Jump to Recipe Print RecipeAs I rummaged through my pantry in search of something special for dinner, the ingredients for Beef and Cheese Chimichangas practically jumped out at me, whispering promises of a Tex-Mex fiesta. In just about 30 minutes, I can whip up these delightful, crispy treats, perfect for satisfying cravings after a long day. Not only are these chimichangas a joyful way to elevate weeknight meals, but they also deliver rich flavors with minimal fuss. Plus, they’re versatile enough to adapt—whether you’re feeling indulgent with frying or opting for a lighter baked version. Are you ready to spice things up in your kitchen? Why Are These Chimichangas a Must-Try? Easy Preparation: With only a handful of ingredients, you can create a mouthwatering dish that will impress your family and friends. Crispy Texture: Enjoy the satisfying crunch of a perfectly fried tortilla that encases a gooey, savory filling. Flavor Explosion: Packed with taco seasoning and melty cheese, these chimichangas ensure every bite is bursting with flavor. Customizable Options: Feel free to swap out the beef for shredded chicken or add in some beans for an extra boost of protein. Quick Cooking Time: Ready in about 30 minutes, these chimichangas are perfect for busy weeknights, just like our delicious Ground Beef Burrito. Great for Gatherings: Serve them with sour cream and guacamole to make any event feel like a festive fiesta! Beef and Cheese Chimichangas Ingredients • These flavorsome Beef and Cheese Chimichangas come together quickly with fresh, simple ingredients. For the Filling • Ground Beef – Choose 80/20 for rich flavor and a juicy filling that makes these chimichangas irresistible. • Taco Seasoning – This adds a kick of flavor; feel free to create your own blend to customize the spice level. • Water – Just a splash helps the seasoning meld beautifully into the beef for maximum flavor. • Cheddar or Monterey Jack Cheese – Melts beautifully into a creamy filling; add cream cheese for extra indulgence. For the Tortillas • Flour Tortillas – Use warm tortillas to prevent tearing; corn tortillas make a great gluten-free alternative! For Cooking • Vegetable Oil – Ideal for frying to golden perfection; canola oil is a great substitute if desired. For a lightened version, opt to bake! For Toppings • Sour Cream, Guacamole, Salsa – These enrich the dish and add bright flavors that elevate your Chimichangas. Step‑by‑Step Instructions for Beef and Cheese Chimichangas Step 1: Prepare the Beef Filling In a large skillet, brown 1 pound of ground beef over medium-high heat for about 5-7 minutes, breaking it into small crumbles as it cooks. Once fully browned, drain any excess fat to ensure a lean filling. You’ll know it’s ready when it’s no longer pink and has a rich brown color. Step 2: Season Beef Add taco seasoning and a splash of water to the cooked beef, stirring to combine. Let this mixture simmer for about 5 minutes over medium heat until the water is fully absorbed and the beef is bursting with flavor. The beef should look well-coated and aromatic at this stage. Step 3: Mix Cheese Take the skillet off the heat and mix in 1 cup of shredded cheddar or Monterey Jack cheese, allowing it to melt and create a luscious filling. Stir until the cheese is fully incorporated, resulting in a gooey, savory mixture that smells absolutely irresistible. Step 4: Prepare Tortillas To prevent tearing, wrap about 6 flour tortillas in damp paper towels and microwave them for 30-45 seconds until soft and pliable. This warming step is crucial for making the assembly of your Beef and Cheese Chimichangas a breeze, ensuring smooth rolling. Step 5: Fill and Roll Spoon approximately 1/2 cup of the cheesy beef filling onto the lower third of each tortilla. Fold in the sides and roll tightly, ensuring the filling is secured. If needed, use a toothpick to hold the rolled chimichanga together. Repeat this process until all tortillas are filled. Step 6: Fry Chimichangas In a deep skillet, heat vegetable oil to 350°F (175°C). Carefully place the chimichangas seam-side down into the hot oil, cooking for about 2-3 minutes on each side until golden brown and crispy. Keep an eye on their progress to ensure even frying, resulting in a delightful crunch. Step 7: Drain and Serve Transfer the fried