Beef & Cheese Chimichangas with Red Sauce and Salsas

Here’s a super flavorful and crispy recipe for Beef & Cheese Chimichangas with Red Sauce and Salsas—perfect for a Tex-Mex night! 🌮🔥

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🌯 Beef & Cheese Chimichangas with Red Sauce & Salsas

🔹 Ingredients:

For the Chimichangas:

• 1 lb ground beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp chili powder

• ½ tsp cumin

• ½ tsp paprika

• Salt & pepper to taste

• 1 cup shredded cheddar or Mexican blend cheese

• 6 large flour tortillas

• Vegetable oil (for frying or brushing if baking)

Optional Add-ins:

• Refried beans or black beans

• Pickled jalapeños

• Green onions

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🔸 Red Sauce:

• 1 tbsp vegetable oil

• 2 tbsp all-purpose flour

• 2 tbsp chili powder

• 1 ½ cups chicken or beef broth

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp ground cumin

• ¼ tsp oregano

• Salt to taste

• Optional: pinch of sugar

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🔹 Salsas (Quick Versions):

Fresh Pico de Gallo:

• 2 Roma tomatoes, diced

• ¼ red onion, minced

• 1 jalapeño, minced

• Juice of ½ lime

• Handful of chopped cilantro

• Salt to taste

Creamy Salsa Verde:

• ½ cup sour cream

• ¼ cup salsa verde

• Splash of lime juice

• Optional: pinch of cumin or garlic powder

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🧑‍🍳 Instructions:

1. Cook the Beef Filling

1. In a skillet, brown the ground beef with chopped onion and garlic.

2. Drain excess fat.

3. Stir in chili powder, cumin, paprika, salt, and pepper.

4. Cook until fragrant, about 1–2 minutes.

5. Remove from heat and mix in cheese (and optional add-ins if desired).

2. Assemble Chimichangas

1. Warm tortillas slightly to make them flexible.

2. Place about ½ cup of beef mixture in the center.

3. Fold in sides, then roll tightly like a burrito.

3. Cook Chimichangas

• Frying Method: Heat ½ inch oil in a skillet over medium heat. Fry seam-side down first, until golden brown on all sides. Drain on paper towels.

• Baking Method: Brush with oil and bake at 400°F (200°C) for 20–25 min, flipping halfway.

• Air Fryer Method: Spray with oil and cook at 375°F for 10–12 min, turning once.

4. Make the Red Sauce

1. In a saucepan, heat oil and whisk in flour to make a roux.

2. Add chili powder, then slowly whisk in broth.

3. Add spices and simmer for 5–10 min until thickened. Adjust salt/sugar.

5. Serve

• Place chimichangas on a plate, smother with red sauce.

• Top with your salsas, sour cream, chopped cilantro, or even shredded lettuce.