If you are craving a crispy, cheesy, and utterly satisfying meal, the Beef and Cheese Chimichangas Recipe is exactly what you need to try today. These golden-fried delights combine savory ground beef with melty cheese served in a crisp tortilla shell, offering a perfect harmony of flavors and textures that will have everyone at the table asking for seconds. Whether you’re cooking for a family dinner or a casual get-together, this recipe brings simple ingredients together for an exciting and comforting dish that feels both authentic and indulgent.
Ingredients You’ll Need
Getting great results with this recipe is all about having the right ingredients. Each component plays a crucial part in building the rich flavor and pleasing texture of your chimichangas, from the savory beef to the creamy cheese and the fragrant spices.
- 1 lb ground beef: Provides the hearty, savory base packed with protein for this dish.
- 1 cup shredded cheese (cheddar or Mexican blend): Melts beautifully to add gooey richness and a creamy bite.
- 1/2 cup diced onion: Adds a sweet, aromatic foundation that enhances the beef’s flavor.
- 1/4 cup diced green chilies: Brings a subtle heat and a fresh kick for balanced depth.
- 1 tsp garlic powder: Intensifies the savory notes with its warm, garlicky punch.
- 1 tsp chili powder: Offers that classic chili flavor and mild spiciness essential for Mexican-style dishes.
- 1/2 tsp cumin: Imparts an earthy, smoky undertone that rounds out the seasoning perfectly.
- 8 flour tortillas: These hold the filling and crisp up wonderfully when fried for a delightful crunch.
- Vegetable oil for frying: Ensures the chimichangas fry up golden and crispy without overpowering the flavors.
- Sour cream and salsa for serving: Provide refreshing, tangy contrasts that complement the richness of the chimichangas.
How to Make Beef and Cheese Chimichangas Recipe
Step 1: Cook the Beef
Start by heating a skillet over medium heat and add the ground beef. Use a spoon or spatula to break the meat apart as it cooks. Continue until it’s fully browned with no pink remaining. This step builds the savory base of your chimichangas and sets the tone for all the deliciousness to come.
Step 2: Add Vegetables and Spices
Once the beef is cooked, toss in the diced onion, green chilies, garlic powder, chili powder, and cumin. Stir everything together and let the mixture cook until the onions soften and release their natural sweetness. This combination infuses your chimichangas with vibrant, aromatic layers of flavor.
Step 3: Melt the Cheese
Lower the heat slightly and sprinkle the shredded cheese into the skillet. Stir constantly until the cheese melts completely into the beef mixture, creating a luscious, cheesy filling that’s impossible to resist.
Step 4: Assemble the Chimichangas
Lay your flour tortillas flat on a clean surface. Spoon a generous amount of the beef and cheese filling into the center of each tortilla. Fold the sides in first, then roll tightly from one end to the other, making sure the filling is securely wrapped inside for frying.
Step 5: Fry the Chimichangas
Heat vegetable oil in a deep skillet over medium heat until shimmering. Carefully place each rolled chimichanga seam-side down into the hot oil. Fry for 3 to 4 minutes on each side or until they turn a deep golden brown and become wonderfully crispy all around.
Step 6: Serve
Remove the chimichangas from the oil and drain them on paper towels to absorb excess oil. Serve piping hot with plenty of cool sour cream and your favorite salsa for dipping. This last step elevates the dish with creamy and zesty accents that contrast beautifully with the crisp, savory chimichangas.
How to Serve Beef and Cheese Chimichangas Recipe
Garnishes
Sprinkle freshly chopped cilantro or green onions over the top for a burst of color and freshness. A squeeze of lime juice adds a bright, tangy note that cuts through the richness and lifts the whole experience. Don’t forget a dollop of guacamole or a handful of pickled jalapeños for extra zest.
Side Dishes
Classic Mexican sides like Mexican rice or refried beans pair wonderfully with this Beef and Cheese Chimichangas Recipe. A crisp salad with fresh tomatoes and avocado balances the meal nicely, while a side of chips and salsa keeps things fun and casual.
