Deep Fried Tacos


1 lb lean ground beef (I used a 90/10 lean meat to fat ratio)

1/3 cup chopped onions

1 tsp chili powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp ground cumin

1/2 tsp salt

1/4 tsp black pepper

8 oz sharp cheddar cheese

2 cups pintos beans (optional)

1 TBSP lard (for refried beans)

8 large burrito sized flour tortillas oil for frying

Directions :

In a preheated skillet add 1 TBSP oil, onions, a pinch of salt and saute until onions are golden brown and translucent -Next add ground beef, seasonings, spices and brown, then set aside to cool

-If you are using beans, in a preheated skillet add 1 TBSp lard or oil, add 2 cups pinto beans, heat and mash until they are a thick paste

-set refried beans aside to cool and stiffen

-To assemble take 1 large flour tortilla, add refried beans, ground beef and cheese to the center

-fold in two sides, then roll over once, slightly pull the roll back to tighten, then complete the roll

-be sure to tuck and roll tightly for a better fry or bake


-you will preheat fry oil to at least 350 degrees Fahrenheit

-a shallow fry works best

-place chimichanga seam side down and hold in place for thirty seconds then continue to fry on both sides until exterior is a deep golden brown color, then place on a wire rack .


-place chimichangas seam side down on a baking sheet

-preheat oven to 425 degrees Fahrenheit and bake for 20 to 25 minutes Garnish with your favorite salsas, sauces, sour cream and fresh ingredients .


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