Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1/2 cup salsa
- 1/2 cup sour cream
- 8 flour tortillas (8 inches)
- 2 cups shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- 9-inch deep-dish pie plate
- Aluminum foil
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is no longer pink. Drain any excess fat.
3. Add chili powder, cumin, salt, and black pepper to the skillet. Stir to combine.
4. Add black beans, diced tomatoes and green chilies, salsa, and sour cream to the skillet. Stir to combine.
5. Place 4 tortillas in the bottom of a 9-inch deep-dish pie plate, overlapping as necessary.
6. Spoon half of the beef mixture over the tortillas.
7. Sprinkle 1 cup of shredded cheese over the beef mixture.
8. Repeat layers with remaining tortillas, beef mixture, and shredded cheese.
9. Cover the pie plate with aluminum foil.
10. Bake for 20 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
12. Sprinkle chopped cilantro over the top of the pie.
13. Let the pie cool for 5 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 490
Fat: 27g
Saturated Fat: 13g
Cholesterol: 95mg
Sodium: 1090mg
Carbohydrates: 31g
Fiber: 7g
Sugar: 4g
Protein: 30g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Pinto beans or kidney beans can be substituted for black beans.
- Any type of shredded cheese can be used instead of Mexican cheese blend.
Variations:
- Add diced bell peppers or jalapeños to the beef mixture for extra flavor and heat.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Top the pie with sliced avocado or guacamole before serving.
Tips and Tricks:
- Make sure to overlap the tortillas in the pie plate to create a sturdy base for the filling.
- Use a deep-dish pie plate to prevent the filling from overflowing.
- If the cheese on top of the pie is browning too quickly, cover it with foil and continue baking.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place a slice of the pie on a microwave-safe plate and microwave on high for 1-2 minutes, or until heated through.
Presentation Ideas:
Serve the pie with a dollop of sour cream and a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced avocado, guacamole, sour cream
Pairings:
Mexican rice, refried beans, corn salad
Suggested Side Dishes:
Mexican rice, refried beans, corn salad
Troubleshooting Advice:
If the pie is too dry, add a little more salsa or sour cream to the beef mixture before assembling the pie.
Food Safety Advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
Food History:
The chimichanga is a popular Mexican-American dish that originated in Arizona in the 1950s. It is typically a deep-fried burrito filled with meat, beans, and cheese.
Flavor Profiles:
Savory, spicy, cheesy
Serving Suggestions:
Serve the pie with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican