Prepare the Seasoned Ground Beef:
Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess grease.
Return the cooked beef to the skillet, add all seasonings, and water. Mix thoroughly and simmer until the water is absorbed.
Assemble the Chimichangas:
Heat vegetable oil in a separate skillet over medium heat for frying.
Lay out flour tortillas and spread a tablespoon of refried beans on one side of each tortilla, followed by seasoned ground beef and shredded cheese.
Roll up the tortillas, folding in the sides towards the middle to create a tight seal.
Fry the Chimichangas:
Carefully place the rolled chimichangas seam side down into the hot oil.
Fry each side for 1-2 minutes or until golden brown, ensuring to fry the sides as well.
Once golden brown, remove chimichangas from oil and drain on a baking sheet or paper towels.
Serve and Enjoy:
Top crispy chimichangas with favorite garnishes such as sour cream, shredded lettuce, salsa, and chopped tomatoes.
Serve hot and savor the irresistible flavors of these Beef and Cheese Chimichangas!
Serving and Storage Tips for Beef and Cheese Chimichangas:
Serve Fresh and Hot: Chimichangas are best enjoyed fresh and hot, straight from the frying pan. The crispy exterior and gooey cheese inside are at their peak when served immediately after frying.
Keep Toppings Handy: Have your favorite toppings, such as sour cream, shredded lettuce, salsa, and chopped tomatoes, ready to go. Let your guests customize their chimichangas with their preferred toppings for a personalized dining experience.
Reheating Leftovers: If you have leftovers, you can reheat chimichangas in the oven to help maintain their crispiness. Preheat your oven to 350°F (175°C), place the chimichangas on a baking sheet, and bake for about 10-15 minutes or until heated through.
Freezing for Later: Chimichangas can also be frozen for future enjoyment. Once fried and cooled, individually wrap each chimichanga in plastic wrap or aluminum foil. Place them in a freezer-safe container or bag, ensuring they are tightly sealed to prevent freezer burn. When ready to eat, thaw them in the refrigerator overnight before reheating.
Batch Cooking: If you’re planning to make a large batch of chimichangas, consider frying them in batches as needed to ensure they stay fresh and crispy. This way, you can enjoy them at their best without compromising on taste and texture.
Storage Duration: While chimichangas can be stored in the refrigerator for a day or two, they are best consumed fresh for optimal taste and texture. If you must store them, place them in an airtight container to help retain their moisture and prevent them from becoming soggy.
Variations of Beef and Cheese Chimichangas:
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