Description
These aren’t your average chimichangas. We’re talking golden, crispy, utterly irresistible Beef and Cheese Chimichangas bursting with a savory, perfectly seasoned beef filling and gooey, melted cheese. This recipe elevates the classic comfort food to a new level of deliciousness, offering a satisfying crunch on the outside and a flavorful, cheesy explosion on the inside. Imagine biting into a warm tortilla, releasing a wave of seasoned ground beef, melted cheddar (or your favorite Mexican blend!), and just a hint of spicy green chilies. Perfect for a quick weeknight dinner, a fun weekend gathering, or anytime you’re craving a taste of Tex-Mex heaven. Forget takeout – these homemade chimichangas are guaranteed to become a family favorite!
Why You Will Love This Recipe
This recipe is more than just a list of ingredients and instructions; it’s a pathway to culinary happiness. You’ll love these Beef and Cheese Chimichangas because:
- They’re incredibly easy to make: Even if you’re a novice cook, this recipe is straightforward and forgiving. The steps are simple, and the results are spectacular.
- They’re customizable: Don’t like green chilies? Leave them out! Prefer a spicier kick? Add a pinch of cayenne pepper! The filling is a blank canvas for your favorite Tex-Mex flavors. Use shredded chicken or pork if you prefer.
- They’re crowd-pleasers: Whether you’re feeding a family of four or hosting a game-day party, these chimichangas are guaranteed to be a hit.
- They’re freezer-friendly: Make a big batch and freeze the assembled chimichangas for a quick and easy meal anytime. Just thaw and fry or bake as directed.
- That satisfying crunch: Let’s be honest, the best part of a chimichanga is the crispy, golden-brown exterior. This recipe ensures a perfectly crispy shell every time.
- Leftovers? No problem! Chop up any leftover chimichangas and toss them into a salad for a flavorful lunch.
Ingredients:
- 1 lb ground beef (80/20 blend is ideal for flavor)
- 1 cup shredded cheese (cheddar, Mexican blend, Monterey Jack, or your favorite)
- 1/2 cup diced yellow onion
- 1/4 cup diced green chilies (canned, mild or hot, your choice)
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 8 large flour tortillas (burrito size, about 10-12 inches in diameter)
- Vegetable oil for frying (canola, peanut, or corn oil also work)
- Sour cream, salsa, guacamole, and any other desired toppings for serving
Preparation:
Step 1: Browning the Beef: In a large skillet, heat over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon or spatula, until it is browned and no longer pink. Drain off any excess grease. It’s important to break up the beef well to ensure even distribution in the chimichangas.
Step 2: Adding Aromatics and Spices: Reduce the heat to medium. Add the diced onion and green chilies to the skillet with the browned beef. Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes. This step infuses the beef mixture with flavor. Next, add the garlic powder, chili powder, and cumin to the skillet. Stir well to combine and cook for another minute, allowing the spices to bloom and release their fragrance.
Step 3: Cheesy Goodness: Stir in the shredded cheese into the beef mixture. Continue stirring until the cheese is completely melted and evenly distributed throughout the beef. The cheese should be gooey and hold the beef mixture together. This is the key to that delicious, cheesy center.
Step 4: Assembling the Chimichangas: Lay out the flour tortillas on a clean work surface. Place approximately 1/2 cup of the beef and cheese mixture in the center of each tortilla. Be careful not to overfill the tortillas, as this can make them difficult to roll and prone to tearing. Fold in the sides of the tortilla over the filling, then tightly roll the tortilla from the bottom up, like a burrito, to form a chimichanga. Secure the seam with a toothpick if desired, although usually the frying process will seal it.
Step 5: Frying to Golden Perfection: Pour enough vegetable oil into a deep skillet or Dutch oven to reach a depth of about 1-2 inches. Heat the oil over medium heat until it reaches a temperature of 350-375°F (175-190°C). Carefully place the chimichangas, seam-side down, into the hot oil, being careful not to overcrowd the skillet. Fry for 2-3 minutes per side, or until they are golden brown and crispy. Remove the chimichangas from the oil and place them on a plate lined with paper towels to drain off any excess oil.
COOKING Rating:
Easy to Medium (Easy preparation, moderate skill required for frying)
Serving Suggestions:
- Serve the chimichangas hot, immediately after frying.
- Top with sour cream, salsa, guacamole, shredded lettuce, diced tomatoes, or any of your favorite Tex-Mex toppings.
- Serve with a side of rice and beans for a complete meal.
- Pair with a refreshing margarita or Mexican beer.
- For a heartier meal, consider adding a side of Mexican street corn salad.
Tips:
- Don’t overfill the tortillas: Overfilling makes them difficult to roll and prone to bursting during frying.
- Secure the seam: Use toothpicks to secure the seam of the chimichangas before frying to prevent them from opening up. Remember to remove the toothpicks before serving!
- Maintain the oil temperature: Keep the oil at a consistent temperature of 350-375°F (175-190°C) for even frying. Use a deep-fry thermometer to monitor the temperature.
- Don’t overcrowd the skillet: Frying too many chimichangas at once will lower the oil temperature and result in soggy chimichangas. Fry in batches.
- Baking option: For a healthier alternative, bake the assembled chimichangas in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and crispy. Lightly brush the chimichangas with oil before baking for extra crispness.
- Make ahead: Assemble the chimichangas ahead of time and store them in the refrigerator for up to 24 hours before frying or baking.
- Freezing: Wrap the assembled chimichangas individually in plastic wrap and then place them in a freezer bag. Freeze for up to 3 months. Thaw completely before frying or baking.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the beef mixture for a spicier kick.
- Add other vegetables: Diced bell peppers, corn, or black beans can be added to the beef mixture for extra flavor and texture.
- Consider a dipping sauce: A creamy cilantro-lime dipping sauce is a wonderful addition.
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Nutritional Information (estimated per chimichanga):
- Calories: 450-550 (depending on cheese, oil absorption, and toppings)
- Protein: 25-30g
- Sodium: 500-700mg (depending on cheese and seasonings)
Conclusion
These Beef and Cheese Chimichangas are a delicious and satisfying meal that’s perfect for any occasion. With their crispy exterior, flavorful filling, and customizable ingredients, they’re sure to become a new family favorite. So, gather your ingredients, crank up the music, and get ready to create a fiesta in your kitchen! Enjoy the vibrant flavors and satisfying crunch of these homemade chimichangas – a true taste of Tex-Mex perfection.
Questions and Answers:
Q1: Can I use a different type of meat in this recipe?
A: Absolutely! While ground beef is the classic choice, you can easily substitute it with ground turkey, ground chicken, shredded chicken, carnitas (shredded pork), or even a vegetarian option like black beans or lentils. Just make sure to adjust the cooking time accordingly to ensure the meat is fully cooked.
Q2: How can I make these chimichangas healthier?
A: There are several ways to lighten up this recipe! First, use lean ground beef (93% lean or higher). Second, bake the chimichangas instead of frying them – this significantly reduces the fat content. Lightly brush them with olive oil or cooking spray before baking to help them crisp up. Third, use reduced-fat cheese. Fourth, load up on healthy toppings like salsa, guacamole, and shredded lettuce, rather than relying solely on sour cream.
Q3: What if my tortillas tear while I’m rolling them?
A: This can happen, especially if the tortillas are a bit dry. To prevent tearing, warm the tortillas slightly before rolling. You can do this by wrapping them in a damp paper towel and microwaving them for a few seconds, or by heating them in a dry skillet for a few seconds per side. This will make them more pliable and less likely to crack. If a tortilla does tear, simply patch it up with a small piece of another tortilla before frying.
Q4: Can I prepare these chimichangas in an air fryer?
A: Yes! Air frying is a fantastic way to achieve that crispy texture with less oil. Preheat your air fryer to 375°F (190°C). Lightly brush the assembled chimichangas with oil or cooking spray and place them in the air fryer basket, ensuring they are not overcrowded. Cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.
Q5: What’s the best way to reheat leftover chimichangas?
A: The best way to reheat chimichangas and maintain their crispness is in the oven. Preheat your oven to 350°F (175°C). Place the chimichangas on a baking sheet and bake for 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a few minutes for a quick and easy option. Microwaving them is not recommended, as it will make them soggy.
