There is something incredibly satisfying about biting into a golden, crispy chimichanga filled with savory, cheesy goodness and perfectly seasoned beef. This Beef and Cheese Chimichangas Recipe brings together simple ingredients that combine textures and flavors you will absolutely adore. It’s a quick, crowd-pleasing dish that’s perfect for weeknight dinners or casual gatherings, with every bite bursting with melty cheese, tender beef, and that irresistible fried crunch.
Ingredients You’ll Need
Getting your hands on the right ingredients is key to nailing this Beef and Cheese Chimichangas Recipe. Each item plays a crucial role, enhancing the flavor profile and ensuring that delightful texture contrast everyone loves.
- 6 large flour tortillas: Soft and pliable, these are the perfect vessel to hold all the delicious filling without breaking.
- 1 lb ground beef: Provides the hearty, savory base that’s rich and fulfilling.
- 1 onion, finely chopped: Adds a natural sweetness and subtle crunch when cooked down.
- 2 cloves garlic, minced: For that warm, aromatic depth that enhances the beef beautifully.
- 1 teaspoon cumin: Brings an earthy, slightly smoky flavor that complements the beef perfectly.
- 1 teaspoon chili powder: Offers a mild heat and classic Southwestern flair.
- 1/2 teaspoon salt: Enhances all the other flavors, balancing the spices and richness.
- 1/2 teaspoon black pepper: For just a hint of sharpness and bite.
- 1 cup cheddar cheese, shredded: Sharp and melty, it adds a bold, creamy texture.
- 1/2 cup Monterey Jack cheese, shredded: Smooth and mild, this cheese melts perfectly for that cheesy stretch everyone loves.
- Vegetable oil, for frying: Needed to achieve the perfectly crispy, golden exterior.
- Salsa, sour cream, and guacamole, for serving: These refreshing, tangy sides balance the richness and add layers of flavor.
How to Make Beef and Cheese Chimichangas Recipe
Step 1: Cook the Beef Mixture
Begin by heating a large skillet over medium heat. Add the ground beef, chopped onion, and minced garlic, cooking until the beef is browned and the onions turn soft and translucent. This step builds the flavorful foundation, with the beef’s juices blending beautifully with the softened onion and fragrant garlic.
Step 2: Season the Filling
Sprinkle in the cumin, chili powder, salt, and black pepper. Stir everything together well and let the mixture cook for another couple of minutes. This boosts the depth of flavor, seasoning the meat evenly so every bite is perfectly spiced.
Step 3: Add the Cheese
Turn off the heat and immediately stir in the shredded cheddar and Monterey Jack cheeses. The residual warmth will melt the cheeses into the beef, creating that irresistibly gooey, rich filling your chimichangas need.
Step 4: Prepare the Tortillas
Microwave the flour tortillas for about 30 seconds. This step softens them and makes folding a breeze, preventing cracks while rolling the filling tightly inside.
Step 5: Assemble the Chimichangas
Spoon a generous amount of the beef and cheese mixture onto the center of each tortilla. Fold in the sides and roll up the tortillas tightly to encase the filling fully. This ensures nothing escapes during frying and the chimichangas hold their shape perfectly.
Step 6: Fry to Crispy Perfection
In a large skillet, pour about an inch of vegetable oil and heat over medium. Carefully place each chimichanga seam-side down in the hot oil. Fry them until golden brown and crispy on all sides, turning with tongs as needed. Achieving a deep golden crust is what makes this recipe shine with its delightful crunch.
Step 7: Drain and Serve
Remove the chimichangas from the oil and set them on paper towels to drain excess oil. Serve them hot with a side of salsa, sour cream, and guacamole for dipping and drizzling. This final touch brings refreshing balance to the warmth and richness packed inside.
How to Serve Beef and Cheese Chimichangas Recipe
Garnishes
Fresh garnishes like chopped cilantro, diced tomatoes, or sliced green onions add bursts of color and brightness that contrast beautifully with the rich chimichangas. A dollop of sour cream or guacamole not only complements the flavors but also adds a creamy, cooling element that keeps every bite exciting and balanced.
Side Dishes
Pair your chimichangas with vibrant sides such as Mexican rice, refried beans, or a light, zesty salad with lime dressing. These classics play perfectly off the crispy, cheesy chimichangas, making for a well-rounded, satisfying meal that feels both comforting and festive.
Creative Ways to Present
For a fun twist, slice the chimichangas into bite-sized pieces and serve as party appetizers with assorted dips. Alternatively, build a chimichanga bowl by layering the filling over rice and topping it with cheese, salsa, and avocado slices—great for a quick deconstructed version that still delivers all that beloved flavor.
