Beef And Cheese Chimichangas Recipe

There's something undeniably comforting about biting into a crispy, golden-brown chimichanga filled with tender beef and gooey melted cheese. The contrast between the crunchy exterior and the savory, cheesy interior is simply irresistible.

this Recipe

I first discovered my love for chimichangas at a small, family-owned Mexican restaurant. The way they expertly balanced the flavors of seasoned beef, melted cheese, and a perfectly fried tortilla left a lasting impression. After a few experiments in my own kitchen, I finally perfected this homemade version that my family now requests all the time!

Why You'll Love This Beef And Cheese Chimichangas Recipe

Get ready to indulge in a dish that's crispy, cheesy, and bursting with flavor. These chimichangas are everything you love about Mexican cuisine wrapped up in one delicious bite.

First off, this recipe is quick and easy. While chimichangas may look complex, they actually come together in just 30 minutes. Perfect for a weeknight dinner when you want something hearty and satisfying without spending hours in the kitchen.

They're also budget-friendly. Using simple ingredients like ground beef, shredded cheese, and flour tortillas, you can feed a family without breaking the bank. Plus, you probably already have most of the ingredients in your pantry!

If you love versatile recipes, this one's for you. You can swap the beef for shredded chicken, use different cheeses, or even make them vegetarian with beans and veggies. The possibilities are endless!

Finally, these chimichangas are perfect for meal prep. You can assemble and freeze them in advance, making them a great option for those busy nights when you need dinner fast.

Ingredients Notes

The magic of these chimichangas lies in their simple yet flavorful ingredients. Each one plays a key role in delivering that perfect balance of taste and texture.

Ground beef is the star of this dish. I recommend using 80/20 ground beef for the best balance of flavor and juiciness. If you prefer a leaner option, you can use ground turkey or chicken, but keep in mind that beef gives the richest taste.

The cheese is what makes these chimichangas extra delicious. I like to use a combination of shredded cheddar and Monterey Jack for a gooey, melty filling with just the right amount of sharpness and creaminess. If you want an extra kick, try using Pepper Jack cheese!

Flour tortillas are essential for that classic crispy texture. Use large burrito-sized tortillas so you can easily fold and seal them without the filling spilling out. Make sure they’re fresh and pliable to avoid tearing when wrapping them up.

To add depth to the beef filling, I use a mix of onions, garlic, and taco seasoning. The onions add a slight sweetness, the garlic brings out the savory notes, and the taco seasoning ties it all together with a perfect blend of spices.

Finally, for that iconic crispy exterior, you’ll need oil for frying. I prefer using vegetable or canola oil because they have a high smoke point and neutral flavor, allowing the chimichangas to fry up beautifully golden brown.

How To Make Beef And Cheese Chimichangas

Making these chimichangas at home is easier than you might think. Follow these steps for perfect results every time.

Start by browning the ground beef in a large skillet over medium-high heat. Break it apart as it cooks, ensuring you get even crumbles. Once it's fully cooked, drain any excess grease to keep the filling from becoming too oily.

Next, add in the diced onions and minced garlic. Let them cook for a few minutes until the onions turn soft and translucent. Stir in the taco seasoning along with a splash of water or beef broth to help evenly distribute the flavors. Let the mixture simmer for a few more minutes until everything is well combined and fragrant.

Once the beef mixture is ready, remove it from the heat and stir in the shredded cheese. The residual heat will melt the cheese, creating a rich and creamy filling. Let the mixture cool slightly before assembling the chimichangas.

To assemble, lay a flour tortilla flat, then spoon a generous amount of the beef and cheese mixture into the center. Fold in the sides, then roll it up tightly like a burrito, making sure to secure the ends so the filling doesn’t leak out.

Heat about ½ inch of oil in a large skillet over medium heat. Once the oil is hot, carefully place the chimichangas seam-side down in the skillet. Fry for about 2-3 minutes per side, or until they turn golden brown and crispy. Transfer them to a paper towel-lined plate to drain any excess oil.

Storage Options

If you have leftovers (which is rare in my house!), these chimichangas store well for later enjoyment.

To store in the refrigerator, place cooled chimichangas in an airtight container. They’ll stay fresh for up to 3 days.

For freezing, wrap each chimichanga individually in foil or plastic wrap, then place them in a freezer-safe bag. They’ll last for up to 3 months. When you’re ready to eat, simply reheat them in the oven or air fryer for the best results.

To reheat, bake them at 375°F for 10-15 minutes until crispy and heated through. You can also use an air fryer at 350°F for about 5 minutes to restore their crunch.

Variations and Substitutions

This recipe is super adaptable, so feel free to get creative!

For a spicy kick, add some diced jalapeños or a dash of hot sauce to the beef mixture. You can also sprinkle in some crushed red pepper flakes for extra heat.

Want a lighter version? Skip the frying and bake them instead! Brush the assembled chimichangas with a little oil and bake at 400°F for 15-20 minutes, flipping halfway through until golden brown and crispy.

For a vegetarian twist, swap out the beef for a mixture of black beans, corn, and sautéed bell peppers. It’s just as flavorful and makes for a great meatless meal.

If you're a cheese lover, try using a blend of cheeses like queso fresco, mozzarella, or even smoked Gouda for a unique twist on the classic.

However you decide to make them, these Beef and Cheese Chimichangas are guaranteed to be a hit at your dinner table. Enjoy!

Print