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Prep Time:
20
Serves:
4 to 6
Grill time:
30

Grilled Beef Chimichangas

Bundles of Mexican Joy

Posted on February 19, 2014
Grilled Beef Chimichangas
Serves 4 to 6
Prep Time: 20
Grill time: 30

Ingredients:

    • 1 lb. ground beef
    • 1 small onion, diced
    • ½ a red pepper, diced
    • ½ a green pepper, diced
    • 1 jalapeño pepper, diced (optional)
    • ½ cup of Ghost Pepper Salsa, store bought will do
    • 1 packet of Taco Seasoning, or make your own Taco Seasoning
    • 2 cups of shredded cheese, divided, I recommend a combo of Monterey Jack, sharp cheddar and Jalapeño Jack
    • 6 cloves of roasted garlic
    • ½ cup of sour cream
    • 1 tsp. cilantro
    • Extra salsa and sour cream for serving
They’re a little messy, but oh so tasty. I bet you could go crazy with variations too. This was my first time making them, but I know that next time I will get even more crazy. I’m not totally a fan of beans, and refried beans sounds kind of ick, but after tasting the magnificence that was these Chimichangas, I am MORE than willing to add beans and rice to the list of stuffings. What goes in your Chimichangas? Leave a comment below and tell us what you stuff your Mexican meals with!
Spread with Sour Cream mixture, top with cheese, lay down the meat
Spread with Sour Cream mixture, top with cheese, lay down the meat
Spread with Sour Cream mixture, top with cheese, lay down the meat
How To Fold
Spread with Sour Cream mixture, top with cheese, lay down the meat
Grill until crispy and seared, you can always add more cheese too.

Grilled Beef Chimichangas

Serves: 4 to 6       Total Time: 50

Ingredients

  • 1 lb. ground beef
  • 1 small onion, diced
  • ½ a red pepper, diced
  • ½ a green pepper, diced
  • 1 jalapeño pepper, diced (optional)
  • ½ cup of Ghost Pepper Salsa, store bought will do
  • 1 packet of Taco Seasoning, or make your own Taco Seasoning
  • 2 cups of shredded cheese, divided, I recommend a combo of Monterey Jack, sharp cheddar and Jalapeño Jack
  • 6 cloves of roasted garlic
  • ½ cup of sour cream
  • 1 tsp. cilantro
  • Extra salsa and sour cream for serving

Directions

Step 1
In a small bowl, mash the 6 cloves of roasted garlic, cilantro, and the ½ cup of sour cream. Set aside, in the fridge, until you are ready to assemble your Chimichangas.
Step 2
Preheat your grill to 350°F. Place the Cast Iron or Stainless Steel Griddle onto the grill to heat up too.
Step 3
Brown the meat on the preheated griddle, you may need to grease it up a little first, add the onion, peppers and garlic, as well as the taco seasoning. When the meat is well cooked, add 1 cup of salsa, and ½ cup of shredded cheese.
Step 4
To assemble, spread the sour cream mixture onto the tortilla, cover the sour cream with a layer of cheese. Lay down a line of steaming hot meat. Be careful as you don’t want to overfill these. they will ooze and leak and won’t wrap up properly.
Step 5
Fold the sides of the tortilla in. Tuck the bottom up and around the meat. Then roll the top over. You may have to secure it with a toothpick.
Step 6
Carefully transfer your Chimichangas to the grill and grill them until you have some nice sear lines on the tortilla. You want it crispy-ish and hot enough to melt the cheese, you can even top them with a little extra cheese.
Step 7
Serve piping hot with more salsa, sour cream for dipping, and LOTS of napkins.
Chimichanga, think deep fried beef burrito stuffed to overflowing with Mexican goodness. Grilled Beef Chimichangas are not deep fried, but definitely filled with goodness until they ooze said goodness everywhere. I made these because my husband pulled out ground beef for dinner. I had done the burger thing, done the meatballs, meatloaf and really wasn't feeling anything like that. Really rather uninspired, I googled "what to make with ground beef". Chimichanga came up in Wikipedia and I was intrigued.

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