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Beef and Cheese Chimichangas

This Beef and Cheese Chimichangas recipe is a delightful dish featuring a blend of seasoned ground beef, cheddar, and Monterey Jack cheeses wrapped in a large flour tortilla and fried until golden and crispy. Perfectly served with salsa, sour cream, and guacamole, these chimichangas make a fantastic meal that's both satisfying and flavorful. With simple ingredients and straightforward instructions, you can easily create this classic Mexican-inspired dish at home.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sunday 24 November 2024
Beef and Cheese Chimichangas
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Beef and Cheese Chimichangas | Myhomemaderecipe.com

This Beef and Cheese Chimichangas recipe brings a delicious combination of savory beef and melted cheese wrapped in a crispy tortilla. Get ready to learn about the essential ingredients that make this dish irresistible.

INGREDIENTS

  • 6 large flour tortillas: Soft and pliable, perfect for wrapping the filling.
  • 1 lb ground beef: Provides a hearty base for the filling.
  • 1 onion, finely chopped: Adds sweetness and depth of flavor.
  • 2 cloves garlic, minced: Enhances the savory taste.
  • 1 teaspoon cumin: Adds a warm, earthy flavor.
  • 1 teaspoon chili powder: Brings a subtle heat and rich color.
  • 1/2 teaspoon salt: Balances the flavors.
  • 1/2 teaspoon black pepper: Adds a hint of spiciness.
  • 1 cup cheddar cheese, shredded: Provides a sharp, tangy flavor.
  • 1/2 cup Monterey Jack cheese, shredded: Adds a creamy, mild taste.
  • Vegetable oil, for frying: Ensures a crispy, golden exterior.
  • Salsa, sour cream, and guacamole, for serving: Perfect accompaniments to enhance the dish.

INSTRUCTIONS

Step 1:
In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft. Drain any excess fat to ensure a less greasy filling.
Step 2:
Stir in the cumin, chili powder, salt, and pepper. Cook for another 2 minutes, allowing the spices to infuse the beef mixture with their rich flavors.
Step 3:
Remove the skillet from heat and let the mixture cool slightly. This step prevents the cheese from melting too quickly when mixed. Once cooled, mix in the shredded cheddar and Monterey Jack cheeses, ensuring even distribution.
Step 4:
Spoon about 1/6 of the beef and cheese mixture onto the center of each tortilla. Fold the sides of the tortilla in, then roll up from the bottom to enclose the filling completely, forming a tight burrito shape.
Step 5:
Heat a large amount of vegetable oil in a deep skillet over medium-high heat. Fry the chimichangas until golden brown on all sides, turning as needed to achieve an even crispiness. Drain on paper towels to remove excess oil.
Step 6:
Serve the chimichangas hot, accompanied by salsa, sour cream, and guacamole. These sides add a refreshing contrast to the rich, crispy chimichangas.

Serving and Storage Tips

  • Serve immediately after frying for the best texture and flavor.
  • Garnish with fresh cilantro or a squeeze of lime juice for added freshness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in an oven or air fryer to maintain crispiness.

Helpful Notes

  • For a spicier version, add diced jalapeños to the beef mixture.
  • Substitute ground turkey for a lighter option.
  • Use whole wheat tortillas for a healthier twist.
  • Try different cheese combinations like pepper jack or mozzarella.

Tips from well-known chefs

  • Chef Rick Bayless recommends using fresh tortillas for the best flavor.
  • Chef Bobby Flay suggests adding a touch of smoked paprika for a unique twist.
  • Chef Aarón Sánchez advises not to overcrowd the skillet to ensure even frying.

Beef Chimichangas

This recipe for Beef and Cheese Chimichangas combines savory beef, melted cheese, and crispy tortillas for a mouthwatering meal.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Zaho

Category: Dinners

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 chimichangas)

Ingredients

01 6 large flour tortillas.
02 1 lb ground beef.
03 1 onion, finely chopped.
04 2 cloves garlic, minced.
05 1 teaspoon cumin.
06 1 teaspoon chili powder.
07 1/2 teaspoon salt.
08 1/2 teaspoon black pepper.
09 1 cup cheddar cheese, shredded.
10 1/2 cup Monterey Jack cheese, shredded.
11 Vegetable oil, for frying.
12 Salsa, sour cream, and guacamole, for serving.

Instructions

Step 01

In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft. Drain any excess fat.

Step 02

Stir in cumin, chili powder, salt, and pepper, and cook for another 2 minutes.

Step 03

Remove from heat and let the mixture cool slightly. Then mix in the cheddar and Monterey Jack cheeses.

Step 04

Spoon about 1/6 of the beef and cheese mixture onto the center of each tortilla. Fold the sides of the tortilla in, then roll up from the bottom to enclose the filling completely.

Step 05

Heat a large amount of vegetable oil in a deep skillet over medium-high heat. Fry the chimichangas until golden brown on all sides, turning as needed. Drain on paper towels.

Step 06

Serve hot with salsa, sour cream, and guacamole on the side.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 25g
  • Total Carbohydrate: 30g
  • Protein: 20g