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A white plate with beef chimichangas

Beef Chimichanga

Course: Appetizer
Cuisine: Mexican
Keyword: chili con carne, chimichanga, Tex-Mex
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 525kcal
This Beef Chimichanga recipe is authentic and just exploding with flavor. You could opt for baking these, but I think giving a quick fry in hot oil gives the perfect crunch to this unforgettable dish. Truly one of the Loon's all-time favorites!
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Ingredients

FOR THE CHILI CON CARNE

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp dried oregano
  • Kosher salt and freshly ground black pepper
  • 1/2 tsp sugar
  • 1/2 tsp garlic powder
  • 2 tbsp all-purpose flour
  • 1 15.5 oz. can diced tomatoes
  • 1 14.5 oz. can red kidney beans drained

FOR THE CHIMICHANGAS

  • 6 large flour tortillas
  • 1 cup iceberg lettuce shredded
  • 1 bunch scallions chopped
  • 6 oz. cheddar shredded
  • Vegetable oil for frying
  • Guacamole for garnish
  • 1/2 cup sour cream for garnish
  • 1 tomatoes seeded and chopped, for garnish

Instructions

MAKE THE CHILI CON CARNE

  • Heat the oil over medium-high heat in a large pan and brown the meat, breaking it up as it cooks.
  • Drain the excess grease.
  • Sprinkle the cumin, chili powder, oregano, pinch of salt and pepper, sugar, garlic powder, and flour.
  • Cook, stirring frequently, for about 3 minutes.
  • Add the tomatoes and their liquid and simmer for 25 minutes.
  • Add the drained kidney beans and cook for another 5 minutes.

PREPARE THE CHIMICHANGAS

  • Heat the tortillas briefly in microwave or oven, until soft and pliable.
  • Place two heaping tablespoons of chili con carne in the center of each tortilla.
  • Top with lettuce, scallions, and cheese.
  • Fold in the sides to make a parcel, making sure all the filling is enclosed.
  • Heat about 1 inch of oil in a large frying pan and when hot, lower in the chimichangas, folded side down first.
  • Cook 2 to 4 at a time, depending on the size of the pan.
  • Cook for 3 minutes and carefully turn over and cook another 3 minutes.
  • Using a slotted spoon, remove to a paper-towel-lined plate to drain. Repeat with remaining chimichangas.
  • Spoon the guacamole over the top of each and drizzle over the sour cream
  • Sprinkle on the chopped tomato and serve at once.

Nutrition

Calories: 525kcal