If you’ve been craving something crispy, cheesy, and packed with savory goodness, you’re going to love this Beef and Cheese Chimichangas Recipe. These golden, fried tortillas filled with a spicy ground beef and melted cheese mixture bring together textures and flavors that satisfy every bite, making them a fantastic option for a cozy weeknight dinner or a fun weekend meal. With just a few simple ingredients and straightforward steps, you’ll have a plateful of chimichangas sure to impress and delight everyone at your table.
Ingredients You’ll Need
Getting this Beef and Cheese Chimichangas Recipe right means focusing on a handful of ingredients that do exactly what they should: create layers of flavor, melt perfectly, and crisp up beautifully. Each ingredient plays a crucial role, from the spicy kick of green chilies to the rich, gooey cheese that brings everything together.
- 1 lb ground beef: The hearty base, providing rich and savory flavor throughout the chimichanga.
- 1 cup shredded cheese (cheddar or Mexican blend): Melts perfectly to create a creamy, cheesy center that contrasts the crispy tortilla.
- 1/2 cup diced onion: Adds subtle sweetness and texture while balancing the spices.
- 1/4 cup diced green chilies: Brings a mild heat and vibrant tang that lifts the flavors.
- 1 tsp garlic powder: For an irresistible aromatic depth.
- 1 tsp chili powder: Adds smoky warmth that rounds out the beef.
- 1/2 tsp cumin: Provides earthy undertones key to authentic Mexican-inspired taste.
- 8 flour tortillas: The perfect sturdy wrap that crisps up golden and holds the filling well.
- Vegetable oil for frying: Essential for that signature crunchy exterior everyone loves.
- Sour cream and salsa for serving: Classic accompaniments that add cool creaminess and fresh zest.
How to Make Beef and Cheese Chimichangas Recipe
Step 1: Cook the Beef
Start by heating a skillet over medium heat and adding the ground beef. Break it apart with a spoon as it cooks, allowing it to brown evenly and develop a rich, savory flavor. This step lays the foundation for all the deliciousness to come.
Step 2: Add Vegetables and Spices
Once the beef is browned, toss in the diced onion, green chilies, garlic powder, chili powder, and cumin. Cook everything together until the onions soften and the spices release their mouthwatering aromas, creating a beautifully seasoned filling that is anything but bland.
Step 3: Melt the Cheese
Lower the heat and stir in the shredded cheese, mixing until it melts fully into the beef and vegetable mixture. This step transforms the filling into a gooey, cheesy delight, making each bite rich and indulgent.
Step 4: Assemble the Chimichangas
Warm your flour tortillas just enough to make them pliable. Place a generous scoop of the beef and cheese mixture in the center of each tortilla. Fold in the sides and roll tightly to encase all that goodness inside. This careful folding keeps everything neatly packed for frying.
Step 5: Fry the Chimichangas
Heat vegetable oil in a deep skillet over medium heat — enough to cover about half the side of each chimichanga. Fry them, turning occasionally, until they are golden brown and crispy on all sides, about 3 to 4 minutes per side. This creates that irresistible crunch you’re aiming for.
Step 6: Serve and Enjoy
Remove the chimichangas from the oil and place them onto paper towels to drain excess oil. Serve them hot, paired with dollops of cool sour cream and fresh salsa to brighten every bite.
How to Serve Beef and Cheese Chimichangas Recipe
Garnishes
A sprinkle of chopped fresh cilantro or sliced green onions on top adds a fresh herbal note and a pop of color, making your Beef and Cheese Chimichangas Recipe look as amazing as it tastes. A wedge of lime on the side boosts the flavor with a zesty punch.
Side Dishes
Consider serving your chimichangas with Spanish rice or refried beans to round out your meal with hearty, comforting sides that complement the main dish beautifully without overpowering it.
Creative Ways to Present
For a fun twist, slice chimichangas into bite-sized pieces for party appetizers served with a trio of dips — guacamole, queso, and salsa verde. Or build a chimichanga bowl by cutting the fried chimichanga and serving over rice with toppings like avocado, sour cream, and shredded lettuce.
Make Ahead and Storage
Storing Leftovers
Place any leftover chimichangas in an airtight container and refrigerate for up to 3 days. They keep their flavor well but will lose some crispiness if stored too long.
Freezing
You can freeze uncooked chimichangas by assembling them and wrapping each tightly in plastic wrap and foil, then storing in a freezer-safe bag for up to 2 months. When ready, fry straight from frozen for a fresh-from-the-oil taste.
Reheating
To reheat and recapture crispiness, bake leftover chimichangas in a 375°F oven on a wire rack over a baking sheet for about 10-15 minutes until hot and crunchy again. Avoid the microwave if possible to keep that signature crunch.
FAQs
Can I use cheese other than cheddar or Mexican blend?
Absolutely! Feel free to experiment with mozzarella for a stretchier melt or pepper jack if you want a little extra spice in your Beef and Cheese Chimichangas Recipe.
Are chimichangas traditionally fried?
Yes, chimichangas are known for their crispy, fried exterior, which is one of their signature features. However, baking is an option if you want a lighter version.
Can I make this recipe vegetarian?
You can swap the ground beef for beans, lentils, or a meat substitute to enjoy a delicious vegetarian chimichanga while keeping the cheesy, spicy essence intact.
What oil is best for frying chimichangas?
Vegetable oil is perfect because it has a high smoke point and neutral flavor, so it crisps the chimichangas evenly without overpowering their taste.
How spicy is this Beef and Cheese Chimichangas Recipe?
The spice level is moderate thanks to the green chilies and chili powder, but you can adjust it by adding more chilies or hot sauce if you prefer it with more kick.
Final Thoughts
This Beef and Cheese Chimichangas Recipe is one of those dishes that feels like a warm hug on a plate. Crispy, cheesy, and full of rich, bold flavors, it’s easy enough to make any night of the week but special enough to share with guests. Give it a go and see how these golden chimichangas become a new favorite in your recipe collection!
Print
Beef and Cheese Chimichangas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
These Beef and Cheese Chimichangas are crispy, cheesy, and packed with flavorful seasoned ground beef. Perfectly fried golden brown and served with tangy sour cream and salsa, they make a delicious Tex-Mex meal ready in just 35 minutes.
Ingredients
Beef Filling
- 1 lb ground beef
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onion
- 1/4 cup diced green chilies
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp cumin
Assembly & Frying
- 8 flour tortillas
- Vegetable oil for frying
Serving
- Sour cream for serving
- Salsa for serving
Instructions
- Cook the Beef: In a skillet over medium heat, brown the ground beef thoroughly, breaking it apart with a spoon to ensure even cooking and no large chunks remain.
- Add Vegetables & Spices: Add the diced onion, green chilies, garlic powder, chili powder, and cumin to the cooked beef. Continue cooking until the onions are soft and fragrant, about 3-4 minutes, stirring occasionally.
- Melt the Cheese: Stir in the shredded cheese until it melts completely and blends evenly with the beef mixture, creating a rich and cheesy filling.
- Assemble the Chimichangas: Lay out each flour tortilla on a clean surface. Place a scoop of the beef and cheese mixture in the center. Fold the sides over the filling and then roll tightly from one end to the other to seal the chimichanga completely.
- Fry the Chimichangas: Heat vegetable oil in a deep skillet over medium heat. Carefully place each rolled chimichanga into the hot oil and fry for about 3-4 minutes per side, or until they become golden brown and crispy. Use tongs to turn them gently to avoid breaking the tortilla.
- Serve: Remove the chimichangas from the oil and drain on paper towels to remove excess oil. Serve hot with sour cream and salsa on the side for dipping.
Notes
- Make sure the oil is hot enough before frying to ensure a crispy texture without absorbing too much oil.
- You can substitute flour tortillas with whole wheat or gluten-free tortillas if preferred.
- For extra flavor, add chopped cilantro or diced jalapeños to the beef mixture.
- Leftover chimichangas can be reheated in the oven to maintain crispiness rather than microwaving.
