Sizzling Beef and Cheese Chimichangas Recipe for Taco Night

Crispy, golden beef and cheese chimichangas bring a burst of southwestern magic to your dinner table.

Savory meat sizzles beneath a perfectly crunchy tortilla shell, promising an explosion of flavor.

Mexico’s beloved culinary creation transforms simple ingredients into something extraordinary.

Melted cheese weaves through seasoned beef, creating a mouthwatering combination that dances with spice.

Bold textures and rich flavors make this dish a crowd-pleasing marvel.

Every bite delivers a satisfying crunch that signals pure deliciousness.

Let’s roll up something irresistible that’ll have everyone asking for seconds.

Beef And Cheese Chimichangas: Why They’re A Weeknight Treat

• Speedy Weeknight Warrior: Whip up these delicious chimichangas in under 30 minutes, perfect for busy families craving a quick and satisfying meal.
• Customize Your Flavor: Easily adapt the recipe by switching up cheeses, adding different spices, or including extra veggies to match your taste preferences and dietary needs.
• Family-Friendly Fiesta: Kids and adults alike will love the crispy exterior and cheesy, savory filling, making this a crowd-pleasing dish for any casual gathering or game night.
• Restaurant-Quality at Home: Skip the takeout and create restaurant-style Mexican cuisine in your own kitchen, saving money and enjoying a fresher, more personalized meal.

Beef And Cheese Chimichangas Ingredients

• Ground Beef: Hearty protein base for the filling, lean beef works best for less grease.
• Onion: Adds depth and aromatic flavor to the meat mixture.
• Garlic: Provides sharp, pungent taste that complements the beef.
• Chili Powder, Cumin, Paprika: Signature Mexican-inspired spice blend for rich, warm flavor profile.
• Salt and Pepper: Essential seasoning to enhance overall taste.

• Cheddar Cheese, Monterey Jack Cheese: Creamy, melty cheeses that add richness and classic southwestern flavor, sharp cheddar provides extra tang.

• Flour Tortillas: Soft, pliable wrapper for the chimichangas, room temperature tortillas are easier to work with.
• Vegetable Oil: Necessary for deep frying to create crispy, golden exterior.

• Salsa: Adds moisture and zesty flavor to the beef mixture, choose fresh or jarred salsa based on preference.

Directions for Beef And Cheese Chimichangas

Step 1: Brown The Ground Beef

Cook ground beef in a skillet over medium heat until it turns completely brown.

Use a spatula to break up the meat while cooking and ensure even browning.

Once cooked, carefully drain off any excess fat from the skillet.

Step 2: Sauté Aromatic Vegetables

Add diced onions and minced garlic to the same skillet.

Sauté the vegetables until they become soft and translucent, releasing their delicious flavors into the beef.

Step 3: Spice Up The Filling

• Chili powder
• Cumin
• Paprika
• Salt
• Black pepper

Stir thoroughly to distribute the spices evenly throughout the meat mixture, creating a rich and flavorful filling.

Step 4: Add Salsa And Simmer

Pour salsa into the skillet and mix well with the seasoned beef.

Let the mixture simmer for 5 minutes, allowing the flavors to meld together.

Remove from heat once done.

Step 5: Incorporate Cheesy Goodness

• Shredded cheddar
• Monterey Jack cheese

Stir until the cheese begins to melt and combines smoothly with the beef mixture.

Step 6: Wrap The Chimichangas

Place a portion of the beef and cheese filling in the center of each tortilla.

Fold the sides inward, then roll tightly to create a secure burrito-like package.

Step 7: Fry To Golden Perfection

Heat oil in a deep skillet over medium-high heat.

Carefully place the wrapped chimichangas into the hot oil.

Fry until each side turns a beautiful golden brown, creating a crispy exterior.

Step 8: Drain And Serve

Transfer the fried chimichangas to a plate lined with paper towels to absorb excess oil.

Serve immediately with your favorite toppings like sour cream, guacamole, or salsa.

Chimichangas With Beef and Cheese That Stay Crisp

• Remove as much fat as possible after browning beef to prevent greasy chimichangas and ensure a crisp texture.
• Select thick, fresh flour tortillas that can withstand frying without falling apart, creating a perfect crispy exterior.
• Maintain consistent medium-high heat around 350°F to achieve golden-brown chimichangas without burning or becoming too greasy.
• Fold and press tortilla edges firmly to prevent filling from leaking during frying, ensuring a neat and intact final result.
• Experiment with different cheese combinations like pepper jack or queso fresco for unique flavor profiles and added richness.

