Beef and Cheese Chimichangas

Bring the flavors of Mexico home with these deliciously crunchy Beef and Cheese Chimichangas. Perfectly seasoned beef wrapped in a crispy tortilla shell, complimented by melted cheese, makes for an irresistible meal. Pair these with your favorite sides like guacamole or salsa, and you have a fiesta on your plate!

Ingredients

• 1 lb ground beef
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1/2 cup water
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 6–8 large flour tortillas
• 1–2 cups vegetable or canola oil (for frying)
• Optional toppings: Sour cream, salsa, guacamole, shredded lettuce, diced tomatoes

Instructions

1. In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess grease if needed.
2. Stir in the chopped onion and cook for 2–3 minutes, until softened. Add the minced garlic and cook for about 30 seconds more.
3. Sprinkle in the taco seasoning and add the water. Stir well and simmer for 3–5 minutes, until the mixture thickens. Remove from heat and let it cool slightly.
4. Lay out a tortilla. Spoon beef mixture into the center and sprinkle with shredded cheese. Fold in the sides, then roll tightly like a burrito.
5. Heat oil in a deep skillet to medium-high heat. Carefully place chimichangas seam-side down in the oil. Fry for 2–3 minutes per side, until golden brown and crispy.
6. Remove and place on a paper towel–lined plate to drain excess oil.
7. Serve hot with sour cream, salsa, or guacamole on the side.

Variation

1. Try using ground chicken or turkey as a lighter alternative.
2. For extra heat, add chopped jalapeños to the beef mixture.
3. Make it vegetarian by using beans instead of beef.

Cooking Notes

1. Ensure oil is hot enough to achieve a crispy texture.
2. Avoid overfilling the tortillas to prevent them from bursting during frying.
3. Use a thermometer to maintain oil temperature for even frying.

Serving Suggestions

1. Pair with a side of Spanish rice and refried beans.
2. Serve with a cold Mexican beer or a refreshing margarita.
3. Top with fresh cilantro and lime juice for additional zest.

Tips

• Prepare fillings ahead of time for quicker assembly.
• Use sturdy tortillas to prevent tearing during frying.
• Drain any excess grease from beef to avoid soggy chimichangas.

Prep Time:

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 20g
• Sodium: 600mg

Frequently Asked Questions

1. Can I bake instead of fry them?
   Yes, brush with oil and bake at 400°F for 15-20 minutes until golden.
2. How do I store leftovers?
   Store in an airtight container in the refrigerator for up to 3 days.
3. Can I reheat them?
   Yes, reheat in the oven at 350°F to keep them crispy.
4. What cheese is best for chimichangas?
   A blend of cheddar and Monterey Jack works wonderfully.

Conclusion

Crispy, cheesy, and full of flavor, these Beef and Cheese Chimichangas bring a festive twist to your dinner table. Whether you serve them for a family meal or a casual get-together, their mouthwatering appeal is sure to satisfy everyone’s Mexican food cravings. Customize with your favorite toppings and enjoy a delicious and fulfilling meal any time!

Beef and Cheese Chimichangas

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• Author: olivia
• Total Time: 35 minutes
• Yield: 6-8 chimichangas 1x
• Diet: Non-Vegetarian

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Description

Bring the flavors of Mexico home with these deliciously crunchy Beef and Cheese Chimichangas. Perfectly seasoned beef wrapped in a crispy tortilla shell, complimented by melted cheese, makes for an irresistible meal. Pair these with your favorite sides like guacamole or salsa, and you have a fiesta on your plate!

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1/2 cup water
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 6–8 large flour tortillas
• 1–2 cups vegetable or canola oil (for frying)
• Optional toppings: Sour cream, salsa, guacamole, shredded lettuce, diced tomatoes

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Instructions

1. In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain excess grease if needed.
2. Stir in the chopped onion and cook for 2–3 minutes, until softened. Add the minced garlic and cook for about 30 seconds more.
3. Sprinkle in the taco seasoning and add the water. Stir well and simmer for 3–5 minutes, until the mixture thickens. Remove from heat and let it cool slightly.
4. Lay out a tortilla. Spoon beef mixture into the center and sprinkle with shredded cheese. Fold in the sides, then roll tightly like a burrito.
5. Heat oil in a deep skillet to medium-high heat. Carefully place chimichangas seam-side down in the oil. Fry for 2–3 minutes per side, until golden brown and crispy.
6. Remove and place on a paper towel–lined plate to drain excess oil.
7. Serve hot with sour cream, salsa, or guacamole on the side.

Notes

1. Ensure oil is hot enough to achieve a crispy texture.
2. Avoid overfilling the tortillas to prevent them from bursting during frying.
3. Use a thermometer to maintain oil temperature for even frying.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 1 chimichanga
• Calories: Approximate calories per serving: 420

Keywords: Chimichangas, Mexican, Beef, Cheese, Fried