If you’re on the hunt for a bold, crave-worthy Tex-Mex classic that’s guaranteed to win hearts at the dinner table, look no further than these Beef and Cheese Chimichangas. This dish wraps up seasoned beef, golden onions, and melty cheddar into crispy flour tortillas, offering an irresistible combination of crunch, savory filling, and gooey cheese—all in a package that’s perfect for sharing. Whether you bake or fry them, these chimichangas will turn any night into a fiesta, delivering utter satisfaction in every bite.
Ingredients You’ll Need
The beauty of Beef and Cheese Chimichangas is how a handful of humble ingredients come together and create something magical. Each element is essential: the protein-rich beef sets a hearty foundation, the blend of spices weaves in deep flavor, and gooey cheddar seals the deal for maximum comfort.
- Ground beef: Use lean ground beef for the ultimate balance of rich flavor without excess grease.
- Onion (finely chopped): This aromatic brightens the filling and adds gentle sweetness as it cooks.
- Garlic (minced): Fresh garlic infuses a pop of robust, savory flavor throughout the chimichanga filling.
- Ground cumin: The earthy, warm spice is absolutely key for bringing Mexican-inspired depth to the beef.
- Chili powder: It offers a touch of heat and complex smokiness for authentic taste.
- Paprika: Paprika supplies a subtle peppery note and adds an inviting blush to the filling.
- Salt: Essential for drawing out all the flavors and seasoning the meat perfectly.
- Black pepper: A light peppery bite to balance and enhance the spices.
- Tomato sauce: This silky binder brings the filling together, adding acidity to balance the richness.
- Water: Just a splash helps loosen up everything as the filling simmers.
- Shredded cheddar cheese: For that irresistibly melty, gooey layer that makes each bite sing.
- Large flour tortillas: Soft, sturdy, and pliable—these are the perfect wraps for holding all the goodness inside.
- Vegetable oil (for brushing or frying): Oil is what gives the chimichangas their signature crunchy skin—don’t skip it!
How to Make Beef and Cheese Chimichangas
Step 1: Brown the Beef
Start by heating a large skillet over medium heat. Add the ground beef and break it apart with a spatula as it cooks. Let it brown completely, so it’s no longer pink and has deliciously crispy edges. This browning step is key for flavor, so don’t rush it. When it’s ready, drain away any excess fat to keep the filling light and delicious.
Step 2: Add Aromatics and Spices
Toss in the finely chopped onion and minced garlic. Sauté until you smell that unmistakable sweet-savory aroma and the onions look soft—about 2 to 3 minutes. Sprinkle in your cumin, chili powder, paprika, salt, and black pepper, stirring well so the seasonings blanket every bit of beef. This is where the magic starts and your kitchen will smell incredible!
Step 3: Simmer with Tomato Sauce and Water
Pour in the tomato sauce and the water, then stir everything together. Lower the heat and let the mixture gently simmer for about 5 minutes. You’re aiming for a filling that’s thick and luscious, not runny—let some of the moisture cook off so it’ll be easy to scoop and wrap later.
Step 4: Add Cheddar Cheese
Take the skillet off the heat and immediately stir in the shredded cheddar cheese. The residual warmth will melt the cheese, binding the filling into a wonderfully cheesy, savory mashup. At this point, try to resist diving in with a spoon (I’m always tempted!).
Step 5: Fill and Roll the Tortillas
Laying each flour tortilla flat, spoon about 1/2 cup of that glorious beef-and-cheese mixture into the center. Fold in the sides, then roll from the bottom up, tucking as you go for a snug, burrito-style package. A tight roll means nothing leaks out during cooking, so be gentle but firm.
Step 6: Bake or Fry the Chimichangas
For oven-baked Beef and Cheese Chimichangas, preheat your oven to 400°F (200°C). Arrange the chimichangas seam-side down on a baking sheet and brush lightly with vegetable oil to get that golden, crispy finish. Bake for 20 to 25 minutes or until perfectly crisp and golden brown. If you prefer to fry, heat about 1/2 inch of oil in a skillet over medium heat. Fry each chimichanga for 2 to 3 minutes per side, turning carefully, until all sides are crisp. Drain on a paper towel and get ready to devour!
