Spicy Beef Chimichangas with Creamy Green Chile Sauce
Indulge in these flavorful chimichangas inspired by a beloved Chi Chi's restaurant classic. Featuring savory, seasoned ground beef enveloped in a warm tortilla, each chimichanga is generously filled with ooey-gooey Monterey Jack cheese. These beauties are then smothered in a delectable green chile sauce, perfectly balancing the richness of beef and cheese with vibrant flavors. Topped with a dollop of sour cream and sprinkled with fresh green onions, these chimichangas are perfect for a cozy weeknight dinner or a festive gathering. Serve with fresh lettuce and diced tomatoes for a complete meal. Prepared with Chi Chi's restaurant's fiesta seasoning mix to ensure an authentic taste, don't miss out on this dish that brings the taste of Tex-Mex to your kitchen!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
ground beef
1 - 1.5 lb (browned and drained)
Chi Chi's restaurant fiesta seasoning mix
1 (7/8 ounce) package
water
1/2 cup for beef, 3 cups for sauce, 1/3 cup for cornstarch
shredded Monterey Jack cheese
3 cups
flour tortillas
6 (10-12 inches)
vegetable oil
for frying or brushing
green chilies
8 ounces (2 cans of 4 ounces each, do not drain)
beef bouillon
1.5 teaspoons
onion powder
3/4 teaspoon
garlic powder
1.5 teaspoons
cornstarch
1 tablespoon
sour cream
to taste (for garnish)
green onion
1 bunch (sliced for garnish)
Instructions
1
In a saucepan, combine the green chile sauce ingredients (except for cornstarch and water) and bring to a boil over medium heat. Reduce heat to low and let it simmer, stirring occasionally until it has reduced by half. Once reduced, mix corn starch with the remaining water and stir this mixture into the sauce. Allow to cook for a few more minutes until the sauce thickens. Remove from heat and set aside.
2
In a large skillet, brown the ground beef over medium heat. Drain any excess fat. Stir in the Chi Chi's restaurant fiesta seasoning mix and 1/2 cup water. Simmer for 5 minutes until the beef is well coated and heated through.
3
Lay out the flour tortillas on a flat surface. Divide the beef mixture evenly among the tortillas, placing it about a third of the way down. Top with shredded Monterey Jack cheese.
4
Carefully roll each tortilla starting from the end with the beef and cheese. After one complete roll, fold in the sides and continue rolling tightly. If needed, secure each chimichanga with a toothpick or seal with a mixture of flour and water.
5
To fry, heat vegetable oil in a deep skillet over medium heat. Carefully place the chimichangas in the hot oil and fry until golden brown on all sides. Alternatively, for a healthier option, brush the chimichangas with vegetable oil or melted butter and bake them on the middle oven rack at 400°F (200°C) for 25 minutes, finishing under the broiler for the last 2-3 minutes until crisp. Keep a close eye on them while broiling.
6
To serve, spoon the rich green chile sauce over the chimichangas. Garnish each with a generous dollop of sour cream and a sprinkle of fresh green onions. Serve with a side of shredded lettuce and diced tomatoes or your favorite refried beans for a complete meal.
7
Enjoy your Spicy Beef Chimichangas!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Beef Chimichangas?
Spicy Beef Chimichangas are a Tex-Mex dish consisting of flour tortillas filled with seasoned ground beef and Monterey Jack cheese, then fried or baked until crispy and topped with a green chile sauce.
What kind of meat is best for this recipe?
The recipe calls for 1 to 1.5 lbs of ground beef, browned and drained.
What seasoning provides the authentic flavor?
Chi Chi's restaurant fiesta seasoning mix is used to ensure an authentic restaurant-style taste.
How do I make the green chile sauce?
Combine green chilies, beef bouillon, onion powder, garlic powder, and water in a saucepan, simmer until reduced by half, then thicken with a cornstarch slurry.
Should I drain the green chilies for the sauce?
No, you should use two 4-ounce cans of green chilies without draining them.
What type of cheese is recommended?
The recipe recommends using 3 cups of shredded Monterey Jack cheese for its excellent melting properties.
What size flour tortillas should I use?
You should use six large flour tortillas, approximately 10 to 12 inches in size.
How do I fold a chimichanga correctly?
Place the filling about a third of the way down the tortilla, roll it once, fold in the sides, and then continue rolling tightly to the end.
How can I keep the chimichangas from opening?
You can secure each chimichanga with a toothpick or use a mixture of flour and water as a seal.
Can I bake chimichangas instead of frying them?
Yes, you can brush them with oil or butter and bake them at 400°F (200°C) for about 25 minutes.
How do I get baked chimichangas extra crispy?
Finish them under the broiler for the last 2-3 minutes of cooking, but watch them closely to prevent burning.
How do I fry the chimichangas?
Heat vegetable oil in a deep skillet over medium heat and fry the chimichangas until they are golden brown on all sides.
How much cornstarch is needed for the sauce?
One tablespoon of cornstarch mixed with 1/3 cup of water is used to thicken the sauce.
What are the suggested garnishes?
Serve with a dollop of sour cream, sliced green onions, shredded lettuce, and diced tomatoes.
Is this a quick meal to prepare?
Yes, it is tagged as a 30-minute meal and an easy dinner option.
What can I serve as a side dish?
Refried beans or a side of Mexican-style rice pair perfectly with these chimichangas.
What is the purpose of the beef bouillon in the sauce?
The 1.5 teaspoons of beef bouillon add a rich, savory depth to the green chile sauce.
How much water is needed for the beef filling?
You need 1/2 cup of water to simmer with the beef and seasoning mix.
Can I use onion and garlic powder?
Yes, the sauce requires 3/4 teaspoon of onion powder and 1.5 teaspoons of garlic powder.
How many chimichangas does this recipe make?
The recipe is designed to make 6 large chimichangas.
Is this recipe spicy?
Yes, the combination of fiesta seasoning and green chilies gives this dish a spicy kick.
What kind of oil should I use?
Vegetable oil is recommended for both frying and brushing for the baking method.
Can I prepare the beef in advance?
Yes, you can brown and season the beef ahead of time to speed up the final assembly.
Does the sauce need to be cooked separately?
Yes, the sauce is prepared in a saucepan and reduced before being poured over the cooked chimichangas.
What is the total amount of water used in the recipe?
The recipe uses a total of 3 and 5/6 cups of water divided between the beef, the sauce base, and the cornstarch slurry.
Can I use a different cheese?
While Monterey Jack is traditional, you could substitute it with a Mexican blend or mild cheddar.
How do I know when the sauce is reduced enough?
The sauce is ready for the thickener once it has reduced by approximately half its original volume.
Are these chimichangas family-friendly?
Yes, they are described as a family-friendly comfort food classic.
How do I serve the sauce?
The rich green chile sauce should be spooned generously over the top of the fried or baked chimichangas.
What gives the tortillas their golden color?
The golden color comes from either deep frying in oil or brushing with oil/butter and baking at high heat.