Mexican · Lunch · Dinner
Crisp folded tortillas filled with seasoned beef, beans and cheese.
WHAT YOU NEED
Ingredients adjusted for 4 servings
Read the complete method first. Measure all ingredients for Beef Chimichanga, prepare the listed equipment, and separate raw-food tools from ready-to-eat food.
STEP BY STEP
Preheat the oven to 210°C for a safer baked version and line a tray. Brown 400 g minced beef in a pan over medium-high heat for 6–8 minutes, breaking it up until no pink remains and draining excess fat.
Add 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon salt and 2 tablespoons water. Cook for another 2 minutes until fragrant and the beef is moist but not wet.
Warm 4 large tortillas for 15–20 seconds per side. Spread 1/4 cup refried beans across the lower centre of each, then add beef and 1/4 cup cheese, keeping a wide clean border.
Fold both sides inward, roll tightly and place seam-side down on the tray. Brush lightly with oil so the outside browns evenly.
Bake for 18–22 minutes, turning once, until crisp and golden on all sides and the centre is steaming hot. For shallow-frying, use adult supervision and oil at about 175°C.
Rest for 3–5 minutes, then serve with salsa and sour cream. Refrigerate leftover filling separately and reheat until piping hot.
Nutrition varies with portions and ingredient brands.
If food browns too quickly, lower the heat. If it is pale or watery, cook in smaller batches and allow excess moisture to evaporate before adding more ingredients.
Serve Beef Chimichanga at the temperature recommended in the method. Taste for seasoning only when the food is safe to sample, then add garnishes just before serving.
Cool leftovers promptly, transfer them to a clean airtight container and refrigerate within 2 hours. Reheat only the portion needed until piping hot, and follow local food-safety guidance.
WHAT I LEARNED
A tight fold prevents filling from escaping.
SAFETY FIRST
Adult supervision is needed for frying; baking is the safer option.