Make Ahead and Storage
Storing Leftovers
Place any leftover chimichangas in an airtight container in the refrigerator within two hours of cooking. They will stay fresh for up to three days, making it easy to enjoy this tasty meal again without the whole cooking routine.
Freezing
To freeze, wrap each chimichanga tightly in plastic wrap and place them in a freezer-safe bag or container. They keep well for up to 2 months. Freezing is a fantastic option for meal prepping or having a ready-made dinner on hand.
Reheating
Reheat refrigerated or thawed frozen chimichangas in a preheated oven at 375°F (190°C) for about 15 minutes, or until hot and crispy again. Avoid microwaving if you want to preserve that irresistible crunch, but if pressed, microwave briefly and finish in a hot skillet or toaster oven.
FAQs
Can I use other types of cheese in this Beef and Cheese Chimichangas Recipe?
Absolutely! Feel free to experiment with cheeses like pepper jack for some heat, mozzarella for a milder melt, or even a blend of your favorites. Just ensure they melt well to keep that gooey filling everyone loves.
Is it possible to bake chimichangas instead of frying?
Yes, baking is a healthier alternative. Brush the rolled chimichangas with oil or cooking spray and bake at 400°F (200°C) for about 20 minutes, turning halfway through to crisp all sides. The texture won’t be quite the same as frying but still delicious.
Can I prepare the filling in advance?
You can make the beef and cheese filling a day ahead and store it in the fridge. When you’re ready to assemble, warm it slightly to make it easier to spread on the tortillas before rolling.
How can I keep chimichangas from falling apart while frying?
Make sure to roll the tortillas tightly and tuck in the sides well. Placing them seam-side down first in the hot oil helps seal them shut quickly, reducing the chances of filling leaking out.
What dips go best with Beef and Cheese Chimichangas Recipe?
Classic choices include salsa, sour cream, and guacamole. You can also try pico de gallo, queso dip, or even a spicy chipotle mayo to add different flavor dimensions.
Final Thoughts
This Beef and Cheese Chimichangas Recipe is a fantastic way to bring a little fiesta to your dinner table with minimal fuss and maximum flavor. Whether you’re cooking for family or impressing friends, these crispy delights filled with seasoned beef and melty cheese are sure to become a beloved favorite. Go ahead and dive into this recipe—you won’t regret every crispy, cheesy bite!
Print
Beef and Cheese Chimichangas Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
This Beef and Cheese Chimichangas recipe features crispy, golden-fried flour tortillas filled with a savory mixture of ground beef, aromatic spices, and melted cheddar and Monterey Jack cheeses. Perfectly seasoned and fried to perfection, these chimichangas make a delicious and satisfying meal served with classic accompaniments like salsa, sour cream, and guacamole.
Ingredients
For the Chimichangas
- 6 large flour tortillas
- 1 lb ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- Vegetable oil, for frying
For Serving
- Salsa
- Sour cream
- Guacamole
Instructions
- Cook the beef mixture: In a large skillet, cook the ground beef, chopped onion, and minced garlic over medium heat until the beef is browned and the onions are soft, about 7-8 minutes.
- Season the beef: Add the cumin, chili powder, salt, and black pepper to the skillet. Stir well to combine and cook for another 2 minutes to let the flavors blend.
- Mix in cheeses: Remove the skillet from heat and stir in the shredded cheddar and Monterey Jack cheeses until they melt evenly into the beef mixture.
- Prepare tortillas: Warm the flour tortillas in the microwave for about 30 seconds to make them flexible and easy to roll without tearing.
- Assemble chimichangas: Spoon the beef and cheese mixture onto the center of each tortilla. Fold in the sides and roll up tightly to enclose the filling securely.
- Heat oil: In a large skillet, pour about 1 inch of vegetable oil and heat over medium heat until hot but not smoking, approximately 5 minutes.
- Fry chimichangas: Carefully place the chimichangas seam-side down in the hot oil. Fry them until golden brown and crispy on all sides, turning gently as needed, about 3-4 minutes per side.
- Drain excess oil: Remove the chimichangas using tongs and place on paper towels to drain off any excess oil and keep them crispy.
- Serve: Serve the chimichangas hot with fresh salsa, sour cream, and guacamole for dipping and added flavor.
Notes
- Be careful when frying to avoid oil splatters; use a splatter guard if available.
- Do not overfill tortillas to prevent bursting during frying.
- Tortillas must be warm before rolling to avoid cracking.
- Leftovers can be reheated in an oven to maintain crispiness instead of a microwave.
- Adjust seasoning according to taste preferences or dietary restrictions.
