Mexican recipes
Beef chimichangas (with ground beef)
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25 min
Serves 4
Mexican
Ingredients
- 1 tbsp vegetable oil 15 ml vegetable oil
- 1 1/2 lb ground beef 680 g ground beef
- 2 medium onions, finely chopped 2 medium onions, finely chopped
- 3/4 cup enchilada sauce or salsa 180 ml enchilada sauce or salsa
- Salt and black pepper to taste Salt and black pepper to taste
- 8 (12 inch) flour tortillas 8 (12 inch) flour tortillas
- Vegetable oil for frying the chimichangas Vegetable oil for frying the chimichangas
Method
Preheat oven to 350 degrees F.
Warm tortillas in the oven or microwave (wrap them in aluminum foil and warm in the oven for 15 minutes or wrap them in plastic wrap and heat in the microwave at highest setting for 1 minute).
Prepare the beef filling
In a large frying pan over medium-high heat, add the vegetable oil and brown the beef, breaking any lumps that may form. Drain off liguid and add the onion, enchilada sauce or salsa. Season with salt and pepper to taste and cook for 2 to 3 minutes turning often, until the onions are soft and transparent.
Assemble the chimichangas
Lay a tortilla on a plate. Spoon 1/8th of the beef mixture in the center of the tortilla and fold it, tucking in the ends, to secure the filling (you may also fold it like an envelope). You can use a wooden toothpick to secure the tortilla if you like.
Fry the chimichangas
In a large frying pan over medium heat add about 1 inch of vegetable oil. Heat the oil and fry the chimichangas a few at a time for about 1 minute each side, turning once, until the tortillas are light brown in color and crispy.
Top with Cheddar cheese and serve with salsa, guacamole, fried rice, sour cream and other Mexican condiments you prefer.
Warm tortillas in the oven or microwave (wrap them in aluminum foil and warm in the oven for 15 minutes or wrap them in plastic wrap and heat in the microwave at highest setting for 1 minute).
Prepare the beef filling
In a large frying pan over medium-high heat, add the vegetable oil and brown the beef, breaking any lumps that may form. Drain off liguid and add the onion, enchilada sauce or salsa. Season with salt and pepper to taste and cook for 2 to 3 minutes turning often, until the onions are soft and transparent.
Assemble the chimichangas
Lay a tortilla on a plate. Spoon 1/8th of the beef mixture in the center of the tortilla and fold it, tucking in the ends, to secure the filling (you may also fold it like an envelope). You can use a wooden toothpick to secure the tortilla if you like.
Fry the chimichangas
In a large frying pan over medium heat add about 1 inch of vegetable oil. Heat the oil and fry the chimichangas a few at a time for about 1 minute each side, turning once, until the tortillas are light brown in color and crispy.
Top with Cheddar cheese and serve with salsa, guacamole, fried rice, sour cream and other Mexican condiments you prefer.
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