Chimichangas, with their crispy exterior and savory fillings, are the ultimate Tex-Mex treat. Imagine sinking your teeth into a golden tortilla filled with perfectly seasoned beef, beans, and melting cheese — it’s nothing short of bliss. While these fried burritos are a staple in southwestern cuisine, they’re also a favorite comfort food in many households. The versatility of chimichangas allows them to be customized with various fillings, but this beef and cheese version remains a classic for its rich flavors and satisfying crunch.
Why You’ll Love This Recipe:
- Crispy and Flavorful: Each bite delivers the perfect blend of crunchy tortilla and savory filling.
- Customizable: Add your favorite toppings like guacamole, salsa, and sour cream to make it your own.
- Family-Friendly: This dish is sure to please kids and adults alike with its delicious combination of beef, beans, and cheese.
Ingredients You’ll Need:
- 1 ½ pounds lean ground beef
- 1 medium yellow onion, diced
- 2-3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- 1 (15 oz) can diced tomatoes with green chilies
- 1 (15 oz) can refried beans
- 8 (10-inch) flour tortillas
- 1 ½ cups shredded cheddar cheese
- Vegetable oil for frying
- Optional toppings: sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, chopped cilantro
How to Make Beef and Cheese Chimichangas:
Step-by-Step Instructions:
- Cook the Ground Beef: In a large skillet, cook the ground beef and diced onion over medium-high heat. Stir occasionally until the beef is browned and the onion is tender.
- Add Garlic and Spices: Stir in the minced garlic, chili powder, cumin, and oregano. Cook for about 30 seconds until the spices become fragrant.
- Mix in Tomatoes and Beans: Add the diced tomatoes and cook until most of the liquid is absorbed. Stir in the refried beans and remove from heat.
- Assemble the Chimichangas: Warm the tortillas if necessary. Spoon about ⅓ cup of the beef mixture onto the lower third of each tortilla. Sprinkle with shredded cheddar cheese. Fold up the bottom, then fold in the sides, and roll tightly into a burrito shape. Secure with a toothpick.
- Fry the Chimichangas: Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Carefully fry the chimichangas, a few at a time, for 2-3 minutes per side, or until golden brown and crispy.
- Drain and Serve: Drain the chimichangas on a paper towel-lined plate. Serve immediately with your favorite toppings.
Helpful Tips:
- Freshly Grated Cheese: For the best melt, always shred cheese from a block rather than using pre-grated cheese.
- Oil Temperature: Maintain the oil at 350°F to avoid greasy chimichangas. Use a thermometer for accurate results.
- Make-Ahead Option: You can assemble the chimichangas in advance, wrap them in foil, and freeze them for up to 3 months. Fry them fresh when ready to eat.
Details:
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
- Diet: Can be made gluten-free or vegetarian by substituting ingredients.
Notes:
- Storage: Leftover chimichangas can be stored in an airtight container for up to 3 days. To reheat, place them in a 350°F oven for 10-15 minutes for a crispy result. Alternatively, microwave them for 1-2 minutes, though they will be less crispy.
Nutritional Information:
- Calories: 500 kcal per serving
- Fat: 25g
- Carbs: 35g
- Protein: 30g
Frequently Asked Questions:
- Can I make these chimichangas without frying? Yes! For a healthier version, brush the tortillas with oil and bake them at 400°F for 15-20 minutes, turning halfway through.
- Can I freeze these after cooking? It’s best to freeze them before frying. Once cooked, they may lose their crispness after thawing.
Related Recipes:
If you enjoyed these chimichangas, try these other Tex-Mex favorites:
Conclusion:
These Beef and Cheese Chimichangas are the perfect comfort food that’s easy to make and absolutely delicious. Whether you’re making them for a weeknight dinner or a weekend fiesta, they’ll satisfy every craving for crispy, cheesy Tex-Mex goodness. So, gather your family and dig in!
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Beef and Cheese Chimichangas
Description
Chimichangas, with their crispy exterior and savory fillings, are the ultimate Tex-Mex treat. Imagine sinking your teeth into a golden tortilla filled with perfectly seasoned beef, beans, and melting cheese — it’s nothing short of bliss. While these fried burritos are a staple in southwestern cuisine, they’re also a favorite comfort food in many households. The versatility of chimichangas allows them to be customized with various fillings, but this beef and cheese version remains a classic for its rich flavors and satisfying crunch.
Ingredients
- 1 ½ pounds lean ground beef
- 1 medium yellow onion, diced
- 2–3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- 1 (15 oz) can diced tomatoes with green chilies
- 1 (15 oz) can refried beans
- 8 (10-inch) flour tortillas
- 1 ½ cups shredded cheddar cheese
- Vegetable oil for frying
- Optional toppings: sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, chopped cilantro
Instructions
- Cook the Ground Beef: In a large skillet, cook the ground beef and diced onion over medium-high heat. Stir occasionally until the beef is browned and the onion is tender.
- Add Garlic and Spices: Stir in the minced garlic, chili powder, cumin, and oregano. Cook for about 30 seconds until the spices become fragrant.
- Mix in Tomatoes and Beans: Add the diced tomatoes and cook until most of the liquid is absorbed. Stir in the refried beans and remove from heat.
- Assemble the Chimichangas: Warm the tortillas if necessary. Spoon about ⅓ cup of the beef mixture onto the lower third of each tortilla. Sprinkle with shredded cheddar cheese. Fold up the bottom, then fold in the sides, and roll tightly into a burrito shape. Secure with a toothpick.
- Fry the Chimichangas: Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Carefully fry the chimichangas, a few at a time, for 2-3 minutes per side, or until golden brown and crispy.
- Drain and Serve: Drain the chimichangas on a paper towel-lined plate. Serve immediately with your favorite toppings.
Notes
Storage: Leftover chimichangas can be stored in an airtight container for up to 3 days. To reheat, place them in a 350°F oven for 10-15 minutes for a crispy result. Alternatively, microwave them for 1-2 minutes, though they will be less crispy.