Beef And Cheese Chimichangas Recipe

There's nothing quite like biting into a crispy, golden-brown chimichanga filled with savory beef and melted cheese. The crunch of the fried tortilla gives way to a deliciously seasoned filling that’s bursting with flavor. Whether you’re serving them for a family dinner or a fun weekend treat, these chimichangas are guaranteed to be a hit.

this Recipe

I first fell in love with chimichangas at a small Tex-Mex restaurant during a road trip through Arizona. The combination of crunchy, cheesy, and meaty goodness was unforgettable. After many attempts in my kitchen, I finally perfected this recipe, and now it’s a staple in our household.

Why You'll Love This Beef and Cheese Chimichangas Recipe

Get ready to indulge in a restaurant-quality meal from the comfort of your home. This recipe is everything you want in a chimichanga—crispy, cheesy, and packed with bold flavors.

First off, it's incredibly easy to make. With just a handful of ingredients and a few simple steps, you’ll have a delicious meal on the table in under an hour.

It’s also budget-friendly. Ground beef, cheese, and tortillas are all inexpensive staples, making this a great option for feeding a crowd without breaking the bank.

The versatility is another huge plus. You can easily swap out the beef for chicken or beans if you’re looking for a different twist. Plus, they’re freezer-friendly, so you can make a big batch and save some for later.

Ingredients Notes

The magic of this Beef and Cheese Chimichangas recipe lies in its simple yet flavorful ingredients. Each one plays a key role in making the dish a success.

Ground beef is the heart of the filling. I prefer using an 80/20 blend for the perfect balance of flavor and juiciness. If you want a leaner option, 90/10 works well, but you may need to add a splash of oil to keep it from drying out.

Cheese is what makes these chimichangas truly irresistible. A combination of shredded cheddar and Monterey Jack gives the perfect melty, gooey consistency. You can also try pepper jack if you want a little extra spice.

Flour tortillas are essential for wrapping everything up. Large (burrito-sized) tortillas work best, as they hold plenty of filling and fry up to crispy perfection. Be sure to warm them slightly before rolling to prevent cracking.

Spices like cumin, chili powder, garlic powder, and paprika elevate the beef filling. These seasonings bring out the rich, Tex-Mex flavors that make chimichangas so special.

Oil for frying is key to achieving that signature crunch. I recommend using vegetable or canola oil since they have a high smoke point and won’t overpower the dish.

How To Make These Beef and Cheese Chimichangas

Creating these chimichangas is simpler than you might think. Let’s walk through the process step by step.

Start by heating a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks. Drain any excess grease to keep the filling from being too oily.

Next, season the beef with cumin, chili powder, garlic powder, paprika, salt, and pepper. Stir well to combine, letting the spices infuse the meat with bold, savory flavors. Reduce the heat and mix in a bit of salsa or tomato sauce to keep the filling moist and flavorful.

Once the beef is ready, remove it from the heat and stir in the shredded cheese. The residual heat will help it melt, creating a rich, cheesy mixture that holds everything together.

Now it’s time to assemble. Lay out a tortilla and spoon some of the beef mixture into the center. Fold in the sides, then roll it up tightly like a burrito, securing the edges so the filling doesn’t spill out.

Heat about an inch of oil in a deep skillet over medium heat. Once the oil is hot, carefully place the chimichangas seam-side down in the pan. Fry until golden brown and crispy on all sides, turning as needed. Drain on paper towels to remove excess oil.

Storage Options

These chimichangas store well, making them a great make-ahead meal. If you have leftovers, let them cool completely before storing them.

For refrigeration, place the chimichangas in an airtight container and store them for up to 3 days. Reheat in an oven at 375°F for 10-15 minutes to maintain crispiness.

For freezing, wrap each chimichanga individually in foil or plastic wrap, then place them in a freezer-safe bag. They’ll stay good for up to 3 months. When ready to eat, bake from frozen at 375°F for 25-30 minutes.

Variations and Substitutions

This recipe is incredibly versatile, allowing you to customize it to your preferences.

If you want a leaner option, swap the ground beef for ground turkey or shredded chicken. Both work beautifully with the same seasoning blend.

For a vegetarian version, replace the beef with black beans, refried beans, or a mixture of beans and sautéed vegetables. Adding corn or diced bell peppers brings extra texture and flavor.

Spice lovers can mix in diced jalapeños or use extra-hot salsa for an added kick. You can also sprinkle in some crushed red pepper flakes while cooking the beef.

To make these even healthier, try baking instead of frying. Brush the assembled chimichangas with oil, then bake at 400°F for 20 minutes, flipping halfway through.

Experiment with different cheeses like mozzarella, queso fresco, or even a smoky gouda for a unique twist on the classic recipe.

No matter how you make them, these Beef and Cheese Chimichangas are a crispy, cheesy delight you’ll want to enjoy again and again!

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