Classic Beef and Bean Chimichangas with Sour Cream and Salsa

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Beef and Bean Chimichangas

1. Finely dice the yellow onion and mince the 3 garlic cloves. 5 min
2. Measure out 1½ teaspoons chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon dried oregano, ¼ teaspoon garlic powder, 1 teaspoon kosher salt, and ¼ teaspoon black pepper into a small bowl and set aside. 3 min
3. Measure 1 cup of refried beans into a small bowl and set aside. 2 min
4. Timing-sensitive step. Heat a large skillet over medium-high heat, add the 1¼ pounds of ground beef and cook, breaking it up, for 5–6 minutes until no pink remains, then drain excess fat. 6 min
5. Timing-sensitive step. Add the diced onion to the beef and sauté 3 minutes until softened, then stir in the minced garlic and cook 1 minute more. 4 min
6. Stir the spice blend into the beef mixture, then add 2 tablespoons tomato paste and ¼ cup beef broth; stir to combine and simmer 3 minutes until the liquid is mostly absorbed. 4 min
7. Remove the skillet from heat and let the filling cool 5 minutes so it doesn't steam-soften the tortillas. 5 min
8. Lay a 10-inch flour tortilla flat; spread ¼ cup of refried beans across the centre, top with a quarter of the beef filling, and sprinkle with ¼ cup shredded Mexican cheese blend. 3 min
9. Fold the sides of the tortilla in over the filling, then roll from the bottom up into a tight cylinder; repeat with the remaining 3 tortillas. 4 min
10. Pour 1½ cups neutral oil into a deep, wide skillet and heat over medium-high to 350 °F (about 4 minutes). 4 min
11. Timing-sensitive step. Place the chimichangas seam-side down into the hot oil and fry 2–3 minutes per side, turning once, until deeply golden and crisp all over — work in batches if needed to avoid crowding. 6 min
12. Transfer the fried chimichangas to a wire rack or paper-towel-lined plate to drain for 2 minutes before serving. 2 min

Fresh Tomato Salsasauce

1. Seed and finely dice the 4 roma tomatoes, finely dice the ¼ white onion, seed and mince the jalapeño, and finely chop 3 tablespoons fresh cilantro. 10 min
2. Combine the tomatoes, onion, jalapeño, and cilantro in a bowl; squeeze in 2 tablespoons fresh lime juice, add ½ teaspoon kosher salt, and stir to combine. 3 min
3. Taste and adjust salt if needed, then let the salsa sit at room temperature until ready to serve so the flavours meld. 10 min

Sour Creamtopping

1. Spoon ¾ cup full-fat sour cream into a small serving bowl and bring to the table alongside the chimichangas and salsa.