Beef Chimichangas

Beef Chimichangas Recipe

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t d


These were perfect for a Saturday night.


☆☆☆☆☆ 0 votes

30 Min
10 Min
Deep Fry


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1.1/2 lb
ground chuck
1 can(s)
bush's chili hot beans
1 c
cooked rice
4 Tbsp
taco seasoning mix
1 tsp
2 tsp
chipotle chili powder
1 Tbsp
brown sugar
jalapeƱo pepper diced fine, remove seeds
1/4 c
red bell pepper diced
1 tsp
1 pkg
large flour tortillas
cilantro, fresh
sour cream
salsa, chunky (your favorite)
taco sauce
5-6 c
canola oil for frying


2 Tbsp
1 Tbsp

How to Make Beef Chimichangas


  • 1In a large pan/skillet brown hamburger meat. Drain
  • 2Add beans, rice, taco seasoning mix, salt, cumin, chipotle powder, brown sugar, jalapeƱos, and red pepper.
    Cover and simmer on low for 10-15 minutes.
  • 3Wrap tortillas in wet paper towels, roll up and microwave for 30-45 seconds. This makes them very pliable. Work with one tortilla at a time and keep the others wrapped up.
  • 4In a small bowl stir together 2 Tablespoons flour and 1 tablespoon water to make a paste for "glueing" the edges of the tortilla down. A pastry brush is easy for glueing but fingers work nicely also. ;-)
  • 5Spoon 3/4 cup beef mixture in the middle of the tortilla. Fold in a rectangle, envelope style and glue edges down. Then fold ends up and over and glue down with a very thin amount of glue. A dab does the trick!
  • 6Deep fry until brown 5-7 minutes ?? time will vary, keep close watch. When the chimichanga is brown on both sides move to a rack for draining.
  • 7Serve with sour cream, cilantro, taco sauce, and salsa.

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About Beef Chimichangas

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy

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