Beef Chimichangas

Amy Herald


Fun Fact: The term, chimichanga, was long considrerd a nonsense word-a Mexican version of “whatchamacallit” or “thingamajig” – reputedly coined in the 1950s in Tucson, Arizona


★★★★★ 1 vote

15 Min
25 Min
Pan Fry


  • 2 lb
    ground beef, cooked and crumbled or shredded beef,
  • 2 clove
    garlic, minced
  • 1 small
    onion minced
  • 1 c
    shredded monterey jack cheese
  • 2 tsp
    chili powder
  • 1/2 tsp
    adobo powder
  • 1/2 tsp
  • 1 tsp
    dried whole oregano
  • 1 tsp
    ground cumin
  • 1/2 tsp
  • 1/8 tsp
  • 12
    (10 inch) flour tortillas
  • ·
    canola oil for frying

  • ·
  • ·
    sour cream
  • ·
    extra cheese
  • ·
    shredded lettuce
  • ·
    diced tomato
  • ·
    sliced green onion

How to Make Beef Chimichangas


  1. Brown ground beef, garlic and onion in skillet. Drain off grease. Add next 8 ingredients and mix well.
  2. Wrap tortillas in aluminum foil; heat at 350 degrees for 5 minutes or until softened.
  3. Place 1/2 cup of meat mixture just below center of each tortilla. Fold over bottom ends of tortilla to partially enclose filling; Roll up and secure with wooden picks.
  4. Gently place filled tortillas 1 or 2 at a time, in 1 inch of hot oil; fry 1 to 2 minutes or until golden brown, turning once. Remove from oil and drain on paper towels. Remove wooden picks.
  5. I like to put these in the oven with some extra shredded Monterey Jack to melt on top. Top with whatever additions you like!

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