Beef and Cheese Chimichangas (Print version)

Crispy Beef and Cheese Chimichangas filled with seasoned ground beef, refried beans, and melty cheese.

# Ingredients:

For the beef filling

01 - 1 tablespoon neutral oil, plus more for frying
02 - 1 lb (450 g) ground beef, 85 to 90 percent lean
03 - 1/2 medium yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 2 tablespoons taco seasoning
06 - 1 can (16 oz or 450 g) refried beans
07 - 1/2 cup (120 ml) thick salsa
08 - 1/4 teaspoon salt, plus more to taste

For assembling

09 - 8 large 10-inch flour tortillas
10 - 1 1/2 cups (170 g) shredded Monterey Jack cheese
11 - 1 cup (115 g) shredded cheddar cheese
12 - Sour cream, salsa, shredded lettuce, guacamole, and diced tomatoes for serving

# Instructions:

01 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and onion and cook for 6-8 minutes, breaking up the meat, until the beef is browned and cooked through. Drain excess fat.
02 - Stir in the garlic and taco seasoning for 30 seconds. Add the refried beans, salsa, and salt. Cook for 2-3 minutes until the mixture is hot, thick, and scoopable. Let it cool for 5 minutes.
03 - Wrap the tortillas in a damp towel and microwave for 30-45 seconds, just until flexible. Keep them covered while you assemble.
04 - Spoon about 1/2 cup filling slightly below the center of each tortilla. Top with Monterey Jack and cheddar. Fold in the sides, then roll tightly into a burrito shape and place seam side down.
05 - Pour neutral oil into a heavy skillet to about 1 inch deep. Heat to 350 F over medium heat. Line a plate or sheet pan with paper towels or set up a wire rack.
06 - Fry 2 chimichangas at a time, seam side down first, for 2-3 minutes per side until golden and crisp. Adjust the heat as needed to keep the oil bubbling steadily.
07 - Transfer to the rack or paper towels and rest for 3 minutes. Serve hot with sour cream, salsa, lettuce, guacamole, and tomatoes.

# Good to know:

01 - Use thick salsa so the filling does not turn watery.
02 - Bake option: brush with oil and bake at 425 F for 18-22 minutes, turning once.
03 - Best served right after frying while the shells are crisp.

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