Ingredients
– 1 pound ground beef
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 4 large flour tortillas
– Oil for frying
– Optional toppings: salsa, sour cream, guacamole, chopped cilantro
Equipment Needed
– Large skillet
– Mixing bowl
– Spatula or wooden spoon
– Frying pan or deep fryer
– Paper towels
– Tongs or slotted spoon
Step-by-Step Instructions
Let’s start cooking! First, I heat a large skillet over medium heat and add the ground beef, breaking it up with my spatula. I season it with cumin, chili powder, garlic powder, salt, and pepper. As it cooks, the spices release delightful aromas that fill my kitchen. I want to ensure the beef is fully cooked, which takes about 7-10 minutes. Once browned, I drain any excess fat and remove it from the heat. Next, I let the beef cool slightly before mixing in the shredded cheddar and Monterey Jack cheese, creating a deliciously cheesy beef mixture that I’m sure will be the highlight of each chimichanga. (See the next page below to continue steps…)