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Deep-Fried Beef Chimichangas with Guacamole Recipe

Deep-Fried Beef Chimichangas with Guacamole

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Average Rating:

Total Reviews: 12

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  • on May 07, 2012

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    I used this recipe as a guide for our Cinco de Mayo nightly special at The Longbranch in Pierre, SD. I didn't serve the guac, but the meat filling was a breeze to prep and held well. South Dakotans are not big fans of spicy, and this recipe had the right amount of heat for my customers. I served it on a bed of lettuce with Refried Beans, Mexi-Rice and Wanton Chicken Taco Cups with Salsa and Sour Cream. Thanks, Chef Robert, for the inspiration!

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  • on August 22, 2011

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    This recipe was really good. The guacamole was fantastic. Everyone enjoyed this recipe which in my house is rare! I will make this again and often!! Thank you!

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  • on July 22, 2011

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    My family loves this recipe. This is the 5th time I a making it. My kids would love this once a week.

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  • on July 14, 2011

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    Very tasty. Delicious! My children love it. They are usually picky eater. I will absolutely make it again. Thank you. :

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  • on July 28, 2010

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    My family absolutely loved this recipe. I poured a queso cheese over the top and it was fantastic with the guacomole. I will definately make this again!

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  • on February 23, 2010

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    This recipe is awesome. I made this for my family and everyone loved it. My wife said it was the best and my teenage sons couldn't get enough! ! It is now a family favorite!!!

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  • on December 09, 2009

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    My husband and I decided to give this one a try. We are hesitant to "try" many recipes because I am a very picky eater. It was ground beef and we wanted it fast. Tried this out, we just put regular salt because we didn't have any celery salt. My husband also replaced the tomato paste with a little pizza sauce, again we didn't have what it called for. Then just because, he decided to add a little pace picante sauce. They came out GREAT! Fast and easy and good to eat, we will definitely keep trying this one!!

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  • on November 27, 2008

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    I have made this recipe for guacamole at least 15 times already and it comes out perfect every time, It's so good that my husband has been asking me to do it almost every weekend so that he can munch on it while watching football.
    The only thing I left out was the chiles and I don't use as much tomatoes. I think that 1 tomato for 2 avaocados is more than enough...but hey that's me.
    Excellent recipe and I definately recommend it.

    Try accompanying it with homemade tortilla chips. Just buy corn tortillas at the supermarket and deep fry them for 2 minutes and just add salt. Perfect!!

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  • on November 04, 2007

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    I tried this recipe this evening on a lark. It was by far the best chimichanga I have eaten and I live in Tucson! I did add one jalepano pepper. And I have to say I used homemade tortillas which were much lighter than store bought -- but I'm sure light ones can be found. I served this is a salad of spring mix, sweet corn and kidney beans, ice cold, which really offset the spice in the beef. It was a great throw together meal which I will serve over and over again. Thanks Dinner Impossible Robert Irvine!

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  • on October 24, 2007

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    I tried this recipe and the first time I made it it was awesome. Everything from the amount of spices to the rolling and frying was perfect. I make this recipe once a week and my kids love it. It's a keeper in my recipe book. Good job Robert and keep up the good work. Anything is possible and I think you've proved that over and over. Way to go!

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