Beef Chimichanga Tortilla Bowls

Taking Tex-Mex to a whole new level, the deep-fried goodness of a chimichanga is always a favourite when eating out. Try this easier take on a chimichanga by frying Old El Paso™ Tortilla Bowls and filling them with your favourite toppings!
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35 Minutes Prep
35 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon Vegetable oil for deep frying
  • Small check mark in a circle icon 1 lb (500 g) extra-lean ground beef
  • Small check mark in a circle icon 1 medium chopped onion (1/2 cup)
  • Small check mark in a circle icon 1 teaspoon finely chopped garlic
  • Small check mark in a circle icon 1 can (14 oz/398 mL) diced tomatoes, drained (or half 28 oz/796 mL can)
  • Small check mark in a circle icon 1 can (127 mL) Old El Paso™ chopped green chilies
  • Small check mark in a circle icon 1 tablespoon chili powder
  • Small check mark in a circle icon 1/2 teaspoon ground cumin
  • Small check mark in a circle icon 1 package (8 count) Old El Paso™ Tortilla Bowls
  • Small check mark in a circle icon 1 cup (from 398 mL can) Old El Paso™ refried beans
  • Small check mark in a circle icon 1 cup shredded Mexican blend cheese (4 oz)
  • Small check mark in a circle icon Shredded lettuce, sour cream, guacamole and salsa, if desired
Preparation
  1. In deep fryer or heavy-bottomed pot, heat at least 2 inches oil to 350°F.
  2. Heat oven to 400°F. In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 4 to 6 minutes, stirring frequently, until beef is thoroughly cooked. Add drained tomatoes, chilies, chili powder and cumin. Cook 5 to 7 minutes, stirring occasionally, until mixture has thickened and liquid has reduced. Remove from heat.
  3. Using fork, poke holes several times in bottom of each tortilla bowl. Place tortilla bowls in batches in preheated oil; fry 1 to 2 minutes, using tongs to turn bowls halfway through, until lightly brown all over. Drain tortilla bowls upside down on paper towel-lined cookie sheet.
  4. Spread 2 tablespoons refried beans over bottom of each fried bowl. Add heaping 1/3 cup beef mixture and 2 tablespoons cheese to each bowl. Place on ungreased cookie sheet. Bake 3 to 5 minutes or until cheese is melted. Top with shredded lettuce, sour cream, guacamole and salsa.
Expert Tips
  • Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.
  • Try Monterey Jack cheese for a new flavour twist!