How to Serve Beef and Cheese Chimichangas
Garnishes
The finishing touch is where you can really play! Top hot Beef and Cheese Chimichangas with a dollop of cool sour cream, fresh guacamole, chunky salsa, or crisp shredded lettuce. A little sprinkle of chopped green onions or cilantro will boost both the color and the flavor.
Side Dishes
Round out your feast with classic Mexican rice, refried beans, or a refreshing black bean and corn salad. Chips and salsa or a light cabbage slaw also pair beautifully, making your table pop with color and variety.
Creative Ways to Present
For a creative spin, try serving your Beef and Cheese Chimichangas sliced in halves or thirds for a fun party platter. Build a “chimichanga bar” at your next gathering, laying out a buffet of toppings for everyone to customize their own masterpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Beef and Cheese Chimichangas keep well in the fridge. Just cool them to room temperature, then wrap tightly in foil or plastic wrap and store in an airtight container for up to 3 days. This way, every bite stays moist and flavorful for lunch or a quick dinner retreat.
Freezing
The freezer is your friend with this recipe! Wrap each unbaked or baked chimichanga individually in foil, then pop them in a freezer-safe bag. They’ll keep beautifully for up to 3 months. Thaw overnight in the fridge for best results before reheating.
Reheating
To return your chimichangas to their crispy glory, reheat them in a preheated 375°F oven for about 10-15 minutes, flipping halfway through. You can also crisp them in an air fryer or on a skillet, but microwaving will work for convenience (just note they’ll be softer).
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well as a substitute for a lighter version of Beef and Cheese Chimichangas. Just season well and watch the cooking time, as turkey tends to be leaner.
What’s the best cheese for chimichangas?
Cheddar is classic for its melty texture and sharp taste, but you can swap in Mexican blend, Monterey Jack, or pepper jack for more flavor or a bit of heat. Don’t be afraid to experiment!
How do I make them extra crispy?
For extra crunch, brush your chimichangas generously with oil before baking, or opt for the frying method. An air fryer works wonders here, too, giving you maximum crispiness without deep-frying.
Can I prepare these ahead for a party?
Definitely! Assemble the chimichangas up to the point of baking or frying, then store on a baking sheet in the fridge. Bake or fry just before serving, so your Beef and Cheese Chimichangas are fresh and crisp.
Are chimichangas spicy?
These Beef and Cheese Chimichangas have just a gentle kick from the chili powder. For those who love more heat, add diced jalapeños or use spicy cheese—customize it to your taste!
Final Thoughts
If comfort food with a twist is your thing, Beef and Cheese Chimichangas will absolutely hit the spot. Once you try them, they’ll earn a permanent place in your dinner rotation—so invite some friends, gather around, and bring this delicious, golden-crisp favorite to your table tonight!
Print
Beef and Cheese Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 chimichangas
- Category: Main Course
- Method: Baking or Frying
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
Discover how to make delicious Beef and Cheese Chimichangas at home. This recipe combines seasoned ground beef, cheddar cheese, and flavorful spices wrapped in a flour tortilla, then baked or fried to crispy perfection.
Ingredients
Ground Beef Mixture:
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato sauce
- 1/4 cup water
- 1 1/2 cups shredded cheddar cheese
Additional Ingredients:
- 6 large flour tortillas
- Vegetable oil for brushing or frying
Instructions
- Cook Ground Beef: In a skillet, brown the ground beef. Add onion, garlic, and spices. Stir in tomato sauce and water, then simmer.
- Prepare Chimichangas: Fill each tortilla with beef mixture, roll tightly, and secure. Bake or fry until crispy.
- Serve: Top with desired toppings and enjoy!
Notes
- Enhance with sour cream, guacamole, or salsa.
- Substitute cheddar with Mexican blend or pepper jack.
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