Beef Chimichangas

Teresa Malkemus


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!

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15 Min


45 Min


Deep Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
We loved the filling in this recipe and plan to try it in tacos and on nachos as well! The chimis came out perfectly crisp. And while we had a tough time keeping them closed with toothpicks while frying, a little bit of butcher's twine did the trick just fine. Who's ready for a fiesta?!


6 oz
chorizo (mexican sausage, mild or medium)
1 lb
ground beef
1/2 c
finely chopped white onion
1 clove
garlic, minced
1/2 tsp
ground cumin
1 can(s)
(8-oz.) tomato sauce
1/4 c
sliced pitted ripe olives
flour tortillas, (8-in diameter)
1 c
(4-oz) shredded monterey jack cheese
vegetable oil
sour cream
shredded lettuce
your favorite salsa

Directions Step-By-Step

About this Recipe

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican