Why Make This Recipe
Beef and Cheese Chimichangas are a crowd-pleaser for many reasons. They are crispy on the outside, warm and savory on the inside, and easily customizable to suit your taste. Whether you need a quick weeknight meal or are serving guests, these chimichangas are sure to impress. They pair well with various toppings and sides, making them a versatile dish that everyone will love.
How to Make Beef and Cheese Chimichangas
Follow this easy step-by-step guide to create delicious Beef and Cheese Chimichangas from scratch.
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:
1. Cook the Beef Filling
- Start by heating a large skillet over medium heat. Add the ground beef and finely diced onion to the skillet.
- Cook the mixture, stirring occasionally, until the meat is browned and the onion is tender. This usually takes about 5 to 7 minutes.
- Once cooked, drain any excess grease from the skillet.
- Now, stir in the minced garlic, taco seasoning, and salsa. Allow the mixture to simmer for 3 to 4 minutes, letting all the flavors blend together.
2. Assemble the Chimichangas
- Take a large flour tortilla and lay it flat on a clean surface. Spread a spoonful of refried beans down the center of the tortilla.
- Next, add a generous scoop of the beef mixture on top of the beans. Finish this layer off with a handful of shredded cheese.
- To roll the chimichanga, fold in the sides of the tortilla over the filling. Then, roll it up tightly from the bottom, like you would with a burrito. Make sure to secure the fillings inside as you roll.
3. Cook the Chimichangas
- You have two options for cooking your chimichangas: in the oven or in a skillet.
Oven Method (Healthier):
- Preheat your oven to 400°F (200°C).
- Place the assembled chimichangas seam-side down on a baking sheet lined with parchment paper.
- Brush the tops lightly with vegetable oil to help them crisp up.
- Bake for 18 to 20 minutes, flipping them halfway through, until they are golden and crispy.
Skillet Method (Crispier):
- Heat 2 to 3 tablespoons of vegetable oil in a skillet over medium heat.
- Once the oil is hot, place the chimichangas seam-side down in the skillet.
- Cook for 2 to 3 minutes per side, turning carefully, until they are golden brown and crisp.
4. Serve
- Once cooked, remove the chimichangas from the heat and let them rest for about 2 minutes before serving.
- They can be served plain, or you can add toppings like sour cream, guacamole, lettuce, or additional salsa for extra flavor.
How to Store Beef and Cheese Chimichangas
If you’ve made too many chimichangas or want to save some for later, storing them is simple. First, let them cool completely. Then, place the chimichangas in an airtight container. They can be stored in the refrigerator for up to 3 days. If you want to keep them longer, they can be frozen for up to 2 months. When you’re ready to eat frozen chimichangas, thaw them overnight in the refrigerator and reheat in the oven or skillet.
Tips to Make Beef and Cheese Chimichangas
- Customize the Filling: Feel free to mix up the ingredients based on what you have. Add beans, corn, or various spices to personalize the flavors.
- Use Different Meats: Ground turkey, chicken, or even shredded beef can work well if you prefer not to use ground beef.
- Add More Cheese: If you’re a cheese lover, don’t hold back! Add extra cheese inside or sprinkle more on top before baking.
- Make it Spicy: For a kick, add jalapeños or taco sauce to the filling.
- Control the Crispiness: If you prefer softer chimichangas, the oven method is best. For crunchier ones, go with the skillet method.
Variations
- Vegetarian Option: Substitute the ground beef with sautéed vegetables such as bell peppers, mushrooms, and zucchini. You can also use black beans or lentils as a protein source.
- Cheesy Green Chile: Mix in some diced green chiles with the beef filling for a tangy twist on the classic recipe.
- Breakfast Chimichangas: Add scrambled eggs, potatoes, and sausage or chorizo for a delicious breakfast version.
- Saucy Chimichangas: Top your chimichangas with enchilada sauce before serving for a different flavor profile.
FAQs
1. Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas! However, corn tortillas tend to break more easily. Be sure to warm them up in a pan or microwave before filling and rolling to make them more pliable.
2. How can I make chimichangas gluten-free?
To make a gluten-free version, use gluten-free tortillas and ensure that your taco seasoning is also gluten-free. Many store-bought options are available.
3. Can I prepare these chimichangas ahead of time?
Absolutely! You can assemble the chimichangas a day in advance. Just keep them covered in the refrigerator until you’re ready to cook them. You may need to add a few extra minutes to the baking or frying time if cooking them straight from the fridge.
4. How do I know when the chimichangas are done?
The chimichangas are done when they are a golden brown color and crispy to the touch. If using an oven, a good rule of thumb is to flip them halfway through the bake time to achieve even crispness.
5. What can I serve with Beef and Cheese Chimichangas?
These tasty treats pair well with a variety of sides. Consider serving them with Mexican rice, refried beans, or a fresh salad. Adding chips and salsa or guacamole on the side makes for a wonderful meal.
Enjoy making your Beef and Cheese Chimichangas and delight in every crispy, cheesy, and flavorful bite!
Print
Beef and Cheese Chimichangas
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Omni
Description
Crispy on the outside and warm on the inside, these Beef and Cheese Chimichangas are a crowd-pleaser, perfect for quick meals or entertaining guests.
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)
Instructions
- Cook the ground beef and onion in a large skillet over medium heat until browned, about 5 to 7 minutes. Drain excess grease.
- Stir in minced garlic, taco seasoning, and salsa; simmer for 3 to 4 minutes.
- Lay each tortilla flat, spread refried beans, then beef mixture, and shredded cheese.
- Roll tortillas tightly, folding in the sides.
- For the oven method, preheat oven to 400°F (200°C), brush chimichangas with oil, and bake for 18 to 20 minutes.
- For the skillet method, heat oil over medium heat, and fry chimichangas seam-side down for 2 to 3 minutes per side.
- Let rest for 2 minutes before serving. Optional: serve with toppings like sour cream or guacamole.
Notes
Feel free to customize filling with various ingredients, and consider different cooking methods for texture preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying, Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg