Do you desire for a mouth-watering, crispy, and cheesy Tex-Mex treat? Then these Beef and Cheese Chimichangas might be right for you! Filled with the goodness of seasoned ground beef and melting cheese, the burrito rolls are then fried golden and crispy. This makes a perfect appetizer at dinner, game night, or any comfort food-worthy occasion. These delightfully satisfying and bursting-with-flavor chimichangas are really easy to do. Let them be accompanied with toppings choice of yours, such as guacamole, sour cream, and good old salsa. Let us jump into this fabulous recipe together!
Ingredients
For the Filling:
- Ground beef (1 lb)
- Olive oil (1 tbsp)
- Onion (1 medium, finely diced)
- Garlic (2 cloves, minced)
- Taco seasoning (1 packet or 2 tbsp homemade)
- Diced green chilies (1 can, 4 oz)
- Tomato paste (2 tbsp)
- Water (¼ cup)
- Salt (½ tsp)
- Black pepper (¼ tsp)
- Cheddar cheese (1 cup, shredded)
- Monterey Jack cheese (1 cup, shredded)
For the Chimichangas:
- Large flour tortillas (6-8)
- Vegetable oil (for frying, about 2 cups or enough to submerge half of a chimichanga)
- Toothpicks (optional, for securing the tortillas)
For Serving (Optional):
- Sour cream
- Guacamole
- Salsa
- Chopped cilantro
- Shredded lettuce
- Diced tomatoes
Instructions
Step 1: Prepare the Filling
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces with a spoon, about 5-7 minutes. Drain excess fat if needed.
Add the diced onion and garlic to the skillet and sauté for 2-3 minutes until the onion is softened. Stir in the taco seasoning, diced green chilies, tomato paste, water, salt, and black pepper. Cook for an additional 2-3 minutes, stirring occasionally, until the mixture is well combined and thickened. Remove from heat and allow to cool slightly.
Stir in the shredded cheddar and Monterey Jack cheese until evenly distributed throughout the beef mixture.
Step 2: Assemble the Chimichangas
Lay a tortilla flat on a clean surface. Spoon about ½ cup of the beef and cheese mixture into the center of the tortilla. Fold the sides of the tortilla inward, then roll from the bottom to form a tight burrito-like wrap. Secure with toothpicks if necessary to keep it closed while frying. Repeat with the remaining tortillas and filling.
Step 3: Fry the Chimichangas
Heat vegetable oil in a deep skillet or large saucepan over medium heat to 350°F (175°C). Carefully place 1-2 chimichangas seam-side down into the hot oil. Fry for about 2-3 minutes per side or until they are golden brown and crispy. Use tongs to turn them as needed.
Remove the chimichangas from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining chimichangas.
Step 4: Serve and Enjoy
Serve the chimichangas hot, topped with sour cream, guacamole, salsa, chopped cilantro, shredded lettuce, and diced tomatoes, or any of your favorite toppings. Enjoy the deliciousness!
Serving and Storage Tips
Serving-and-storage tips: Serve the chimichangas with Spanish rice, refried beans or a fresh green salad for a full meal. Store leftover chimichangas in an airtight container in the fridge; they can keep for up to 3 days. Just bake for 10 minutes at 350°F or air fry for 5-7 minutes for best results when reheating them.
Helpful Notes
Worried about health? Heat the chimichangas to 400°F in an oven for 15-20 minutes, turning once in the middle until they are golden brown and crispy.
Give more taste to the filling by adding in black beans or corn bits or diced bell peppers.
For spiciness, mix jalapeños and some red cayenne pepper into the beef mixture.
Tips from Well-Known Chefs
Rick Bayless recommended squeezing lime juice over the ground beef mixed with the seasonings for a nice little pop of acidity.
Guy Fieri suggests brushing the ‘changas with melted butter then letting them bake to a beautiful golden perfection.
Bobby Flay suggests serving the chimichangas with a homemade pico de gallo or just plain drizzle with enough hot sauce on the inside for its full zesty kick.
Frequently Asked Questions
Can I substitute ground turkey or chicken for beef?
Certainly. Ground turkey or chicken can be used as a leaner alternative to beef, adjusting the seasoning to taste.
How do I make these chimichangas gluten-free?
Use gluten-free tortillas and make sure all other ingredients (e.g., the taco seasoning) are gluten-free.
Can I air-fry the chimichangas?
Absolutely! Preheat your air fryer to 400°F (200°C), air-fry the chimichangas for 8-10 minutes, and don’t forget to turn them halfway through.
But what if left with no toothpicks?
You can skip the toothpicks if you fold the tortillas tightly enough. Keep the chimichangas seam-side down in the oil or on the baking sheet to keep them from opening.
Can chimichangas be made ahead of time?
Yes, one can make the chimichangas and keep them in the refrigerator for up to a day before cooking, if preferred.
A best choice for Cheese Chimichangas?
A mix of Cheddar and Monterey Jack has beautiful flavor and melt, but mozzarella or pepper jack will do the trick.
How do I keep the chimichangas crispy?
To keep chimichangas crispy, place them on a wire rack above a baking sheet in an oven that is set to 200°F (95°C), while frying the others.
Can you freeze chimichangas?
Yes, you can freeze them assembled but not fried. Freeze on a baking sheet, then transfer to a freezer-safe bag. Fry or bake from frozen, but they will take longer to cook.
Can I still do vegetarian chimichangas?
Absolutely! Just replace the beef with a mixture of sautéed vegetables, beans, or tofu for a vegetarian version.
What foods make a good accompaniment to chimichangas?
Serve with Spanish rice, refried beans, or a fresh salad, and top with guacamole, salsa, and sour cream to make a complete Tex-Mex meal.
Enjoy these tasty Beef and Cheese Chimichangas. With their crisp, cheesy, and savory quality, they will make any meal a hit!
