Crispy Mexican beef wraps (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 large Flour tortillas
02 -
1 pound Ground beef
03 -
1 cup Water to add to cooked and seasoned beef
04 -
2 cups Cheese shredded
05 -
1 can Refried pinto beans
06 -
2 cups Vegetable oil to fry chimichangas
→ Seasoning for ground beef
07 -
1 tablespoon Chili powder
08 -
½ tablespoon Seasoned salt
09 -
½ tablespoon Ground cumin
10 -
1 teaspoon Black pepper
11 -
1 teaspoon Garlic salt or garlic powder
12 -
½ teaspoon dried Oregano
13 -
½-1 cup Water
→ Topping Ideas
14 -
Sour cream
15 -
Shredded lettuce
16 -
Salsa
17 -
Chopped tomatoes
# Instructions:
01 -
Brown the ground beef in a skillet over medium heat. The meat is fully cooked when there is no longer any pink visible. Use a strainer to drain any excess grease from the skillet.
02 -
Put the meat back into the skillet over medium heat. Add all of the seasonings, and water and mix it together thoroughly. Continue to simmer until the water is absorbed.
03 -
Heat the vegetable oil in a separate skillet over medium heat. While the oil is heating up, begin assembling the burritos.
04 -
Place about one tablespoon of beans on one side of the tortilla and smear it across, somewhat close to the edge. Next place one to two tablespoons of the meat mixture, then a sprinkle of cheese (a generous sprinkle)!
05 -
Begin to roll the tortilla up over the mixture, once half way rolled, fold in the sides towards the middle, then continue rolling all the way until it is closed. Roll as tight as possible so that the mixture does not ooze out.
06 -
Continue rolling until all of the burritos are made or you run out of mixture.
07 -
Place the burritos into the hot oil SEAM SIDE DOWN. Fry on each side for one to two minutes, or until they turn golden brown. Be sure to flip, and fry the sides of the burritos as well.
08 -
Remove from the oil and drain on a baking sheet or a bed of paper towels. Top with your favorite garnishes and salsas. Enjoy!
# Notes:
01 -
These chimichangas can be made ahead and frozen for later use.
02 -
Make sure to roll the chimichangas as tight as possible to prevent the filling from leaking.
03 -
Always place the chimichangas seam-side down first when frying to seal them.