American · Dinner
Beef Chimichanga
A flour tortilla filled with seasoned ground beef, refried pinto beans, and melted Monterey Jack, folded into a parcel and deep-fried until the shell blisters crisp and golden. Cumin and chili powder season the meat. Served with sour cream, salsa, and shredded lettuce alongside.
$5
20 minsPrep
18 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
877Calories
49.5gProtein
54.8gFat
47.9gCarbs
5.3gSugar
7.6gFiber
1258mgSodium
193mgChol
21.1gSat Fat
542mgPotassium
286mgCalcium
3.8mgIron
1.2mcgVitamin B12
8.2mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
spice-route
cheat-day
hidden-gems
Instructions
1
Prep
Chop the onion and mince the garlic; shred the Monterey Jack and measure the cumin, chili powder, and salt into a bowl.
2
Cook the onion and garlic in a dry skillet over medium heat 3 minutes, then add ground beef over medium-high and brown 6 minutes until no pink remains.
3
Stir the cumin, chili powder, and salt into the beef over medium heat 1 minute until the spices darken and smell toasty, then remove from heat.
4
Warm the tortilla until pliable, spread the refried pinto beans down the centre, top with beef and cheese, then fold and roll into a tight sealed parcel.
5
Fry the chimichanga seam-side down in 350F (175C) vegetable oil for 4 minutes, turning once, until deep golden and blistered.
6
Plate
Set the chimichanga on a plate, scatter the shredded lettuce alongside, and top with the salsa and sour cream.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g ground beef
- 22 large flour tortilla (about 2.8 oz / 80g)
- 2/3 cup170g refried pinto beans
- 3 oz86g Monterey Jack cheese
- 11 onion (120g)
- 2 clove2 clove garlic
- 2 tsp2 tsp cumin
- 2 tsp2 tsp chili powder
- 1/2 tsp1/2 tsp salt
- 4 tbsp60g salsa
- 4 tbsp60g sour cream
- a small handful lettuce (25g)
- 4 cups960ml vegetable oil, for frying
