Cheeky Chimichangas



I just love to eat chimichangas.

Making them? Well they are a bit labor intensive.

But there is an upside. A pound of ground round will make you about 20 of the babies, and they freeze nicely. So it’s like instant great meal in the freezer time!

Serve it up with some green chile salsa, guacamole, and sour cream and you are just gonna moan with delight. I promise.

And I don’t deep fry because it wastes entirely too much oil. An inch in a cast iron skillet is more than enough. So you have no excuses. Go ahead and make some!



  • 1 lb ground beef (or equivalent shredded cooked chicken)
  • 1 15 oz can of refried beans (make you own if you desire)
  • 2 chiles of your choice–poblano, Anaheim, Hatch, etc, blistered and peeled, seeded and chopped
  • 2 Tbsp of my Mexican seasoning (taco seasoning basically but I like my own)
  • 3 c (approx) shredded or crumbled cheese of your choice (Monterey Jack, cheddar, queso fresca, etc)
  • Oil for frying
  • 20 or so 6″ flour tortillas


  1. Brown the beef, adding the taco seasonings.
  2. Add the chiles and  cook until beef is cooked and chiles are softened.
  3. Take a tortilla and spread a tablespoon or so of the refried beans upon it.
  4. Spoon 1-2 tbsp of the beef mixture into the center.
  5. Add a tbsp or so of the shredded cheese.
  6. Fold in the sides, and fold and roll into a cylinder (secure with a toothpick)
  7. Place in hot oil at a temperature of around 375°. Cook until tortilla is starting to brown and bit and is crunchy. Turn and do the other side.
  8. Remove and place on some paper towelling to absorb the oil. Continue cooking in batches until all the beef mixture is used up.

Serves: About 18 or so.

NOTE: Serve with shredded lettuce, salsa of your choice, guacamole, and sour cream.
Freeze by letting the chimichangas cook to room temperature and then placing them in a freezer bag. Remove as many as you wish and simply lay on a cookie sheet and place in a 375° until defrosted and heated through.



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