Chimichangas
Tags: Beef Dinner Mexican
Yield: 2
- 1 pound ground beef or turkey
- 3 tablespoons rojo sauce, divided
- 2 tablespoons bold taco seasoning
- 4 oz cream cheese
- 1-1/2 cups shredded Mexican blend cheese, divided
- 1 15 oz can refried beans
- 1 tsp adobo seasoning (I use the one with bitter orange)
- 6 flour tortillas
- 1/4 cup oil, for brushing
- In a skillet over medium-high heat, brown ground meat.
- In a saucepan over low heat, mix the beans, 1 tablespoon of the rojo sauce, and the adobo. Stir occasionally.
- Add 2 tablespoons of the rojo sauce, cream cheese, and taco seasoning and stir until blended and heated through. Stir in 1/2 cup of the cheese.
- Sprinkle the remaining cheese over the flour tortillas. Spoon the meat over the cheese on each tortilla, then spoon the beans on top.
- Roll up each tortilla, making sure to close both ends. Brush the top of each chimichanga with oil and place in the basket of the air fryer. Set the fryer to 400 and cook for 7 minutes. Flip each chimichanga over, brush with oil, and fry on 400 for an additional 3 minutes.
- If you stop before the oil and frying step, you'll have burritos. You can also replace the filling with a different one if desired.
