If you are craving something crispy on the outside, bursting with cheesy, savory goodness on the inside, you will absolutely fall in love with this Beef and Cheese Chimichangas Recipe. These golden-fried delights offer a wonderful combination of seasoned ground beef, melty cheese, and a touch of spice, all wrapped in a warm flour tortilla. They make for a truly satisfying meal that’s perfect any day of the week, whether for a family dinner or a fun weekend snack. Once you try this recipe, it might just become your new go-to comfort food that brings a fiesta of flavor to your table.
Ingredients You’ll Need
Preparing this Beef and Cheese Chimichangas Recipe is a breeze with a handful of simple but essential ingredients. Each one plays a crucial role in creating the perfect balance of textures and flavors that make these chimichangas so delicious.
- 1 lb ground beef: The hearty base that provides rich flavor and satisfying protein.
- 1 cup shredded cheese (cheddar or Mexican blend): Melts beautifully to add creamy, gooey goodness.
- 1/2 cup diced onion: Adds a slight sweetness and an aromatic depth to the filling.
- 1/4 cup diced green chilies: Gives a subtle heat and a mild tang to brighten the taste.
- 1 tsp garlic powder: Infuses the beef mixture with warm, savory notes.
- 1 tsp chili powder: Brings a smoky spice that complements the meat perfectly.
- 1/2 tsp cumin: Adds an earthy, nutty flavor to round out the spices.
- 8 flour tortillas: The sturdy yet flexible shell that holds all the delicious filling inside.
- Vegetable oil for frying: Ensures a perfectly crispy, golden exterior that you can’t resist.
- Sour cream and salsa for serving: Classic accompaniments that add fresh, cooling, and tangy notes.
How to Make Beef and Cheese Chimichangas Recipe
Step 1: Cook the Beef
Start by heating a skillet over medium heat and adding your ground beef. As it cooks, break it apart with a spoon to create small, even crumbles. Browning the beef thoroughly is essential—it builds the deep, savory base you want for your chimichangas, so don’t rush this step.
Step 2: Add Vegetables and Spices
Once your beef looks perfectly browned, toss in the diced onions, green chilies, garlic powder, chili powder, and cumin. Stir this mixture frequently until the onions soften and become fragrant; the spices will infuse the beef, creating layers of mouthwatering flavor that really make this recipe shine.
Step 3: Melt the Cheese
Now it’s time for the cheesy goodness. Stir in your shredded cheese right into the hot pan and continue cooking until it melts and blends seamlessly with the beef and veggies. This step guarantees every bite of your chimichangas is ooey-gooey delicious and packed with rich flavor.
Step 4: Assemble the Chimichangas
Lay out the flour tortillas flat on your workspace. Spoon a generous amount of the beef and cheese filling onto the center of each tortilla. Carefully fold the sides in, then roll them up tightly to keep all that amazing filling tucked inside—a neat wrap is key to a successful chimichanga that won’t spill while frying.
Step 5: Fry the Chimichangas
Pour vegetable oil into a deep skillet and heat it over medium heat until shimmering but not smoking. Fry each rolled chimichanga in the hot oil for about 3 to 4 minutes on each side, or until they turn golden brown and crispy. The result is a crunchy shell that provides the perfect contrast to the tender, flavorful filling inside.
Step 6: Serve
Once cooked, place the chimichangas on paper towels to drain any excess oil. Serve them hot, paired with a dollop of sour cream and your favorite salsa to add brightness and a cool, tangy touch that complements the warm, spicy filling beautifully.
How to Serve Beef and Cheese Chimichangas Recipe
Garnishes
Top your chimichangas with fresh garnishes such as chopped cilantro, diced tomatoes, or sliced jalapeños for extra color and flavor contrast. A sprinkle of shredded lettuce or a squeeze of lime juice can also brighten up the dish, making it even more inviting and delicious.
Side Dishes
Some perfectly paired side dishes include Mexican rice, refried beans, or a fresh avocado salad. These sides complement the richness of the chimichangas without overpowering the dish, creating a balanced and satisfying meal that everyone will enjoy.
Creative Ways to Present
For a twist, try cutting your chimichangas in half diagonally and arranging them like fan-shaped pockets on a platter. You can drizzle a little sour cream or salsa over the top for a food-illustrated masterpiece that’s as fun to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
Leftover chimichangas keep well in an airtight container in the refrigerator for up to 3 days. To maintain their crispy exterior, avoid stacking them directly on top of each other when storing.