chimichangas to a paper towel-lined plate to drain excess oil. Remove any toothpicks used for securing the rolls. Serve your Beef and Cheese Chimichangas immediately, and don’t forget to pair them with your favorite toppings like sour cream, guacamole, or salsa for an extra kick! Expert Tips for Beef and Cheese Chimichangas Cool Before Cheese: Allow the beef mixture to cool slightly before adding cheese to prevent clumping and ensure a smooth, gooey filling. Check Oil Temperature: Always check the oil temperature with a cooking thermometer to avoid greasy chimichangas; aim for 350°F (175°C). Warm Tortillas: Warm tortillas are essential to prevent tearing during assembly. Microwaving them wrapped in damp paper towels works wonders! Refrigerate Ahead: Assembled chimichangas can be refrigerated (sealed) for up to a day prior to frying, making dinner prep on busy nights a breeze. Try Baking: For a lighter version, brush with oil and bake at 400°F for 20-25 minutes, flipping halfway through for even crispness. Flavor Variations: Get creative! Swap beef with shredded chicken or add beans for a twist on the classic beef and cheese chimichangas. Beef and Cheese Chimichangas: Customize Away! Feel free to let your creativity shine as you explore different twists for your chimichangas with these fun ideas! Chicken Option: Swap ground beef for shredded chicken for a lighter filling. It’s a great way to use up leftovers from your favorite roast. Vegetarian Delight: Substitute the meat with sautéed bell peppers, onions, and black beans for a hearty, meat-free meal that’s packed with flavor. Cheese Medley: Experiment with a blend of cheeses such as pepper jack for a spicy kick or cream cheese for extra creaminess— it’s a game-changer! Baked Version: For a healthier option, brush chimichangas with oil and bake them at 400°F for about 20 minutes. This gives a crispy texture without frying! Spicy Twist: Add diced jalapeños or a splash of hot sauce to the beef filling for a fiery flavor that’s sure to impress your heat-loving friends. Herb-Infused: Mix fresh cilantro or a sprinkle of taco seasoning into the cheese for an aromatic hint that elevates the whole dish. Toppings Twist: Get creative with toppings! Try adding zesty lime crema or mango salsa instead of the usual salsa and sour cream for a refreshing twist. Southwestern Style: Mix in corn and black beans with the filling for a festive, colorful bite, reminiscent of sunny Southwestern flavors. For a delicious side, consider serving with a dish like our Spicy Honey Cheese for a truly comforting meal. Storage Tips for Beef and Cheese Chimichangas Fridge: Store leftover cooked chimichangas in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for a few minutes to restore crispiness. Freezer: If you want to save some time for later, freeze assembled (but uncooked) chimichangas for up to 3 months. Just layer them between parchment paper to prevent sticking. Thawing: When ready to cook, thaw in the fridge overnight before frying or baking. This helps maintain the texture and ensures even cooking. Reheating: For best results, reheat leftover chimichangas in the oven rather than the microwave to keep that crispy exterior intact! Make Ahead Options These Beef and Cheese Chimichangas are perfect for busy weeknights, allowing you to prep in advance and save time. You can assemble the chimichangas and refrigerate them for up to 24 hours before frying. To maintain quality, cover each chimichanga tightly with plastic wrap or place them in an airtight container to prevent drying out. When ready to cook, simply remove them from the fridge and fry as instructed. This means you can easily have a delicious, restaurant-quality meal ready to go in just minutes—effortlessly impressing your family without the last-minute rush! What to Serve with Beef and Cheese Chimichangas? Savor the Tex-Mex experience by complementing these crispy delights with equally tantalizing side dishes and drinks. Spanish Rice: A fluffy bed of rice seasoned with spices adds a wonderful contrast with every bite of your chimichangas. Refried Beans: Creamy and rich, refried beans add an earthy flavor and dip-like quality, perfect for scooping up with your chimichanga. Fresh Guacamole: This cooling avocado dip balances the richness of the beef and