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If you’re craving a dish that’s bursting with bold flavors, crispy textures, and irresistible comfort, look no further than this Beef and Cheese Chimichangas Recipe. These golden, deep-fried tortillas filled with savory, spiced ground beef and ooey-gooey melted cheese will have you hooked from the very first bite. Perfectly seasoned and incredibly satisfying, this recipe brings the authentic taste of a Mexican favorite right into your own kitchen with ease and a hearty dose of deliciousness.
Ingredients You’ll Need
Gathering simple, reliable ingredients is key to making this Beef and Cheese Chimichangas Recipe come to life. Each component plays a special role, from the savory spices that infuse the beef to the creamy cheese melting inside, ensuring every bite is pure joy.
- Ground beef (1 lb/450g): Use fresh ground beef for juicy, flavorful filling with a satisfying texture.
- Onion (½ small, finely diced): Adds sweetness and depth when cooked down with the beef.
- Garlic (2 cloves, minced): Brings aromatic warmth that makes the filling irresistible.
- Chili powder (1 tsp): Essential for that subtle kick and authentic Mexican flair.
- Ground cumin (1 tsp): Rounds out the spice profile with earthy, smoky undertones.
- Paprika (½ tsp): Adds color and mild peppery flavor to brighten the dish.
- Salt (½ tsp) and black pepper (¼ tsp): Balance and enhance all the other flavors.
- Tomato sauce (½ cup/120ml): Provides moisture and slight tang to the beef filling.
- Beef broth or water (¼ cup/60ml): Helps simmer the beef mixture to perfection.
- Flour tortillas (6 large): The sturdy yet tender wraps that hold everything together.
- Shredded cheese (1 cup/120g): Cheddar, Monterey Jack, or a Mexican blend for creamy, melty goodness.
- Vegetable oil (1 cup/240ml, for frying): Enables the chimichangas’ signature crisp, golden exterior.
- Butter (2 tbsp, if baking): Adds richness and promotes an even, crispy bake.
- Sour cream, guacamole, salsa or pico de gallo, chopped cilantro, shredded lettuce: Perfect toppings and sides to enhance every bite.
How to Make Beef and Cheese Chimichangas Recipe
Step 1: Cook the Ground Beef to Perfection
Start by heating a large skillet over medium heat and add your ground beef. As it cooks, break it apart with a spatula so it browns evenly and develops rich flavor. This initial step lays the foundation for your chimichangas’ hearty filling, making sure each bite bursts with succulent beefiness.
Step 2: Add Onions and Garlic
Once the beef is nicely browned, toss in the finely diced onions and minced garlic. Cook them together for a few minutes until the onions soften and the kitchen fills with amazing aromas. This combination brings sweetness and depth that balances the beef’s savory notes beautifully.
Step 3: Season the Filling
Sprinkle in the chili powder, ground cumin, paprika, salt, and black pepper. Stir well so the spices fully coat the beef and veggies, infusing the mixture with layers of warm, familiar Mexican flavors that will make this dish unforgettable.
Step 4: Simmer with Tomato Sauce and Broth
Pour in the tomato sauce and beef broth (or water), then reduce the heat slightly. Let the filling simmer for 5 minutes until it thickens slightly. This process creates a moist and tender beef mixture that perfectly complements the crisp tortilla exterior you’ll create later.
Step 5: Assemble Your Chimichangas
Lay out a large flour tortilla flat and spoon about one-third cup of the beef mixture into the center. Next, sprinkle a generous handful of shredded cheese right on top. Folding the sides of the tortilla inward and then rolling it up tightly will secure all that delicious filling inside, minimizing mess and maximizing flavor.
Step 6: Prepare for Frying or Baking
Heat the vegetable oil in a deep skillet until it reaches about 350°F (175°C). Carefully place two chimichangas into the hot oil seam-side down to prevent them from unwrapping, and fry until they turn a gorgeous golden brown on each side—around 2-3 minutes. If you prefer to bake or air fry, brush them with butter or spray with cooking spray and bake at 400°F (200°C) or air fry at 375°F (190°C), flipping halfway through for perfectly crispy results.
Step 7: Final Touches and Serving Suggestions
This Beef and Cheese Chimichangas Recipe truly shines when topped with creamy sour cream or fresh guacamole and served alongside vibrant salsa or crisp shredded lettuce. These final touches elevate each bite, transforming this simple dish into an extraordinary fiesta on your plate.
How to Serve Beef and Cheese Chimichangas Recipe
Garnishes
Fresh garnishes like chopped cilantro, sour cream, and guacamole add a lively contrast of flavors and textures that highlight the rich filling. A sprinkle of shredded lettuce gives a refreshing crunch that complements the warm, crispy chimichangas beautifully.
Side Dishes
Classic pairings such as Mexican rice, refried beans, or a bright, zesty side salad bring balance to this indulgent dish. These sides contribute color and complementary flavors, turning your meal into a complete, satisfying experience.
Creative Ways to Present
Try serving your chimichangas sliced in half to reveal the cheesy, spiced beef inside, neatly arranged on a vibrant platter. Alternatively, pile on assorted dips for a fun, interactive spread that encourages sharing and enjoying every bite with friends or family.
Make Ahead and Storage
Storing Leftovers
To keep your chimichangas fresh, store any leftovers in an airtight container in the refrigerator for up to three days. This helps retain the crispiness while preserving the rich flavors of the beef and cheese filling.
Freezing
You can freeze uncooked chimichangas by assembling them and wrapping each tightly in plastic wrap, then placing them in a freezer-safe bag. Freeze for up to one month, and when ready, cook directly from frozen, adding a few extra minutes to frying or baking time.
