Beef and Cheese Chimichangas

Looking for a delicious and hearty meal idea? These Beef and Cheese Chimichangas are sure to be a hit with your family! Packed with flavorful beef and gooey cheese, these crispy chimichangas are perfect for dinner or a fun appetizer.

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• Vegetable oil for frying

Instructions:

1. In a skillet, cook the ground beef and onion until the beef is browned and the onion is tender. Drain off any excess grease.
2. Stir in the garlic powder, chili powder, cumin, salt, and pepper. Cook for an additional 2-3 minutes.
3. Place a quarter of the beef mixture onto each flour tortilla, top with cheese, and fold the sides over the filling. Roll up each tortilla to form a chimichanga.
4. Heat vegetable oil in a large skillet over medium-high heat. Carefully place the chimichangas seam side down in the hot oil and cook until golden brown on all sides.
5. Remove the chimichangas from the oil and place on a paper towel-lined plate to drain. Serve hot with your favorite toppings.

Popular questions:

• Q: Can I use ground turkey instead of ground beef?

A: Yes, ground turkey can be a suitable substitute for ground beef in this recipe. Just adjust cooking times accordingly.

• Q: Are there any vegetarian alternatives for this recipe?

A: You can replace the ground beef with cooked black beans or lentils for a vegetarian version of these chimichangas.

• Q: Can I bake these chimichangas instead of frying them?

A: Yes, you can bake the chimichangas in a preheated oven at 400°F for about 15-20 minutes until they are crispy.

Helpful tips:

• For extra flavor, add some diced green chilies or jalapeños to the beef mixture.
• Serve the chimichangas with sour cream, guacamole, and salsa for a delicious meal.

Expert Secrets:

• Cook the beef and onion mixture slowly to allow the flavors to meld together and create a rich filling.
• Use a non-stick skillet for frying the chimichangas to ensure they don’t stick to the pan.