Beef chimichanga


My favourite cheap eats at university consists of $5 beef chimichanga, over the break I was craving for it so much that I decided to recreate it at home and they tasted phenomenal! Beef chimichangas are filled with ground beef, refried beans, tomatoes, seasoned with oregano, cumin, chili powder and served with delicious guacamole and sour cream!

Beef mixture mmm


  • 500g ground beef
  • 2 cups of cooked brown rice
  • 1 small onion, diced
  • 3- 4 garlic clove, minced
  • 250g refried beans
  • 1 can of finely chopped tomatoes (450g) (Ardmona rich and thick)
  • 50g tomato paste (I used Leggo’s sachets)
  • 1/2 teaspoon of oregano
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Vegetable oil

To assemble the tortilla: 

  • Tortillas (10 inch)
  • 1/2 a cup of cheddar cheese (I mixed it with mozzarella)
  • Guacamole
  • Sour cream
  • Tooth picks

*Optional 1/4 cup of chicken stock to glaze over the meat, this prevents the meat from drying.


Step 1. Heat the pan on medium heat, add 2 tablespoon of vegetable oil and brown the ground beef half way and add in the diced onion.

Step 2. Once the beef is cooked and the onion has become brown, add the minced garlic, cumin, oregano, chili powder and cook for 1 minute.

Step 3. Add the tomato paste and stir for 30 to 45 seconds, then add the refried beans and can of diced tomatoes, continue cooking for a few minutes to bring out the flavours. Here is where you can add the chicken stock.

Step 4. Add 1/2 a teaspoon of sugar to balance the tomato sauce mixture, place the pan of beef mixture to aside. (Remember if the consistency is not up to your liking you can continue cooking to reduce the sauce or add more chicken stock.)

Step 5. To assemble the chimichangas, place one tortilla on a plate and place a thin layer of brown rice towards one side of the tortilla,  1/3 cup of the beef mixture over the rice and sprinkle the cheese mixture on top. Fold the tortilla over covering the filling, next fold the sides of the tortilla and roll to the end. Using the toothpicks secure the top, middle and bottom edge.

Step 6. Heat 2 inches of vegetable oil over a frying pan. Fry 2 chimichangas or 1 at a time, about 2 minutes each side until golden brown and crispy. Place chimichangas on paper towels to drain.

Step 7. Serve the chimichangas with guacamole and sour cream, make sure to eat them straight away while they are still crispy and warm!








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