Beef And Cheese Chimichangas Recipe

There’s nothing quite like biting into a crispy, golden-brown Beef and Cheese Chimichanga, with its crunchy tortilla shell giving way to a rich, savory filling of seasoned beef and gooey melted cheese. This restaurant-style favorite is easier to make at home than you might think, and the best part? You can fry, bake, or air-fry them to perfection!

I remember the first time I made these for my family – I was looking for a way to recreate the flavors of our favorite Mexican takeout spot. One bite in, and we were hooked! Now, these chimichangas are a staple in our weekly meal rotation, perfect for busy nights when we need something fast, filling, and absolutely delicious.

Why You’ll Love These Beef and Cheese Chimichangas

Get ready to fall in love with your new favorite Tex-Mex dish. These Beef and Cheese Chimichangas check all the right boxes for an irresistible meal.

First off, they’re incredibly easy to make. With just a handful of ingredients and a simple assembly process, you can have these chimichangas ready in under 30 minutes.

They’re also budget-friendly. Ground beef, cheese, and tortillas are affordable staples that come together to create a meal that’s both hearty and economical.

Want a versatile dish? You can customize the filling with different meats, cheeses, and add-ins like beans or rice, making these chimichangas adaptable to whatever you have on hand.

And let’s not forget that irresistible crunch! Whether you deep-fry them for the ultimate crispy bite, bake them for a lighter option, or air-fry them for a perfect balance, these chimichangas deliver texture and flavor in every bite.

Ingredients Notes

The secret to these delicious Beef and Cheese Chimichangas lies in their carefully chosen ingredients. Let’s break down what makes them so special.

Ground beef is the star of the filling. I recommend using 80/20 ground beef, as it provides the perfect balance of flavor and juiciness. Leaner beef works too, but you may need to add a little extra moisture, such as a splash of beef broth.

A blend of spices elevates the beef filling. Cumin, chili powder, garlic powder, and a pinch of smoked paprika add depth and warmth, making each bite incredibly flavorful.

For the cheese, I love using shredded cheddar and Monterey Jack. Cheddar brings a sharp, bold taste, while Monterey Jack melts beautifully, creating a creamy, gooey texture inside the chimichanga.

Flour tortillas are the perfect vessel for this dish. Opt for large (burrito-sized) tortillas, which allow plenty of space to hold the filling while folding securely.

If you’re frying, use vegetable oil or canola oil to achieve that perfectly golden, crispy shell. For a lighter option, baking or air-frying with a light brush of oil works wonderfully too.

How To Make These Beef and Cheese Chimichangas

Creating these delicious chimichangas at home is simpler than you might think. Let’s go step by step.

Start by browning the ground beef in a large skillet over medium heat. Break it up with a wooden spoon as it cooks, ensuring even browning. Once it’s fully cooked, drain any excess grease to prevent soggy chimichangas.

Next, season the beef with cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. Stir in a bit of tomato sauce or salsa for extra moisture and flavor. Let it simmer for a few minutes until the mixture thickens slightly.

Warm the flour tortillas slightly so they’re pliable. Then, assemble the chimichangas by spooning a generous portion of beef onto the center of each tortilla. Sprinkle a hearty amount of shredded cheese over the top before folding the tortilla into a secure burrito shape.

If frying, heat a few inches of vegetable oil in a deep skillet to 350°F. Place the chimichangas seam-side down and fry until golden brown, turning as needed. If baking, preheat the oven to 400°F, place the chimichangas on a baking sheet, and brush with oil before baking for about 20 minutes. For air-frying, set the temperature to 375°F and cook for about 10-12 minutes, flipping halfway through.

Once cooked, let the chimichangas rest for a minute before serving. This allows the cheese to settle, making every bite even more satisfying!

Storage Options

If you have leftovers (which isn’t likely!), these chimichangas store beautifully. Simply place them in an airtight container and refrigerate for up to 3 days.

For longer storage, wrap each chimichanga individually in foil and freeze them in a freezer-safe bag. They’ll keep well for up to 3 months.

Reheat them in the oven at 375°F for about 15 minutes or air-fry for 5-7 minutes until crispy again. Avoid microwaving, as it can make them soggy.

Variations and Substitutions

One of the best things about chimichangas is their versatility. Here are a few ways to switch things up:

• Swap the ground beef for shredded chicken, pork, or even seasoned tofu for a different protein option.
• Add refried beans or black beans to the filling for extra texture and fiber.
• Mix in chopped jalapeños or green chilies for a spicy kick.
• Use pepper jack cheese instead of cheddar for a bolder, spicier flavor.
• If you’re short on time, use store-bought taco seasoning instead of measuring out individual spices.

No matter how you customize them, these Beef and Cheese Chimichangas are guaranteed to be a hit at your dinner table. Give them a try, and enjoy the crunch, the flavor, and the sheer satisfaction of homemade Tex-Mex perfection!

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