3 Beef Mini Chimichangas Recipe

Mini Chimichangas order of 3

1. 1

   Beef filling

   Heat a teaspoon of oil in a skillet over medium heat. Add ground beef and cook until browned. Drain excess fat. Stir in yellow onion, garlic, and jalapeño. Cook 2–3 minutes until onion softens. Add cumin, chili powder, paprika, coriander, salt, and pepper; cook 1–2 minutes until fragrant. Remove from heat and fold in shredded cheese while the mixture is hot to help melt it.

2. 2

   Guacamole

   Mash avocados in a bowl. Stir in lime juice, red onion, cilantro, minced jalapeño, and salt. Adjust seasoning to taste. Set aside.

3. 3

   Pico de gallo

   In a bowl, combine diced tomatoes, red onion, cilantro, minced jalapeño, lime juice, and salt. Mix well and let rest 5–10 minutes to meld flavors.

4. 4

   Tortilla prep and assembly

   Warm the three tortillas until pliable. For each tortilla, place a line of beef filling down the center, add a small amount of guacamole and pico de gallo, and sprinkle with a little extra cheese if desired. Roll tightly and seal the edge with a thin line of water.

5. 5

   Frying

   In a deep skillet or pot, heat vegetable oil to 350–365°F (175–185°C). Fry the chimichangas, turning as needed, until golden and crisp, about 2–3 minutes per side. Remove and drain on paper towels.

6. 6

   Serve

   Serve the three beef mini chimichangas hot with sour cream on the side. Garnish with additional cilantro or lime wedges if desired.