Beef And Cheese Chimichangas Recipe

There's nothing quite like the crispy, golden perfection of a freshly fried beef and cheese chimichanga. The savory aroma of seasoned beef, gooey melted cheese, and crisp tortilla creates an irresistible combination. Whether you're craving a comforting meal for a cozy night in or looking for a fun, crowd-pleasing dinner, this recipe delivers on all fronts.

I first fell in love with chimichangas during a family trip to Arizona, where I had my first taste of this deep-fried delight. Ever since then, I’ve been perfecting my homemade version, ensuring the filling is rich and flavorful while keeping the tortilla beautifully crisp. Now, it’s a regular request at my dinner table!

Why You'll Love This Beef and Cheese Chimichangas Recipe

Get ready to indulge in one of the most satisfying Tex-Mex dishes you’ll ever make. These beef and cheese chimichangas are everything you could want in a meal—crispy, cheesy, and packed with flavor.

First off, they're quick and easy to make. With simple ingredients and straightforward steps, you can have a restaurant-quality meal on your table in under an hour.

They're also budget-friendly. Using pantry staples like ground beef, tortillas, and shredded cheese, this meal is both delicious and affordable.

Best of all, they’re versatile. You can customize the filling to suit your tastes—spice it up with jalapeños, add beans for extra heartiness, or swap in shredded chicken for a twist.

Whether you're making them for a family dinner or serving them at a party, these chimichangas are sure to be a hit!

Ingredients Notes

The beauty of these beef and cheese chimichangas lies in their simple yet flavorful ingredients. Each component contributes to the crispy, cheesy goodness that makes this dish irresistible.

Ground beef is the star of the filling. I recommend using an 80/20 blend for the perfect balance of flavor and juiciness. If you prefer a leaner option, 90/10 works too, but you may need a splash of oil to prevent dryness.

Tortillas should be large and sturdy enough to hold the filling without breaking. Flour tortillas work best, as they crisp up beautifully when fried, giving that signature golden-brown crunch.

Cheese adds the perfect gooey, melty texture. A combination of cheddar and Monterey Jack works wonderfully, creating a rich, creamy contrast to the crisp shell.

Seasonings and aromatics bring depth to the beef mixture. A blend of cumin, chili powder, garlic powder, and onion powder gives the filling that signature Tex-Mex flair.

A good neutral oil like vegetable or canola is essential for frying. It ensures the chimichangas get that irresistible crispy crust without overpowering the flavors.

How To Make Beef and Cheese Chimichangas

Creating these delicious beef and cheese chimichangas is easier than you might think. Follow these steps for the perfect crispy, cheesy masterpiece.

Start by cooking the beef in a large skillet over medium-high heat. Break it up with a spoon as it browns, then drain any excess grease. Add your seasonings and a splash of water, letting everything simmer until the flavors meld.

While the beef cooks, warm your tortillas slightly to make them pliable. This step is crucial to preventing cracks when rolling them up.

Once the beef is ready, remove it from heat and stir in the cheese, allowing the residual heat to melt it slightly. This creates a rich, cohesive filling that stays intact when fried.

Lay a tortilla flat, spoon a generous amount of filling in the center, and fold in the sides before rolling it up tightly like a burrito. Secure with toothpicks if needed.

In a deep skillet, heat your oil to 350°F. Fry each chimichanga until golden brown and crispy, turning occasionally for even cooking. Drain on paper towels before serving.

These beauties take about 30 minutes from start to finish, making them a fantastic option for a quick yet indulgent meal.

Storage Options

If you have leftovers (which is rare in my house!), these chimichangas store beautifully.

For refrigeration, place them in an airtight container and store for up to 3 days. To maintain crispiness, reheat them in an oven or air fryer rather than the microwave.

For freezing, wrap each chimichanga individually in plastic wrap, then place them in a freezer bag. They’ll stay fresh for up to 3 months. Reheat straight from frozen in a 375°F oven until hot and crispy.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is to different tastes and dietary needs.

If you prefer chicken, swap out the ground beef for shredded rotisserie chicken. Mix it with a bit of salsa and cheese for an easy variation.

Want to go vegetarian? Replace the beef with black beans, refried beans, or a sautéed veggie mix for a plant-based twist.

For a healthier option, try baking instead of frying. Brush the chimichangas with oil and bake at 400°F for about 20 minutes, flipping halfway through.

Need a spicy kick? Add diced jalapeños to the filling or sprinkle some crushed red pepper into the beef mixture.

No matter how you make them, these beef and cheese chimichangas are guaranteed to be a hit. Give them a try, and don’t be surprised if they become a new family favorite!

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