Beef and Cheese Chimichangas
why make this recipe
Beef and Cheese Chimichangas are a delightful way to enjoy a hearty meal. These crispy, golden tortillas filled with flavorful beef, beans, and melted cheese are perfect for lunch, dinner, or even a fun snack. They are easy to make and can be a hit at any gathering. Plus, you can customize them with your favorite toppings for a personal touch.
how to make Beef and Cheese Chimichangas
Ingredients:
- 1 lb ground beef
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 packet (1 oz) taco seasoning (or homemade)
- ½ cup salsa
- 1 cup refried beans
- 1 ½ cups shredded cheddar cheese (or Mexican blend)
- 6 large flour tortillas (burrito-size)
- 2 tbsp vegetable oil (for brushing/frying)
Directions:
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Cook the beef filling: In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is tender. Drain excess grease. Stir in the garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until well combined.
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Assemble the chimichangas: Spread a spoonful of refried beans down the center of each tortilla. Top with a generous scoop of the beef mixture and a handful of shredded cheese. Fold in the sides and roll up tightly like a burrito.
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Cook the chimichangas:
- Oven method (healthier): Preheat the oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush lightly with vegetable oil and bake for 18–20 minutes, flipping once, until golden and crispy.
- Skillet method (crispier): Heat 2–3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam-side down and cook for 2–3 minutes per side until golden and crisp.
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Serve: Remove from heat and let rest for 2 minutes before serving. Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.
how to serve Beef and Cheese Chimichangas
Serve Beef and Cheese Chimichangas hot and crispy. They are perfect for sharing, so you can cut them in half and serve them on a platter. Add your favorite dipping sauces like sour cream or salsa on the side. These chimichangas also pair well with a fresh salad or some simple Mexican rice.
how to store Beef and Cheese Chimichangas
If you have leftovers, let the chimichangas cool completely. Place them in an airtight container and store them in the refrigerator for up to 3 days. To reheat, you can warm them in the oven at 350°F (175°C) until heated through or in a skillet to help regain some crispiness.
tips to make Beef and Cheese Chimichangas
- Ensure the tortilla is large enough to hold the filling without breaking. Burrito-size tortillas work best.
- Don’t overfill the chimichangas to prevent spills while cooking.
- For added flavor, you can mix in some chopped jalapeños or diced bell peppers into the beef mixture.
- If you want a healthier version, baking instead of frying will yield a lighter dish.
variation
You can easily switch up the filling by using shredded chicken instead of beef or adding vegetables for a vegetarian option. Experimenting with different cheeses can also create varied flavors.
FAQs
1. Can I make these chimichangas ahead of time?
Yes, you can prepare the filling and assemble the chimichangas in advance. Store them in the refrigerator and cook them just before serving.
2. What can I serve with chimichangas?
Chimichangas are delicious on their own, but they also pair well with sides like Mexican rice, beans, or a fresh salad.
3. Can I freeze chimichangas?
Yes, you can freeze uncooked chimichangas. Wrap them tightly in plastic wrap and place them in a freezer bag. When ready to cook, there’s no need to thaw; just increase the cooking time.
Beef and Cheese Chimichangas
Ingredients
Filling Ingredients
- 1 lb ground beef
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 oz taco seasoning (or homemade)
- ½ cup salsa
- 1 cup refried beans
- 1 ½ cups shredded cheddar cheese (or Mexican blend)
Chimichanga Wrapping
- 6 large flour tortillas (burrito-size)
- 2 tbsp vegetable oil (for brushing/frying)
Instructions
Prepare the Filling
- In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is tender. Drain excess grease.
- Stir in the garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until well combined.
Assemble the Chimichangas
- Spread a spoonful of refried beans down the center of each tortilla.
- Top with a generous scoop of the beef mixture and a handful of shredded cheese.
- Fold in the sides and roll up tightly like a burrito.
Cook the Chimichangas
- Oven method (healthier): Preheat the oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush lightly with vegetable oil and bake for 18–20 minutes, flipping once, until golden and crispy.
- Skillet method (crispier): Heat 2–3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam-side down and cook for 2–3 minutes per side until golden and crisp.
Serve
- Remove from heat and let rest for 2 minutes before serving.
- Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.