cheese with its creamy texture and bright, zesty flavors. Sour Cream: A dollop of sour cream enhances each bite, offering a creamy contrast that wonderfully complements the savory filling. Garden Salad: A fresh, crisp salad with tomatoes, lettuce, and avocado provides a refreshing crunch and lightness to your meal. Pico de Gallo: Fresh and zesty, this salsa made from tomatoes, onions, and cilantro adds a burst of freshness that brightens the dish. Margaritas: Sip on a classic margarita, whose tangy sweetness pairs perfectly with the spicy flavors of your chimichangas for a festive touch. Churros: End your meal on a sweet note with churros, their crispy exterior and soft interior echoing the satisfying contrast of your chimichangas. Beef and Cheese Chimichangas Recipe FAQs What kind of ground beef should I use for the chimichangas? Absolutely! For the best flavor and juiciness, I recommend using 80/20 ground beef. This means it has 80% lean meat and 20% fat, which provides a rich, savory taste in every bite. If you’re looking for a leaner option, you can use ground turkey or chicken as a substitute. How should I store leftover chimichangas? For leftovers, store your cooked chimichangas in an airtight container in the refrigerator. They’ll remain fresh for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and bake for about 10-15 minutes to restore their crispiness, ensuring that delightful crunch is back! Can I freeze uncooked chimichangas? Yes, you can! Assemble your chimichangas but don’t fry them yet. Lay them on a baking sheet to freeze individually for about an hour, then transfer them to a freezer bag or container, layering parchment paper between them to prevent sticking. They can be frozen for up to 3 months. When you’re ready to cook, simply thaw them in the refrigerator overnight before frying or baking. What if my chimichangas are soggy after frying? Very often, sogginess can occur if the oil temperature is too low when frying. Aim for a temperature of 350°F (175°C). Use a thermometer to check this before frying; this ensures they cook evenly and become crispy. Also, make sure to drain the chimichangas on a paper towel-lined plate after cooking to absorb any excess oil. Are there any dietary considerations I should be aware of? Absolutely! If you have any dietary restrictions, you can easily adapt this recipe. For gluten-free chimichangas, use corn tortillas instead of flour. Additionally, if you’re serving this to guests with dairy allergies, consider using dairy-free cheese alternatives or omitting cheese altogether. Always check ingredient labels for allergens when cooking for others! Beef and Cheese Chimichangas: Crispy Comfort in Every Bite Delight in the rich flavors of Beef and Cheese Chimichangas, perfect for satisfying cravings after a long day. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 15 minutes minsTotal Time 30 minutes mins Servings: 6 chimichangasCourse: DinnerCuisine: Tex-MexCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Filling1 pound Ground Beef 80/20 for rich flavor1 packet Taco Seasoning Customize to taste1/4 cup Water To help the seasoning meld1 cup Cheddar or Monterey Jack Cheese ShreddedTortillas6 pieces Flour Tortillas Warm to prevent tearingCooking2 cups Vegetable Oil For fryingToppingsSour CreamGuacamoleSalsa Equipment large skilletmicrowavedeep skilletPaper towels Method Preparation StepsIn a large skillet, brown the ground beef over medium-high heat for 5-7 minutes. Drain excess fat.Add taco seasoning and water to the beef, stirring to combine. Simmer for 5 minutes.Off heat, mix in shredded cheese until melted and combined.Wrap tortillas in damp paper towels and microwave for 30-45 seconds until soft.Spoon filling onto the lower third of each tortilla, fold sides, and roll tightly.Heat oil in a deep skillet to 350°F. Fry the chimichangas seam-side down for 2-3 minutes until golden.Transfer to paper towels to drain. Serve immediately with toppings. Nutrition Serving: 1chimichangaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 3mg NotesAllow the beef mixture to cool slightly before adding cheese. Warm tortillas are essential to prevent tearing during assembly. Assembled chimichangas can be refrigerated for up to 1 day prior to frying. Tried this recipe?Let us know how it was!