Freezing
You can freeze assembled chimichangas before frying by wrapping each tightly in plastic wrap and placing them in a freezer-safe bag. They will keep for up to 2 months and can be fried straight from frozen, just adding a minute or two to the frying time.
Reheating
To reheat and re-crisp your chimichangas, pop them in a preheated oven at 375°F (190°C) for about 10-15 minutes, turning halfway through. Avoid microwaving if possible, as this can make the tortillas soggy instead of crispy.
FAQs
Can I use other types of cheese in this Beef and Cheese Chimichangas Recipe?
Absolutely! While cheddar or Mexican blend cheeses work wonderfully, feel free to experiment with mozzarella, Monterey Jack, or even pepper jack for an extra kick of spice.
Is it possible to bake chimichangas instead of frying?
Yes, baking is a healthier alternative. Brush the rolled chimichangas with a little oil and bake at 400°F (200°C) for about 20 minutes or until crispy and golden, flipping halfway through.
Can I make this recipe vegetarian?
Of course! Swap the ground beef for cooked beans, sautéed mushrooms, or seasoned tofu to keep the same delicious flavors in this Beef and Cheese Chimichangas Recipe without the meat.
How spicy are these chimichangas?
The recipe includes mild green chilies and chili powder, which provide a gentle warmth without being overpowering. Adjust the spice levels by adding more chilies or hot sauce if you want more heat.
What is the best way to keep chimichangas crispy after frying?
Let them drain well on paper towels, and if not serving immediately, keep them warm in a low oven (around 200°F/95°C) on a wire rack. This prevents sogginess and keeps the crispiness intact.
Final Thoughts
This Beef and Cheese Chimichangas Recipe is a fantastic way to create a crowd-pleasing meal that feels indulgent but comes together so simply. The crunchy outside paired with that flavorful cheesy beef filling is absolutely irresistible. I hope you give this recipe a try soon and savor every crispy, gooey bite as much as I do!
Print
Beef and Cheese Chimichangas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
These Beef and Cheese Chimichangas are crispy, golden-fried tortillas stuffed with a savory mixture of seasoned ground beef, melted cheese, onions, and green chilies. Perfect for a satisfying meal, they’re served with cooling sour cream and zesty salsa for added flavor.
Ingredients
Beef Filling
- 1 lb ground beef
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onion
- 1/4 cup diced green chilies
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp cumin
Chimichangas
- 8 flour tortillas
- Vegetable oil for frying
To Serve
- Sour cream
- Salsa
Instructions
- Cook the Beef: Heat a skillet over medium heat and add the ground beef. Cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes.
- Add Vegetables & Spices: To the browned beef, add diced onion, green chilies, garlic powder, chili powder, and cumin. Continue cooking, stirring occasionally, until the onions soften and become fragrant, about 3-4 minutes.
- Melt the Cheese: Stir in the shredded cheese and cook until the cheese melts completely and combines with the beef mixture, creating a cheesy, flavorful filling.
- Assemble the Chimichangas: Lay out the flour tortillas on a flat surface. Spoon an even amount of the beef and cheese filling into the center of each tortilla. Fold the sides over the filling and tightly roll up each tortilla to enclose the filling completely.
- Fry the Chimichangas: Pour vegetable oil into a deep skillet to around 1-2 inches depth and heat over medium heat until shimmering but not smoking. Carefully place the rolled chimichangas seam-side down in the oil. Fry for about 3-4 minutes on each side, turning gently, until they are golden brown and crispy.
- Serve: Remove the chimichangas from the oil and drain on paper towels to remove excess oil. Serve hot with sour cream and salsa on the side for dipping or topping.
Notes
- Be careful when frying to avoid overcrowding the skillet; fry in batches if needed for even crisping.
- Use a deep-frying thermometer to maintain oil temperature around 350°F (175°C) for best results.
- If you prefer a lighter option, chimichangas can be baked at 400°F (200°C) for 20-25 minutes until crispy.
- Customize the filling by adding beans, corn, or jalapeños if desired.
- Leftover chimichangas can be reheated in an oven to maintain crispiness rather than microwaving.
