Lunch Chimichanga Lunch Recipe
A chimichanga with beef or chicken, topped with cheese sauce. Served with rice and beans.
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Ingredients
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Chimichanga Ingredients
Method
Chimichanga Preparation
- 1
Prepare the Filling
In a skillet over medium heat, cook the ground beef or chicken until browned. Drain excess fat, then add taco seasoning and stir to combine. Cook for another 2-3 minutes.
- 2
Assemble the Chimichangas
Lay out each flour tortilla on a flat surface. Spread a layer of refried beans on each tortilla, followed by a portion of the meat mixture, a sprinkle of cheddar cheese, and a spoonful of sour cream. Fold in the sides of the tortilla and roll it tightly to form a chimichanga.
- 3
Fry the Chimichangas
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Carefully place the chimichangas in the hot oil, frying until golden brown and crispy on all sides, about 4-5 minutes. Remove and drain on paper towels.
- 4
Serve
Place the chimichangas on a plate, top with warm cheese sauce, and serve alongside cooked rice and beans. Garnish with chopped lettuce and diced tomatoes.
