Beef and Cheese Chimichanga Recipe

Beef and Cheese Chimichanga Recipe

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This dish is one of my personal favorites. It takes a little time and effort, but it is worth it. If you like Mexican food this is a must try!

These are some reviews from people who tried this recipe :

Made this for a freezer meal. Modified just a bit with my homemade salsa and added rice. Froze it in 6 serving portions. Thawed, wrapped, and fried when we were ready to eat. Excellent and saved us lots of time after work for a great meal! Thanks so much for sharing this recipe!

I Have Been Craving a Chimichanga… Just last night after work ,I went to a Taco Shop and got a Nacho but, Really wanted a Chimichanga just didn’t want to gamble, Wasn’t sure if I’d like their’s?? However- This Recipe Looks AWESOME!!!!!LOVE IT!!! Thanks for Shearing

Chorizo is available at just about any grocery, it is one of the things that give them the best flavor. I suppose you might just be able to omit it if you don’t have it but it will change the flavor.

OH my.. Never had that.. looks yummy.. I can not seem to find the Mexican sausage around here.. Any suggestions.. My man loves the Mexican sausage. Looked at wegmans did not see it there or at walmart.

Beef and Cheese Chimichanga Recipe

Ingredients :

  • 1 pound ground beef
  • 1 can (16 ounces) refried beans
  • 1/2 cup finely chopped onion
  • 3 cans (8 ounces each) tomato sauce, divided
  • 2 teaspoons chili powder
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • 12 flour tortillas (10 inches), warmed.
  • 1 can (4 ounces) chopped green chilies.
  • 1 can (4 ounces) chopped jalapeno peppers.
  • Oil for deep-fat frying.
  • 1-1/2 cups shredded cheddar cheese.

Directions :

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.
  2. Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.
  3. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce
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