Looking for a delicious, crispy, and cheesy Tex-Mex treat? These Beef and Cheese Chimichangas are a fantastic choice! They are filled with savory seasoned ground beef, melty cheese, and wrapped in a golden, crispy tortilla. Perfect for a family dinner, game night, or any time you crave something satisfying and comforting, these chimichangas are easy to make and bursting with flavor. Serve them with your favorite toppings like guacamole, sour cream, or salsa for the ultimate experience. Let’s dive into this mouth-watering recipe!
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
- Serve these chimichangas with Spanish rice, refried beans, or a fresh green salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also reheat them in an air fryer for 5-7 minutes to maintain their crispiness.
Helpful Notes
- For a healthier version, bake the chimichangas in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through, or until golden and crispy.
- For added flavor, mix in some black beans, corn, or diced bell peppers to the filling.
- To make it spicier, add chopped jalapeños or a pinch of cayenne pepper to the beef mixture.
Tips from Well-Known Chefs
Rick Bayless suggests adding a splash of lime juice to the beef mixture for a hint of brightness.
Guy Fieri recommends brushing the chimichangas with melted butter before baking for an extra crispy finish.
Bobby Flay advises serving the chimichangas with a homemade pico de gallo or a drizzle of hot sauce for a zesty kick.
Frequently Asked Questions
Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken can be used as a leaner alternative to beef. Adjust seasoning to taste.
How can I make these chimichangas gluten-free?
Use gluten-free tortillas and ensure all other ingredients, like the taco seasoning, are gluten-free.
Can I air fry the chimichangas?
Absolutely! Preheat the air fryer to 400°F (200°C) and cook the chimichangas for 8-10 minutes, flipping halfway through.
What if I don’t have toothpicks?
You can skip the toothpicks if you fold the tortillas tightly enough. Place them seam-side down in the oil or on the baking sheet to prevent them from opening.
Can I make these chimichangas ahead of time?
Yes, assemble the chimichangas and store them in the refrigerator for up to 24 hours before frying or baking.
What cheese is best for chimichangas?
A blend of cheddar and Monterey Jack offers a great flavor and melt, but any melty cheese, like mozzarella or pepper jack, works well.
How do I keep the chimichangas crispy?
To keep chimichangas crispy, place them on a wire rack over a baking sheet in the oven at 200°F (95°C) while frying the remaining chimichangas.
Can I freeze chimichangas?
Yes, you can freeze them after assembling but before frying. Freeze on a baking sheet, then transfer to a freezer-safe bag. Fry or bake from frozen, adding a few extra minutes to the cooking time.
Can I make vegetarian chimichangas?
Absolutely! Replace the beef with a mix of sautéed vegetables, beans, or tofu for a vegetarian version.
What can I serve with chimichangas?
Serve with Spanish rice, refried beans, or a fresh salad, and garnish with guacamole, salsa, and sour cream for a complete Tex-Mex meal.
Enjoy these delicious Beef and Cheese Chimichangas—crispy, cheesy, and packed with flavor, they’re sure to be a hit!
