If you’ve been craving a dish that brings together bold, comforting flavors with crispy, golden textures, then you are in for a treat with this Beef and Cheese Chimichangas Recipe. Imagine juicy seasoned ground beef mingled with melty cheddar cheese, all wrapped snugly inside a flour tortilla, then fried to crispy perfection. It’s like a fiesta in every bite, balancing spice, cheese, and crunch in a way that never gets old. This classic Tex-Mex favorite is perfect for gatherings, weeknight dinners, or whenever you want to impress with something utterly satisfying. Let me take you through how to make these delectable chimichangas from start to finish!
Ingredients You’ll Need
Getting the ingredients right is key to the magic of this recipe. The list is wonderfully straightforward, and every component adds a layer of flavor, richness, or texture that will truly elevate your Beef and Cheese Chimichangas Recipe.
- 1 lb ground beef: The hearty, savory centerpiece providing that meaty goodness you crave.
- 1 small onion, finely chopped: Adds a subtle sweetness and depth to the beef filling.
- 2 cloves garlic, minced: Brings a fragrant warmth that complements the spices perfectly.
- 1 packet taco seasoning mix (or homemade seasoning): Infuses the beef with classic Tex-Mex spices that pack a punch.
- 1/4 cup water: Helps meld the seasoning and beef filling into a moist, flavorful mixture.
- 1 can (4 oz) diced green chilies (optional): For a gentle kick and a pop of color that brightens the dish.
- 1 cup shredded cheddar cheese (or Mexican blend): Melts into the mixture, creating gooey, irresistible pockets of cheesy delight.
- 6-8 large flour tortillas: The perfect vehicle to hold all that flavorful filling and crisp up beautifully when fried.
- Vegetable oil (for frying): Essential for achieving that golden, crunchy exterior that defines a chimichanga.
How to Make Beef and Cheese Chimichangas Recipe
Step 1: Cook the Beef and Onions
Start by heating a large skillet over medium heat and adding the ground beef along with the finely chopped onions. Cook them together, stirring occasionally, until the beef is thoroughly browned and the onions are soft and translucent. This usually takes about 5 to 7 minutes. Draining any excess fat at this stage helps keep the chimichangas from getting greasy, and ensures the beef filling stays rich but balanced.
Step 2: Add Garlic and Seasoning
Once the beef and onions have cooked, stir in the minced garlic and your taco seasoning mix. Then pour in the water and add the diced green chilies if you’re using them. Let this flavorful mix simmer gently for about 3 to 4 minutes, which allows the seasoning to really penetrate the meat and combine well with the chilies. This step is where the filling transforms from simple beef into a vibrant Tex-Mex delight.
Step 3: Melt in the Cheese
Turn off the heat and immediately stir in the shredded cheese. The residual warmth will melt the cheese perfectly, binding the beef filling together with creamy, delicious pockets of cheesy goodness. This layer of melted cheese is one of the most satisfying sensations of your Beef and Cheese Chimichangas Recipe.
Step 4: Assemble the Chimichangas
Lay a large flour tortilla flat on your workspace, and spoon about one-third of a cup of the beef and cheese mixture right into the center. Next, fold in the sides snugly and roll up the tortilla tightly like a burrito, making sure the filling is securely enclosed. These tight rolls will crisp beautifully when fried.
Step 5: Fry Until Golden and Crispy
Pour about half an inch of vegetable oil into a large skillet and heat it over medium. When the oil shimmers, carefully place each chimichanga seam-side down in the pan. Fry them for 2 to 3 minutes on each side until they turn a perfect golden brown and develop a crispy crust. Using a spatula to gently turn them helps keep the shape intact. Finally, remove the chimichangas and drain on paper towels to soak up any excess oil.
How to Serve Beef and Cheese Chimichangas Recipe
Garnishes
The best part about serving chimichangas is the chance to get creative with toppings! Sprinkle on some fresh chopped cilantro, a dollop of sour cream or guacamole, and a few slices of ripe avocado. Adding some zesty salsa or pico de gallo amps up the flavor with freshness and tang. These garnishes not only look stunning but also bring balance to the crispy, cheesy filling inside.
Side Dishes
Pair your Beef and Cheese Chimichangas Recipe with classic Mexican sides for a complete meal. Mexican rice and refried beans are classic choices that are easy to whip up and harmonize perfectly. A crisp tortilla salad with lime dressing or roasted street-style corn are also fantastic companions. These sides add different textures and round out the meal beautifully.
Creative Ways to Present
For a fun twist, slice the chimichangas diagonally and serve them on a platter with a variety of dips lined up buffet-style. You could also turn them into sliders by cutting smaller tortillas and wrapping bite-sized fillings. Wrapping in foil and serving with a fresh salad makes a great portable lunch too. This recipe truly shines whether served traditionally or reinvented for a new occasion.
