The Best Taco Chimichangas

Chimichangas are a favorite in our house. We add everything from chicken, to beef to veggies and even fruits making them dessert or a treat instead. Is your mouth watery already? I hear you. You are probably thinking of ways you can make chimichangas for dinner tonight and I got you covered!

We love #TacoTuesdays and taco inspired dishes any day of the week too. Here is one recipe you can easily make tonight or during the weekend. You choose! Have fun with it and make it your own. Now, lets get cooking.

Print Recipe

Taco Chimichangas

The best taco chimichangas, ever! Bold statement? Yes, yes it is. You will love how easy and fast they are to make. Crispy, spicy, tasty, and pure happiness!

Course

Main Dish

Prep Time

20 minutes

Cook Time

15-20 minutes

Passive Time

12-15 servings

Servings

Ingredients

• 1 pound Ground Beef lean
• 2 cloves garlic chopped
• 2 tablespoons Taco Seasoning
• 1 (10oz) can Ro-Tel diced tomatoes with lime & cilantro
• 1 cup Taco Inspired Hummus Sabra
• 1 cup Sour Cream
• 1 1/2 cups Sharp Cheddar Cheese grated
• 12-15 Flour Tortillas soft
• 2 cups Vegetable Oil for frying
• Cilantro with some Heat Sauce

Course Main Dish Prep Time 20 minutes Cook Time 15-20 minutes Passive Time 12-15 servings Servings Ingredients 1 pound Ground Beef lean 2 cloves garlic chopped 2 tablespoons Taco Seasoning 1 (10oz) can Ro-Tel diced tomatoes with lime & cilantro 1 cup Taco Inspired Hummus Sabra 1 cup Sour Cream 1 1/2 cups Sharp Cheddar Cheese grated 12-15 Flour Tortillas soft 2 cups Vegetable Oil for frying Cilantro with some Heat Sauce

Instructions

1. In a skillet cook the ground beef, with the garlic, taco seasoning and Ro-Tel.
2. Cook until no longer pink and it is a lovely brown color.
3. Let it cool a bit. This will make it so much easier to handle when assembling the chimichangas.
4. Grab a tortilla, spread a teaspoon or so of hummus, followed by the sour cream, meat, and cheese.
5. Use water or an egg wash for sealing the tortilla.
6. To fold: Start by folding into the center of the tortilla and seal with some water.
   Then fold the ends, again use water or an egg wash to seal them to the tortilla.
   Tip: Use toothpicks to close the ends as an extra measure to make sure they don't open while frying.
   
7. Fry in the vegetable oil in a deep pot in medium to high heat.
   Note: Keep an eye on the chimichangas, you don't want to walk away and end up with burned food.
   
8. Practice with one and see if you have to make some adjustments with the following chimichangas.
9. Serve with a drizzle of cilantro sauce, sour cream, guacamole, taco sauce, some fresh salad or rice and beans.
10. Enjoy!

Share this Recipe

Serve with your favorite sauce, like this cilantro with some heat sauce and take this chimichangas to a whole new level of greatness. Just saying! Or serve with our Latino traditional sides, rice and beans. Also, you can keep it simple and serve with a pico de gallo and some guacamole, sour cream and fresh salad. How ever you serve it I’m use it will be amazing and you will enjoy them.

Tell me, have you made chimichangas before and do you have a favorite chimichanga recipe I should try. Drop you comment on the section bellow. Go!

Wanda Lopez

Recipe Developer / Food Photographer / Social Media Influencer
Making memories around the kitchen table and capturing them with my camera is where you’ll find me. Unless I’m boarding a plane or on a road trip somewhere with my girls.