Beef and cheese Chimichangas are a Tex-Mex favorite featuring crispy, golden tortillas filled with seasoned ground beef and melted cheese. These chimichangas are indulgent, flavorful, and perfect for dinner, parties, or a fun weekend treat. Serve them with your favorite toppings like salsa, guacamole, or sour cream for a restaurant-quality meal right at home.
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For the Filling
- 1 lb (450 g) ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp taco seasoning
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup (60 ml) tomato sauce
- 1/2 cup (120 ml) beef broth
- 1 cup (100 g) shredded cheddar cheese
- 1 cup (100 g) shredded Monterey Jack cheese
For the Chimichangas
- 6 large flour tortillas
- Vegetable oil, for frying
- Optional toppings: salsa, guacamole, sour cream, chopped cilantro
Directions
Step 1: Prepare the Filling
- Heat a large skillet over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
- Stir in the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
- Mix in taco seasoning, cumin, and chili powder. Add the tomato sauce and beef broth, stirring to combine. Let the mixture simmer for 5-7 minutes until thickened.
- Remove the skillet from heat and fold in the shredded cheddar and Monterey Jack cheeses. Mix until melted and well combined.
Step 2: Assemble the Chimichangas
- Lay a tortilla flat on a clean surface. Spoon about 1/2 cup of the beef mixture into the center. Fold in the sides, then roll tightly to form a burrito shape. Repeat with the remaining tortillas and filling.
Step 3: Fry the Chimichangas
- Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat. Once the oil reaches 350°F (175°C), carefully place the chimichangas seam-side down in the skillet. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove from the oil and drain on a plate lined with paper towels.
Step 4: Serve
- Serve the chimichangas hot with toppings like salsa, guacamole, sour cream, or a sprinkle of chopped cilantro.
Notes
- Baking option: For a healthier version, brush the chimichangas lightly with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- Alternative meats: Swap the ground beef for ground turkey, chicken, or even shredded pork for a different flavor.
- Cheese options: Experiment with your favorite cheeses, like pepper jack, mozzarella, or a Mexican blend.
Conclusion
Beef and Cheese Chimichangas are a satisfying and flavorful dish that combines crispy textures with gooey, cheesy goodness. Perfect for a family dinner or a casual gathering, these chimichangas bring a touch of Tex-Mex magic to your table. Try this recipe today and enjoy a delicious homemade meal that rivals your favorite restaurant!
Frequently Asked Questions
Can I make the chimichanga filling ahead of time?
Yes, the beef and cheese filling can be made up to 2 days in advance. Allow the filling to cool completely, then store it in an airtight container in the refrigerator. When ready to assemble the chimichangas, reheat the filling gently in a skillet or microwave until warmed through. You can also assemble the chimichangas and store them, un-fried, in the refrigerator for up to 24 hours before frying.
What are some good substitutions for the ground beef?
You can easily substitute the ground beef with ground turkey, ground chicken, or even ground pork. Use the same amount, 1 pound (450g), for a direct swap. For a vegetarian option, consider using a plant-based ground meat alternative or a combination of cooked lentils and finely chopped mushrooms, seasoned with the same taco seasoning and spices. The cooking time may vary slightly depending on the alternative used.
How do I know when the chimichangas are perfectly fried?
The chimichangas are perfectly fried when the tortillas are golden brown and crispy on the outside. This should take about 2-3 minutes per side in oil heated to 350°F (175°C). Visually, the tortillas will have a deep golden color, and the surface will be bubbly and crisp. You should also hear a slight sizzle when they’re frying, and they should feel firm to the touch.
How can I scale this recipe up or double it for a larger crowd?
To double the recipe, simply double all the ingredient amounts. You may need to cook the filling in two batches if your skillet is not large enough. When frying, you may need to fry the chimichangas in batches to avoid overcrowding the skillet. If baking, you may need to use multiple baking sheets and adjust the baking time slightly, keeping a close eye on them.
What are the nutritional highlights of this chimichanga recipe?
This recipe provides a good source of protein from the ground beef and cheese. The onion and garlic contribute vitamins and antioxidants. The cheese offers calcium, and the tomato sauce provides lycopene. However, this dish is relatively high in fat due to the frying process and the cheese, so consider the baked option for a lower-fat alternative.
Beef and Cheese Chimichanga
This beef and cheese chimichanga is a delicious, crispy twist on traditional Mexican cuisine. Packed with flavor and easy to make!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 lbs ground beef lean
- 1 cup shredded cheddar cheese sharp
- 4 large flour tortillas
- 1 tbsp olive oil
Instructions
Preparation Steps
- Brown the ground beef in a skillet over medium heat until fully cooked.
- Drain excess fat and add shredded cheddar cheese, stirring until melted.
- Place a portion of the beef mixture in the center of each tortilla, fold in the sides, then roll up from the bottom.
- Heat olive oil in a skillet over medium heat and fry each chimichanga until crispy and golden brown.
Notes
Serve with salsa, sour cream, and guacamole for an authentic experience!
