Beef and Cheese Chimichangas

Beef and Cheese Chimichangas are a delightful twist on classic Mexican fare. These crispy, deep-fried burritos are packed with seasoned beef, melty cheese, and a flavorful mix of spices that make every bite satisfying. Perfect for lunch, dinner, or even as a party dish, chimichangas offer a hearty and delicious meal in a fun, crispy package. Whether you’re a fan of Tex-Mex cuisine or just looking for something new to try, these beef and cheese chimichangas are a must-make!

Why It’s Great

Beef and Cheese Chimichangas bring together the perfect combination of flavors and textures. The savory, spiced ground beef contrasts beautifully with the gooey melted cheese, while the crispy exterior adds a satisfying crunch. They’re simple to prepare and can be customized with your favorite toppings like guacamole, sour cream, or salsa. Plus, they can be made in advance and frozen, making them a convenient option for busy weeknights. Whether you’re feeding a family or a crowd, chimichangas are always a hit!

Recipe

Ingredients:

  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (1.25 oz) packet taco seasoning
  • 1/2 cup water
  • 1 cup shredded cheddar cheese (or Mexican cheese blend)
  • 6 large flour tortillas
  • 1 cup refried beans (optional)
  • Vegetable oil, for frying
  • Toppings: sour cream, guacamole, salsa, shredded lettuce, and diced tomatoes

Instructions:

  1. Cook the beef: In a large skillet over medium heat, cook the ground beef until browned, breaking it up into small pieces as it cooks. Drain any excess fat.
  2. Add seasonings: Stir in the chopped onion, minced garlic, and taco seasoning. Cook for 2-3 minutes until the onion softens and the garlic is fragrant. Add 1/2 cup of water and simmer for 5 minutes until the mixture thickens.
  3. Assemble the chimichangas: Lay out each tortilla and spread a layer of refried beans in the center (if using). Spoon about 1/4 cup of the beef mixture onto each tortilla, followed by a generous sprinkle of shredded cheese.
  4. Roll them up: Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a burrito shape. Secure with toothpicks if needed to hold the chimichanga closed.
  5. Fry the chimichangas: In a deep skillet or frying pan, heat about 1/2 inch of vegetable oil over medium heat. Once hot, carefully place the chimichangas seam-side down in the oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
  6. Drain and serve: Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite toppings like sour cream, guacamole, salsa, shredded lettuce, and diced tomatoes.

Serving and Storage Tips

  • Serving: Beef and Cheese Chimichangas are best served hot and crispy, right after frying. Top them with sour cream, guacamole, salsa, or shredded lettuce for added flavor and texture. You can also pair them with rice and beans for a more complete meal.
  • Storage: Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 350°F for 10-12 minutes to regain their crispy texture. They can also be frozen for up to 2 months; simply wrap them individually in foil before freezing. When ready to serve, reheat from frozen by baking at 350°F for 20-25 minutes.

Helpful Notes

  • Baking option: If you want a healthier version, you can bake the chimichangas instead of frying. Brush them lightly with oil or spray with cooking spray and bake at 400°F for 15-20 minutes, flipping halfway through until they are crispy.
  • Cheese variety: You can mix and match different cheeses like Monterey Jack, pepper jack, or queso blanco to customize the flavor of the chimichangas.
  • Spice level: For a spicier version, add chopped jalapeños or a dash of hot sauce to the beef mixture while cooking.
  • Air fryer method: If you have an air fryer, you can also air fry the chimichangas for a crispy exterior. Set your air fryer to 400°F and cook the chimichangas for 8-10 minutes, flipping halfway through.

FAQs

1. Can I make these chimichangas in advance?

Yes, you can prepare the chimichangas ahead of time and store them in the refrigerator for up to 24 hours before frying or baking. If freezing, wrap them tightly in foil or plastic wrap and freeze for up to 2 months.

2. Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken can be used as a lighter alternative to ground beef. Simply cook them the same way, using the taco seasoning for flavor.

3. What’s the best oil to use for frying chimichangas?

Vegetable oil, canola oil, or any neutral oil with a high smoke point is ideal for frying chimichangas. Avoid olive oil, as it has a lower smoke point and can burn easily.

4. Can I bake chimichangas instead of frying them?

Yes! Baking is a healthier option and still provides a crisp texture. Brush the chimichangas with oil and bake at 400°F for 15-20 minutes, turning them halfway through to ensure even browning.

5. How do I keep the chimichangas from falling apart while frying?

Make sure the tortillas are tightly rolled, and use toothpicks to secure the edges while frying. Be careful not to overfill the chimichangas, as this can make them harder to roll and fry.

Beef and Cheese Chimichangas are a fantastic way to enjoy all the flavors of a burrito with an added crispy twist. Whether fried or baked, these chimichangas offer a delicious combination of seasoned beef, melted cheese, and a crunchy exterior. Perfect for family dinners or gatherings, they’re sure to be a crowd-pleaser. Customize them with your favorite toppings and enjoy this Tex-Mex classic any time!

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