Chimichangas are crispy burritos that are easy to make at home! While frying is traditional, you can also crisp them on the griddle or bake them in the oven. These are loaded with beef and beans.
toppings for chimichangas, such as: shredded lettuce, salsa, enchilada sauce, guacamole, sour cream
Instructions
In a large skillet, cook the ground beef over medium heat, breaking up the chunks with the back of a spoon. Season with the taco seasoning mix and cook, stirring, until browned. Drain any fat.
Lay out the tortillas and divide the beans, meat, and cheese in a line across the bottom third of the tortillas.
Roll up the tortilla tucking in the sides as you go.
Heat the griddle and place the rolled burritos. Cook, turning occasional until all sides are crisp..
Serve with toppings
Notes
Chimichangas can also be fried. Heat several inches of hot oil in an electric fryer or heavy pot. Place one or two thawed burritos at a time in the hot oil and cook 5 minutes, turning. To make frozen chimichangas: Chill the meat mixture prior to assembling the burritos. Wrap in deli wraps and place in a ziptop freezer bag. Store in the freezer until ready to serve.To bake: place thawed burritos on baking sheet and bake for 25 minutes at 350 degrees.Toppings for chimichangas: These are typically served crispy (either baked or fried) and then topped with enchilada sauce, melted cheese, and something like sliced olives, chopped green onions, chopped fresh cilantro. Sometimes, they are also topped with shredded lettuce.Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional information is approximate and does not include hot sauce or toppings.