The Chef

Restaurants

Meals

Drinks

Restaurants›The Original Carolina's Mexican Food›Chimichanga - Beef Or Chicken, Sour Cream And Guacamole, Rice, Beans Recipe

Chimichanga - Beef Or Chicken, Sour Cream And Guacamole, Rice, Beans Recipe

Name: The Original Carolina's Mexican Foods Chimichanga - Beef Or Chicken, Sour Cream And Guacamole, Rice, Beans Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb Ground beef or ground chicken; 0.5 cup Yellow onion, diced; 2 cloves Garlic, minced; 1 cup Refried beans; 1 cup Shredded cheese (cheddar or Monterey Jack); 8 count Flour tortillas, large; 3 cups Vegetable oil (for frying); 1 tablespoon Chili powder; 1 teaspoon Ground cumin; 0.5 teaspoon Paprika; 0.5 teaspoon Salt; 0.25 teaspoon Black pepper; 2 cups Long-grain white rice; 4 cups Chicken broth (or water); 0.5 cup Tomato sauce; 1 tablespoon Olive oil; 0.5 cup Yellow onion, finely chopped; 1 clove Garlic, minced; 0.5 teaspoon Salt; 2 cups Cooked pinto or black beans; 0.25 cup Yellow onion, finely chopped; 1 clove Garlic, minced; 0.5 teaspoon Ground cumin; 0.5 teaspoon Salt; 1 cup Sour cream; 2 count Ripe avocados; 2 tablespoons Lime juice; 2 tablespoons Cilantro, chopped; 0.25 cup Onion, finely chopped; 0.5 cup Tomato, diced

Inspired by The Original Carolina's Mexican Food

Time1h 30m

Serves4

Make Chimichanga - Beef Or Chicken, Sour Cream And Guacamole, Rice, Beans Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

COMBINATION PLATES - Chimichanga Filling (Beef or Chicken)

1 lb Ground beef or ground chicken

1/2 cup Yellow onion, diced

2 cloves Garlic, minced

1 cup Refried beans

1 cup Shredded cheese (cheddar or Monterey Jack)

8 count Flour tortillas, large

3 cups Vegetable oil (for frying)

1 tablespoon Chili powder

1 teaspoon Ground cumin

1/2 teaspoon Watkins paprika

1/2 teaspoon Celtic sea salt

1/4 teaspoon black pepper

COMBINATION PLATES - Rice

2 cups Long-grain white rice

4 cups Chicken broth (or water)

1/2 cup Tomato sauce

1 tablespoon olive oil

1/2 cup Yellow onion, finely chopped

1 clove Garlic, minced

1/2 teaspoon Celtic sea salt

COMBINATION PLATES - Beans

2 cups Cooked pinto or black beans

1/4 cup Yellow onion, finely chopped

1 clove Garlic, minced

1/2 teaspoon Ground cumin

1/2 teaspoon Celtic sea salt

COMBINATION PLATES - Guacamole & Sour Cream

1 cup Sour cream

2 count Ripe avocados

2 tablespoons ReaLime juice

2 tablespoons Cilantro, chopped

1/4 cup Onion, finely chopped

1/2 cup Tomato, diced

1 small Jalapeño, minced (optional)

1/2 teaspoon Celtic sea salt

Method

COMBINATION PLATES - Chimichanga Filling (Beef or Chicken)

Prepare filling

In a large skillet over medium heat, cook the ground beef or chicken with the diced onion until the meat is browned and onions are translucent. Drain excess fat.

Season filling

Stir in minced garlic, chili powder, cumin, paprika, salt, and pepper. Cook 1-2 minutes until fragrant.

Add beans and cheese

Stir in refried beans and shredded cheese until melted and creamy. Remove from heat.

Assemble chimichangas

Warm tortillas until pliable. Spread a thin line of filling along the center of each tortilla. Fold in the sides and roll tightly to seal. Brush edges with a little water if needed to seal.

Fry the chimichangas

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the filled tortillas, turning once, until golden brown and crisp. Drain on paper towels.

Serve

Arrange the chimichangas on plates and serve with Mexican rice, beans, guacamole, and sour cream on the side.

COMBINATION PLATES - Rice

Toast and flavor rice

In a heavy pot, heat olive oil over medium heat. Add the rice and sauté 2-3 minutes until glossy.

Cook rice

Add onion and garlic; pour in chicken broth and tomato sauce. Bring to a boil, reduce heat to low, cover, and simmer 15-20 minutes until rice is tender and liquid is absorbed. Fluff with a fork.

COMBINATION PLATES - Beans

Warm and season beans

In a saucepan, warm the beans with onion, garlic, cumin, and salt. If desired, slightly mash some beans for creaminess. Simmer 5-10 minutes to blend flavors.

COMBINATION PLATES - Guacamole & Sour Cream

Make guacamole

Mash ripe avocados in a bowl. Stir in lime juice, cilantro, onion, tomato, and jalapeño (if using). Season with salt to taste. Mix until combined but still chunky.

Prepare sour cream

Spoon sour cream into a serving bowl and lightly season with salt if desired.