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Beef and Cheese Chimichangas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 25 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.