Beef Chimichangas
with Sour Cream Sauce
Imagine savoring seasoned ground beef, refried beans, melted cheese and a luxurious sour cream sauce, all enveloped in a golden, crispy tortilla. Our user-friendly recipe will guide you in creating these mouthwatering chimichangas. It's the type of dish that can transform your dinner routine, melding diverse textures and flavors to make every bite a joy for your whole family.
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You Will Need
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For the Beef Filling:
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2 pounds ground beef
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2 small onions, finely chopped
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4 cloves garlic, minced
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2 teaspoons ground cumin
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2 teaspoons chili powder
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2 cups refried beans
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2 cups shredded cheddar cheese
For the Sour Cream Sauce:
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2 cups sour cream
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4 tablespoons mayonnaise
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4 tablespoons fresh lime juice
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4 teaspoons ground cumin
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2 teaspoons chili powder
For Frying:
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Vegetable oil for frying
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What Goes well with Chimichangas?
How Do You Make Chimichangas?
You can pre-prep these burritos for make-ahead meals Directions are below along with Burrito Variations
Prepare the Beef Filling:
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In a large skillet, cook the ground beef over medium-high heat until browned. Drain any excess fat.
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Add the chopped onion and minced garlic to the beef and sauté until the onion is soft and translucent.
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Stir in the ground cumin, chili powder, salt, and pepper. Cook for another minute to allow the spices to infuse the beef.
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Add the refried beans to the beef mixture and cook until well combined and heated through.
Assemble the Chimichangas:
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Place a portion of the beef and bean mixture in the center of a tortilla. Sprinkle with shredded cheddar cheese.
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Fold in the sides of the tortilla, then roll it up tightly, creating a chimichanga. Secure the ends with toothpicks to hold them closed.
Prepare the Sour Cream Sauce:
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In a bowl, whisk together the sour cream, mayonnaise, fresh lime juice, ground cumin, chili powder, salt, and pepper. Taste and adjust the seasoning as needed.
Fry the Chimichangas:
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In a large, deep skillet or frying pan, heat about 2 inches of vegetable oil to 350°F (175°C).
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Carefully place the chimichangas in the hot oil, seam side down, and fry until they are golden brown and crispy, usually about 3-4 minutes per side. Use tongs to turn them.
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Once the chimichangas are crisp and golden, remove them from the oil and drain on paper towels to remove excess oil.
Serve:
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Serve the beef chimichangas with the sour cream sauce on the side or drizzled on top.
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Optionally, garnish with chopped fresh cilantro, sliced green onions, or diced tomatoes for added flavor and presentation.
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These Beef Chimichangas with Sour Cream Sauce are a delicious and satisfying meal with a flavorful kick. Enjoy!
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Steps for Once a Month Freezer Cooking (OAMC):
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In a large skillet, brown the ground beef with onions, garlic, ground cumin, chili powder, salt, and pepper until fully cooked and flavorful.
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Allow the seasoned ground beef to cool completely.
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Combine the cooled, seasoned ground beef with the refried beans and shredded cheddar cheese, creating a delicious beef, bean, and cheese mixture.
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Divide the beef, bean, and cheese mixture into portions suitable for individual chimichangas.
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Assemble the chimichangas by generously placing the beef, bean, and cheese mixture onto each tortilla.
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Roll up the tortillas, creating delightful bundles. If necessary, secure with toothpicks for easy handling.
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For freezing, wrap each chimichanga securely in plastic wrap and aluminum foil, ensuring an airtight seal to maintain freshness. Label with the date.
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Prepare the Sour Cream Sauce fresh on the day of serving: In a bowl, whisk together sour cream, mayonnaise, lime juice, ground cumin, chili powder, salt, and pepper. Adjust seasoning to taste.
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To serve, thaw the chimichangas in the refrigerator overnight (if frozen) and then proceed to fry or bake until achieving a deliciously crispy texture.
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Drizzle the freshly prepared Sour Cream Sauce over the chimichangas before serving.
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Chicken Chimichangas:
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Replace ground beef with shredded cooked chicken.
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Season the chicken with taco seasoning or a mix of cumin, chili powder, and garlic.
Vegetarian Chimichangas:
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Use black beans, pinto beans, or a mix of beans as the main filling.
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Add sautéed vegetables such as bell peppers, onions, and zucchini.
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Include corn, diced tomatoes, and your favorite cheese.
Seafood Chimichangas:
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Substitute the meat with cooked shrimp, crab, or a combination of seafood.
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Season with seafood-friendly spices like Old Bay seasoning or cajun seasoning.
Breakfast Chimichangas:
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Fill with scrambled eggs, breakfast sausage or bacon, and cheese.
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Add diced green chilies or jalapeños for a bit of heat.
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Serve with salsa or a drizzle of hot sauce.
Bean and Cheese Chimichangas:
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Create a simple filling with refried beans and your favorite cheese.
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Add a sprinkle of diced green onions or cilantro for freshness.
Barbecue Beef Chimichangas:
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Mix the ground beef with barbecue sauce for a smoky flavor.
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Add shredded cheddar or Monterey Jack cheese.
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Top with coleslaw or serve with barbecue sauce for dipping.
Mushroom and Spinach Chimichangas:
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Sauté mushrooms and spinach until tender and use as a filling.
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Mix with cream cheese for a creamy texture.
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Season with garlic, salt, and pepper.
Sweet Dessert Chimichangas:
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Fill with a sweet mixture like cream cheese and fruit, such as sliced strawberries or bananas.
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Sprinkle with cinnamon and sugar before frying.
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Serve with a drizzle of chocolate or caramel sauce.
Tex-Mex Chimichangas:
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Add a layer of Mexican rice to the filling.
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Include ingredients like black olives, corn, and green chilies for a Tex-Mex flair.
Buffalo Chicken Chimichangas:
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Toss shredded cooked chicken with buffalo sauce.
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Mix in blue cheese or ranch dressing.
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Serve with extra buffalo sauce or dressing on the side.
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