Reheating
Reheat leftovers in a preheated oven or air fryer to restore the crispness. Avoid microwaving as it can make the tortilla soggy. Gently warm at 350°F (175°C) for 10-15 minutes, and you’ll have delicious chimichangas tasting almost as good as fresh.
FAQs
Can I make these chimichangas ahead of time?
Absolutely! You can prepare and assemble the chimichangas a day ahead and store them in the fridge. Fry or bake them right before serving to maintain their crispy texture.
What type of cheese works best in this recipe?
Cheddar, Monterey Jack, or a Mexican cheese blend all work beautifully here. Choose your favorite or mix them for a wonderful melty, flavorful filling.
Is it possible to bake instead of frying?
Yes, baking chimichangas is a great alternative for a lighter option. Brushing them with melted butter and baking until golden helps them crisp up nicely without the extra oil.
Can I use corn tortillas instead of flour?
Flour tortillas are preferred because they’re pliable and hold up well when fried or baked, but if you love corn tortillas, feel free to try them. Just note they’re more delicate and might need extra care to avoid tearing.
How spicy is this Beef and Cheese Chimichangas Recipe?
The spice level is mild to medium thanks to the chili powder and cumin, but you can easily adjust the heat by adding more chili powder or incorporating sliced jalapeños if you like a kick.
Final Thoughts
There’s something incredibly satisfying about biting into a crispy, golden chimichanga filled with savory beef and gooey cheese, and this Beef and Cheese Chimichangas Recipe delivers exactly that. Whether you’re cooking for family, friends, or just indulging yourself, this recipe promises a delicious adventure that’s simple to make yet unforgettable in taste. Give it a try and enjoy the cozy, festive flavors of this timeless favorite!
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Print
Beef and Cheese Chimichangas Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 chimichangas
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
Delicious and crispy Beef and Cheese Chimichangas made with seasoned ground beef, melted cheese, and wrapped in flour tortillas. These chimichangas are fried until golden, then optionally baked or air-fried for extra crispiness. Served with classic Mexican sides like sour cream, guacamole, salsa, and shredded lettuce for a satisfying meal perfect for any occasion.
Ingredients
Beef Mixture
- 1 lb (450g) ground beef
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup (120ml) tomato sauce
- ¼ cup (60ml) beef broth (or water)
Chimichangas
- 6 large flour tortillas
- 1 cup (120g) shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 1 cup (240ml) vegetable oil (for frying)
- 2 tbsp butter (if baking)
For Serving
- Sour cream
- Guacamole
- Salsa or pico de gallo
- Chopped cilantro
- Shredded lettuce
Instructions
- Brown the Beef: Heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it apart as it cooks to ensure even cooking.
- Sauté Onions and Garlic: Add the finely diced onions and minced garlic to the skillet. Cook for another 2-3 minutes until softened and fragrant.
- Add Spices: Stir in chili powder, ground cumin, paprika, salt, and black pepper thoroughly to evenly coat the beef mixture with seasoning.
- Simmer with Sauces: Pour in the tomato sauce and beef broth (or water). Let the mixture simmer for about 5 minutes until it thickens slightly, then remove from heat.
- Fill the Tortillas: Lay a large flour tortilla flat and spoon approximately ⅓ cup of the beef mixture into the center of each tortilla.
- Add Cheese: Sprinkle shredded cheese evenly on top of the beef filling for gooey, melty goodness.
- Roll the Chimichangas: Fold the sides of the tortilla inward over the filling, then roll it up tightly like a burrito, ensuring the ends are secured to prevent filling from spilling out.
- Repeat Filling and Rolling: Repeat the filling and rolling process with all the remaining tortillas and beef mixture.
- Heat Oil for Frying: In a deep skillet, heat 1 cup of vegetable oil over medium heat until it reaches 350°F (175°C) for frying.
- Fry the Chimichangas: Carefully place two rolled chimichangas seam-side down into the hot oil. Fry for 2-3 minutes on each side until the chimichangas are golden brown and crispy.
- Drain Excess Oil: Remove the fried chimichangas and place them on paper towels to drain any excess oil. Repeat frying with the remaining chimichangas.
- Preheat Oven: Preheat your oven to 400°F (200°C) for optional baking after frying.
- Brush with Butter: Brush each fried chimichanga with melted butter to enhance flavor and promote crispiness during baking.
- Bake for Crispiness: Place chimichangas on a baking sheet and bake for 20-25 minutes, flipping halfway through, until they achieve a golden, crispy exterior.
- Preheat Air Fryer (Alternative Method): For a lighter version, preheat your air fryer to 375°F (190°C).
- Prepare Chimichangas for Air Frying: Lightly spray the chimichangas with cooking spray and place them in a single layer in the air fryer basket.
- Air Fry: Air fry for 8-10 minutes, flipping halfway through, until the chimichangas are crispy and golden brown.
- Garnish and Serve: Drizzle your chimichangas with sour cream or guacamole to add creaminess and extra flavor.
- Accompany with Sides: Serve with salsa, pico de gallo, or queso dip alongside Mexican rice, refried beans, or a fresh side salad for a complete meal.
Notes
- You can choose to deep fry, bake, or air fry the chimichangas depending on your preference for crispiness and oil usage.
- Using beef broth or water adds moisture and richness to the filling; beef broth gives a deeper flavor.
- Be careful when frying; make sure the oil temperature is steady to avoid grease absorption or burning.
- Butter brushing before baking adds flavor and helps achieve a golden crust.
- Leftover chimichangas can be reheated in the oven or air fryer for best results instead of microwave reheating to retain crispiness.
