Chimichangas are an American Tex-Mex favorite, with their cheesy fillings and crispy, deep-fried tortilla shell. Many believe it was created by accident in Tucson, Az, in the 1920s or in Phoenix, Az, 30 years later, in the 1950s. Regardless of where it was created, most agree that it is now an integral part of Southwestern American and Tex-Mex cuisines. You will also be hard pressed to find the dish at restaurants in Mexico (at least the way we eat them in the U.S.).
-1 pound of ground beef
-1/2 cup onions chopped
-1/2 cup tomato sauce
-10 x 10-inch Flour Tortillas
-1 can of refried beans
-1 packet of favorite taco seasoning
-8 oz shredded cheddar cheese
-vegetable oil for frying
-½ cup guacamole
-½ cup sour cream
-½ cup chopped tomatoes
-¼ cup chopped onions
1. BROWN meat in skillet or saucepan on medium-high heat.
2. Add onions and continue browning until beef is cooked thoroughly.
3. Drain grease.
4. Put skillet back on heat and STIR in Seasoning Mix and water.
5. BRING to boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
6. Remove ground beef from heat and allow to cool.
7. Warm tortillas in the microwave or a skillet (no oil). DO NOT BROWN, ONLY WARM SLIGHTLY, so they will be easier to fold.
8. Add cheese to cooled ground beef.
FILLING AND FOLDING THE CHIMICHANGA:
9. Heat 1/2-1 inch of oil in a skillet
10. Lay warmed tortilla flat and spread a thin layer of refried beans in the center of the tortilla and 1/3-1/2 cup beef mixture on top of your filling, leaving an inch and a half or two at each end. Make sure you don’t overfill it.
11. After filling, fold the sides tightly.
12. While holding the sides down, fold the bottom flap up and over the filling tightly, to prevent air pockets inside.
13. Next, fold the body of the food over and on top of the remaining flap.
14. Set the folded chimichangas in the heated oil and cook 2 minutes per side. USE TONGS to flip. They only need to be cooked enough to brown to your preference and melt the cheese on the inside.
15. Remove from oil and top with lettuce, tomato, sour cream, onions, Guacamole, or salsa.