Creative Ways to Present
Try placing chimichangas on a bed of shredded lettuce topped with cheese, sour cream, and diced tomatoes for a chimichanga salad. Alternatively, slice them diagonally and arrange in a fan shape on a platter with varied dipping sauces for a party platter everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your chimichangas in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making them perfect for quick meals or snacks during the week.
Freezing
For longer-term storage, wrap each chimichanga tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. This makes meal prep a breeze and lets you enjoy the Beef and Cheese Chimichangas Recipe any time.
Reheating
To reheat, bake the chimichangas in a preheated oven at 375°F (190°C) for 10-15 minutes until warmed through and crispy again. Avoid the microwave for reheating to keep that wonderful crunch intact.
FAQs
Can I use a different type of cheese in this Beef and Cheese Chimichangas Recipe?
Absolutely! Cheddar or a Mexican cheese blend works best, but feel free to experiment with Monterey Jack, Pepper Jack, or even a combo to suit your taste preferences.
Is it possible to bake the chimichangas instead of frying them?
Yes, you can bake them at 400°F (205°C) for about 20 minutes, turning halfway through for even crispness. Baking is a lighter option that still yields a satisfyingly crispy texture.
Can I add other fillings to this recipe?
Definitely! Black beans, corn, or sautéed bell peppers are great additions that can add color, flavor, and extra nutrition without overwhelming the classic beef and cheese base.
How do I prevent the chimichangas from falling apart during frying?
Make sure to roll them tightly and seal the edges well before frying. Fry seam-side down first to help lock the shape, and don’t overcrowd the pan, so they cook evenly and hold together nicely.
Can I make this recipe gluten-free?
Yes! Simply swap the flour tortillas for gluten-free tortillas or corn tortillas that are pliable enough for rolling. The rest of the ingredients are naturally gluten-free, making this an accessible dish for many.
Final Thoughts
This Beef and Cheese Chimichangas Recipe has become a family favorite because it’s so quick to make but delivers layers of flavor and satisfying textures in every bite. Whether you’re cooking for a busy weeknight or hosting friends, these chimichangas bring delightful comfort and fun to the table. I hope you enjoy making and sharing this recipe as much as I do—happy cooking!
Print
Beef and Cheese Chimichangas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
These Beef and Cheese Chimichangas are crispy, golden-fried tortillas stuffed with a flavorful blend of seasoned ground beef, melted cheese, and savory spices. Perfect as a comforting meal, they are served hot with sour cream and salsa for dipping.
Ingredients
Beef Filling
- 1 lb ground beef
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onion
- 1/4 cup diced green chilies
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp cumin
Assembly & Frying
- 8 flour tortillas
- Vegetable oil for frying
Serving
- Sour cream for serving
- Salsa for serving
Instructions
- Cook the Beef: In a skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon to ensure even cooking.
- Add Vegetables & Spices: Mix in the diced onion, green chilies, garlic powder, chili powder, and cumin. Continue cooking until the onions are soft and the mixture is fragrant.
- Melt the Cheese: Stir the shredded cheese into the beef mixture and cook until the cheese is fully melted and combined, creating a cheesy filling.
- Assemble the Chimichangas: Lay the flour tortillas flat and place a generous scoop of the beef and cheese mixture in the center of each. Fold in the sides and roll tightly to seal the filling inside.
- Fry the Chimichangas: Heat vegetable oil in a deep skillet over medium heat. Carefully place each chimichanga into the hot oil and fry until golden and crispy, about 3–4 minutes per side, turning gently to cook evenly.
- Serve: Remove the chimichangas from the oil and drain on paper towels to remove excess oil. Serve hot with sour cream and salsa on the side for dipping.
Notes
- You can substitute ground beef with ground chicken or turkey for a lighter option.
- Use corn tortillas for a gluten-free alternative, but be careful as they are more delicate during frying.
- Adjust the level of chili powder based on your preferred spice level.
- To avoid oil splatters, pat dry the chimichangas before frying.
- Leftover chimichangas can be reheated in an oven to retain crispiness.
