roll the tortilla partway over the filling. Tuck the sides in toward the middle and roll the rest of the way, keeping it snug so nothing falls out.
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Keep at it until you've wrapped all the chimichangas or you've used up all the filling and tortillas.
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Lay each chimichanga into the hot oil with the seam facing down. Fry for 1–2 minutes per side until all sides are golden and crispy. Don't forget to fry the edges too!
08 -
Take the chimichangas out of the oil and let them drain on paper towels or a baking tray. Pile on your favorite toppings and enjoy!
# Notes:
01 -
You can freeze these chimichangas for later. Just heat them up when you're ready!
02 -
Roll the wraps tightly so the filling stays put while frying.
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Always fry the seam side down first. It helps seal the chimichangas shut.