Beef And Cheese Chimichangas Recipe

There's nothing quite like biting into a crispy, golden-brown chimichanga filled with seasoned beef and melted cheese. The combination of crunchy tortilla, flavorful filling, and gooey cheese makes this dish a comforting and satisfying meal for any occasion.

I first made beef and cheese chimichangas on a whim when I had some leftover taco meat and tortillas in the fridge. What started as a simple experiment quickly became a household favorite. Now, it's a go-to recipe for busy weeknights or weekend treats when we crave something indulgent and delicious.

Why You'll Love This Beef And Cheese Chimichangas Recipe

Get ready to fall in love with a recipe that delivers on flavor, texture, and ease of preparation.

First, these chimichangas are incredibly easy to make. With just a handful of ingredients and a few simple steps, you can have a restaurant-quality meal at home in under 30 minutes.

They're also budget-friendly. Using ground beef, pantry staples, and shredded cheese, you can whip up a meal that feeds the whole family without breaking the bank.

And let's not forget the perfectly crispy texture. Whether you fry them for ultimate crunch or bake them for a lighter option, the golden shell locks in all the delicious fillings.

Best of all, they're versatile. You can customize the fillings with different meats, beans, or even veggies, making them perfect for picky eaters and adventurous food lovers alike.

Ingredients Notes

The magic of these beef and cheese chimichangas lies in their simple yet flavorful ingredients. Each one plays a crucial role in delivering that perfect bite.

Ground beef is the star of the show. I recommend using 80/20 ground beef, as it has enough fat to keep the filling juicy and flavorful without being greasy. If you prefer a leaner option, ground turkey or chicken works just as well.

For the seasoning, a blend of chili powder, cumin, garlic powder, and paprika gives the beef that classic Tex-Mex flavor. If you’re in a hurry, a packet of taco seasoning makes a great shortcut.

The cheese is what makes these chimichangas extra indulgent. I love using a mix of cheddar and Monterey Jack for the perfect balance of sharpness and meltiness. Feel free to experiment with pepper jack for a spicy kick.

Flour tortillas hold everything together. Large burrito-sized tortillas work best since they can wrap around the filling without breaking. Make sure they're soft and pliable before rolling to prevent tearing.

Finally, if you’re frying, vegetable or canola oil will give you the crispiest results. But if you prefer a healthier option, you can bake or air-fry them with a light brushing of oil for a golden, crispy finish.

How To Make Beef And Cheese Chimichangas

Making these chimichangas is easier than you might think. Let’s walk through the steps to get them perfectly crisp and delicious.

Start by cooking the ground beef in a large skillet over medium-high heat. Break it up with a spoon as it browns, cooking until no pink remains. Drain any excess grease, then stir in the seasonings along with a splash of water to help the flavors meld.

Once the beef is seasoned and slightly thickened, remove it from heat and stir in the shredded cheese until it's well combined and melted into the mixture.

Lay a flour tortilla on a flat surface and spoon about ½ cup of the beef and cheese mixture into the center. Fold in the sides, then roll it up tightly, making sure the filling is secure inside.

If frying, heat about an inch of oil in a deep skillet over medium heat. Once hot, carefully place the chimichangas seam-side down and fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on a paper towel-lined plate.

For a baked version, preheat the oven to 400°F and place the chimichangas on a greased baking sheet. Brush them with a light coating of oil and bake for 15-18 minutes, flipping halfway through, until golden and crispy.

Air frying is another great option. Spray the chimichangas lightly with oil and air fry at 375°F for 10-12 minutes, flipping once, until perfectly crispy.

Storage Options

Leftover chimichangas store beautifully, making them a great make-ahead meal. Let them cool completely, then wrap them individually in foil or plastic wrap before placing them in an airtight container. They’ll keep in the refrigerator for 3-4 days.

For longer storage, freeze them on a baking sheet until solid, then transfer to a freezer bag. They’ll stay fresh for up to 3 months.

To reheat, bake them in a 350°F oven for about 15 minutes or air fry for 5-7 minutes until warmed through and crispy again. If microwaving, they’ll be warm in 2 minutes, but won’t be as crisp.

Variations and Substitutions

The beauty of chimichangas is how easy they are to customize! Here are some fun ways to switch things up:

• Change the protein: Swap out the ground beef for shredded chicken, pork, or even black beans for a vegetarian option.
• Add beans or rice: Stir in some refried beans, black beans, or Spanish rice to bulk up the filling and add extra texture.
• Make them spicier: Mix in diced jalapeños, hot sauce, or a sprinkle of cayenne to the beef mixture for an extra kick.
• Try different cheeses: Swap out the cheddar and Monterey Jack for queso fresco, Oaxaca cheese, or even a smoky gouda for a unique twist.
• Go sauce-crazy: Serve these with sour cream, guacamole, pico de gallo, or a drizzle of queso dip for an extra burst of flavor.

No matter how you customize them, these chimichangas are sure to be a hit. Give them a try and discover your new favorite way to enjoy a crispy, cheesy, flavor-packed meal!

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