Beef and Cheese Chimichangas , Delicious Beef and Cheese Chimichangas
Ingredients:
For the Filling:
-Ground beef
-Onion, finely chopped
-Garlic, minced
-Taco seasoning mix
-Water
-Black beans, drained and rinsed
-Shredded cheddar cheese
-Shredded Monterey Jack cheese
For the Chimichangas:
-Large flour tortillas
-Vegetable oil (for frying or brushing)
For Garnish:
-Sour cream
-Salsa
-Guacamole
-Fresh cilantro, chopped
Directions:
Prepare the Filling:
In a large skillet, cook the ground beef over medium-high heat until browned. Drain any excess fat.
Add the finely chopped onion and minced garlic to the skillet and cook until the onion is softened.
Stir in the taco seasoning mix and water. Cook according to package instructions until the mixture thickens.
Add the black beans and mix well. Remove from heat and let cool slightly.
Stir in shredded cheddar cheese and Monterey Jack cheese until well combined.
Assemble the Chimichangas:
Place a large flour tortilla on a flat surface. Spoon a generous amount of the beef and cheese mixture into the center of the tortilla.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to create a burrito-like shape. Secure with toothpicks if necessary. Repeat with remaining tortillas and filling.
Cook the Chimichangas:
For frying: Heat vegetable oil in a large skillet over medium-high heat. Carefully place the chimichangas seam side down in the hot oil. Fry until golden brown and crispy on all sides, about 2-3 minutes per side. Remove from oil and drain on paper towels.
For baking: Preheat the oven to 400°F (200°C). Place the chimichangas on a baking sheet and brush them lightly with vegetable oil. Bake for 20-25 minutes, or until golden brown and crispy.
Serve:
Remove the toothpicks if used. Serve the chimichangas hot, garnished with sour cream, salsa, guacamole, and fresh cilantro. Enjoy!