Crispy Beef and Bean Chimichangas
Instructions
- 1
In a large skillet over medium-high heat, cook ground beef until browned, breaking it apart with a spoon. Drain excess fat.
- 2
Add diced onion to the beef and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute.
- 3
Stir in cumin, chili powder, paprika, and oregano. Cook for 30 seconds until fragrant. Season with salt and pepper.
- 4
Remove from heat and let the mixture cool slightly. Stir in the refried beans until well combined.
- 5
Warm tortillas in the microwave for 20-30 seconds to make them pliable.
- 6
Place about 1/2 cup of the beef mixture in the center of each tortilla. Top with 1/4 cup shredded cheese.
- 7
Fold in the sides of the tortilla, then roll tightly from bottom to top. Secure with toothpicks if needed.
- 8
Heat oil in a deep skillet or pot to 350°F (175°C). Carefully place 2 chimichangas at a time seam-side down in the oil.
- 9
Fry for 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 10
Remove toothpicks and serve hot with your favorite toppings like sour cream, guacamole, salsa, and lettuce.
Chef's Note
"The key to perfect chimichangas is getting the oil temperature just right - too hot and they'll burn outside while staying cold inside, too cool and they'll absorb excess oil. Use a thermometer for best results!"
