Spicy Beef Chimichangas

Spicy Beef Chimichangas


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Everything is better deep-fried. You can be as creative as you want because this is a great basic recipe that you can expand on by adding any meat, cheese or vegetable.

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Chicago, IL

Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

12 servings


  • 1 pound of ground beef
  • 1 can of black beans, drained
  • 2 cans of tomato sauce
  • 12 flour tortillas
  • 2 cups of cheddar cheese
  • ½ cup of onions, chopped
  • ½ cup of jalapeno peppers, diced
  • ¼ cup of frying oil
  • 1 teaspoon of cumin
  • 1 teaspoon of garlic powder
  • 1 teaspoon of smoked paprika
  • Salt and pepper, to taste

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In a large skillet over medium heat, sauté the ground beef with salt, pepper, cumin, garlic powder, and paprika for 5 minutes. Lower the heat and add the black beans, tomato sauce, onions, and jalapeno peppers for an additional 10 minutes. As another skillet with oil warms over medium heat, add a generous portion of ground beef and cheese to a tortilla. Fold in the sides, tightly roll, and secure with a toothpick. Add the chimichanga to a skillet and fry on each side for 2 minutes, or until the tortilla is golden brown and flaky. Serve with a heaping cup of yellow rice with refried beans and enjoy!

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