Three Way Chimichanga Recipe
Our three way burrito, deep fried, topped with sour cream, guacamole, cheese, tomatoes
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Ingredients
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Chimichanga Filling
Toppings
Method
Chimichanga Filling Preparation
- 1
Cook the Ground Beef
In a skillet over medium heat, add the ground beef. Cook until browned, about 5-7 minutes, breaking it up with a spoon as it cooks.
- 2
Add Taco Seasoning
Once the beef is cooked, drain any excess fat. Stir in the taco seasoning and refried beans. Mix well and cook for another 2-3 minutes until heated through.
- 3
Prepare the Tortillas
Lay out the flour tortillas on a clean surface. Evenly distribute the beef and bean mixture down the center of each tortilla. Sprinkle shredded cheese on top of the mixture.
- 4
Roll the Tortillas
Fold in the sides of each tortilla and then roll it up tightly from the bottom to the top to form a burrito shape.
Frying the Chimichangas
- 5
Heat the Oil
In a deep frying pan or pot, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chimichangas
Carefully place the rolled chimichangas into the hot oil, seam side down. Fry for about 4-5 minutes on each side or until golden brown and crispy.
- 7
Drain Excess Oil
Once fried, use a slotted spoon to remove the chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving
- 8
Top with Toppings
Place the chimichangas on a serving platter. Generously top each chimichanga with sour cream, guacamole, diced tomatoes, and additional shredded cheese if desired.
- 9
Serve
Serve immediately while hot and enjoy your delicious three way chimichanga!