Make Ahead and Storage
Storing Leftovers
If you end up with any leftover chimichangas, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To keep the crispy texture, it’s best to reheat them properly instead of microwaving straight away.
Freezing
You can freeze uncooked chimichangas by wrapping each one tightly in plastic wrap and placing them in a zip-top bag. Freeze for up to 1 month. When ready to enjoy, fry them straight from the freezer, just add a minute or two extra to the cooking time.
Reheating
For reheating, the oven or air fryer works wonders at restoring the crisp exterior. Set your oven to 375°F (190°C) and heat the chimichangas for about 10 to 15 minutes, flipping halfway through to ensure even crispness. This method keeps them tasting almost as fresh as the day they were made.
FAQs
Can I use shredded beef instead of ground beef?
Absolutely! Shredded beef works wonderfully if you prefer a more tender and textured filling. Just be sure to mix it well with the seasoning and cheese to keep things moist and flavorful.
What cheese is best for chimichangas?
Cheddar and Mexican blend cheeses melt beautifully and offer a great balance of flavor. You can also experiment with Monterey Jack or Pepper Jack for a little extra kick.
Is it necessary to fry chimichangas or can they be baked?
Frying is traditional and gives that signature crispiness, but baking is a healthier alternative. Brush them with oil and bake at 400°F (200°C) for 20 minutes or until golden and crispy.
Can I make this recipe vegetarian?
Yes! Simply swap the ground beef for seasoned beans, diced vegetables, or plant-based meat alternatives. Using cheese still helps keep that indulgent texture.
How spicy are these chimichangas?
The level of spiciness depends mostly on the taco seasoning and whether you include the green chilies. Feel free to adjust the amount or type of seasoning to suit your taste.
Final Thoughts
This Beef and Cheese Chimichangas Recipe is one of those timeless dishes that brings people together around good food and shared smiles. It’s straightforward to make, irresistibly tasty, and versatile enough to suit any occasion. Once you try it, I bet it will become a cherished favorite in your recipe collection too. So gather your ingredients, roll up those tortillas, and get ready to dive into a crispy, cheesy, meaty celebration of flavors!
Print
Beef and Cheese Chimichangas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6–8 chimichangas (serves 6) 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
These Beef and Cheese Chimichangas are crispy, golden-fried tortillas filled with a savory mixture of seasoned ground beef, onions, garlic, green chilies, and melted cheddar cheese. Perfect as a satisfying meal or party snack, they combine bold Tex-Mex flavors with a crunchy exterior and gooey, cheesy interior.
Ingredients
Beef Mixture
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning mix (or homemade seasoning)
- 1/4 cup water
- 1 can (4 oz) diced green chilies (optional)
- 1 cup shredded cheddar cheese (or Mexican blend)
For Assembly and Frying
- 6–8 large flour tortillas
- Vegetable oil (for frying)
Instructions
- Cook the beef and onions: In a large skillet over medium heat, cook the ground beef and chopped onions until the beef is browned and the onions are softened, about 5-7 minutes. Drain any excess fat from the skillet to reduce greasiness.
- Add garlic and seasoning: Stir in the minced garlic and taco seasoning mix. Pour in the water and add the diced green chilies if using. Allow the mixture to simmer gently for 3-4 minutes until fully combined and heated through.
- Mix in cheese: Remove the skillet from heat and stir the shredded cheddar cheese into the beef mixture until it melts and incorporates evenly, creating a creamy filling.
- Fill the tortillas: Lay a tortilla flat on a clean surface and spoon about 1/3 cup of the beef and cheese mixture into the center of each tortilla, ensuring an even distribution for each chimichanga.
- Roll the chimichangas: Fold in the sides of the tortilla, then roll it tightly into a burrito shape to securely encase the filling, preventing leaks during frying.
- Heat oil: Pour vegetable oil into a large skillet to a depth of about 1/2 inch and heat it over medium heat until hot and shimmering but not smoking.
- Fry the chimichangas: Carefully place each chimichanga seam-side down into the hot oil. Fry for 2-3 minutes on each side or until the tortillas turn golden brown and crispy.
- Drain excess oil: Remove the chimichangas from the oil and place them on a paper towel-lined plate to absorb any excess oil, ensuring they stay crispy without being greasy.
- Serve warm: Serve the chimichangas hot with your favorite toppings such as salsa, sour cream, guacamole, or chopped cilantro for added flavor.
Notes
- You can substitute taco seasoning with a homemade blend of chili powder, cumin, paprika, garlic powder, onion powder, and salt for a more personalized flavor.
- Diced green chilies add a mild heat but can be omitted if you prefer a milder filling.
- Ensure the oil is sufficiently hot before frying to get a crispy texture and prevent excessive oil absorption.
- For a lighter option, you can bake the chimichangas at 400°F (200°C) for about 20 minutes until crispy, flipping halfway through.
- Serve with fresh toppings like shredded lettuce, diced tomatoes, or a squeeze of lime for extra brightness.