Store Chimichangas Neatly For Reheat Later

• Store leftover chimichangas in an airtight container in the refrigerator for up to 3-4 days. Separate layers with parchment paper to prevent sticking.
• Warm chimichangas in a preheated 350°F oven for 10-15 minutes, ensuring they're heated through and crispy. Place on a baking sheet lined with parchment paper for best results.
• Quick reheat by placing chimichanga on a microwave-safe plate, covering loosely with a paper towel. Heat for 1-2 minutes, checking midway to prevent sogginess.
• Wrap individual chimichangas tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in refrigerator before reheating using oven method.

Go-To Sides for Beef And Cheese Chimichangas

• Pair Zesty Margaritas: Bright citrus and tequila cut through the rich, crispy chimichangas perfectly.
• Cool Cilantro-Lime Sour Cream: Whip up a tangy, refreshing dip that balances the deep-fried texture and spicy beef filling.
• Serve Crisp Mexican Slaw: Create a light, crunchy side that adds freshness and contrasts the heavy chimichangas.
• Select Bold Mexican Beer: Choose a full-flavored lager like Modelo or Dos Equis to complement the robust beef and cheese flavors.

Beef and Cheese Chimichangas with Saucy Enhancements

• Vegetarian Veggie Chimichangas: Replace ground beef with black beans, bell peppers, and corn for a plant-based protein-packed version.
• Chicken Enchilada Chimichanga: Swap beef for shredded rotisserie chicken mixed with enchilada sauce for a lighter protein option.
• Gluten-Free Alternative: Use corn tortillas instead of flour tortillas and ensure all spices are certified gluten-free for those with wheat sensitivities.
• Low-Carb Lettuce Wrap Chimichangas: Skip the tortilla and wrap the beef and cheese mixture in large lettuce leaves for a carb-conscious meal.

FAQs

• Can I bake chimichangas instead of frying?

Yes, you can bake them at 400°F for about 20-25 minutes until crispy and golden, which is a healthier alternative to deep-frying.

• What type of tortillas work best for this recipe?

Large flour tortillas are ideal because they’re soft, pliable, and hold the filling securely without tearing during folding and cooking.

• How do I prevent my chimichangas from falling apart while frying?

Ensure you fold the tortillas tightly and seal the edges by pressing them with a fork or using a small amount of water to help the edges stick together.

• Can I make the beef filling ahead of time?

Absolutely! You can prepare the beef mixture up to 2 days in advance and store it in the refrigerator, which can help develop richer flavors and save time during meal preparation.

Beef And Cheese Chimichangas Recipe

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4.6 from 25 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Sizzling beef and cheese chimichangas bring Mexican-inspired comfort to your dinner table. Crispy tortillas cradle seasoned beef and melted cheese, offering a delightful explosion of flavors you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Proteins:

• 1 pound (454 grams) ground beef
• 1 cup (240 milliliters) shredded cheddar cheese
• 1 cup (240 milliliters) shredded monterey jack cheese

Vegetables and Seasonings:

• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup (120 milliliters) salsa

Wrappers and Cooking Ingredient:

• 6 large flour tortillas
• Vegetable oil for frying

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Instructions

1. Brown ground beef in a sizzling skillet, breaking it into crumbly pieces until no pink remains.
2. Incorporate finely chopped onions and minced garlic, sautéing until vegetables turn translucent and fragrant.
3. Sprinkle in robust spices – chili powder, cumin, paprika – and season with salt and pepper, stirring to distribute flavors evenly.
4. Pour salsa into the meat mixture, allowing ingredients to meld and simmer for approximately 5 minutes, creating a rich, cohesive filling.
5. Remove skillet from heat and fold in a generous blend of sharp cheddar and creamy Monterey Jack cheese until thoroughly integrated.
6. Warm tortillas slightly to enhance flexibility, then carefully spread the spiced meat and cheese mixture across the center of each.
7. Fold tortillas into tight, compact parcels, ensuring edges are sealed to prevent filling from escaping during cooking.
8. Heat cooking oil in a deep skillet until shimmering and carefully lower chimichangas into the hot surface.
9. Fry each chimichanga, rotating periodically to achieve an even, golden-brown exterior with a crispy texture.
10. Transfer to absorbent paper towels to drain excess oil, then plate and garnish with preferred accompaniments like sour cream, guacamole, or fresh salsa.

Notes

• Swap ground beef with ground turkey or chicken for a lighter protein option with reduced fat content.
• Adjust chili powder and cumin levels to match your heat preference, ranging from mild to extra spicy.
• Replace meat with black beans, diced bell peppers, and corn for a delicious plant-based version that maintains similar texture and flavor profile.
• Prepare beef filling and assemble chimichangas in advance, then refrigerate or freeze before frying for convenient meal planning.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 2 g
• Sodium: 650 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 80 mg