Beef And Cheese Chimichangas Recipe

There's nothing quite like the crispy, golden perfection of homemade Beef and Cheese Chimichangas. The savory aroma of seasoned beef, melted cheese, and warm tortillas frying to crispy perfection fills the kitchen, making it nearly impossible to wait until they're done. This Tex-Mex classic is not only incredibly delicious but also surprisingly easy to make at home.

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I first fell in love with chimichangas at a small, family-run Mexican restaurant. The combination of crunchy tortilla, gooey cheese, and flavorful beef had me hooked from the first bite. Now, this recipe has become a staple in our household, perfect for both weeknight dinners and special occasions.

Why You'll Love This Beef and Cheese Chimichangas Recipe

Get ready to enjoy a restaurant-quality dish from the comfort of your own kitchen. These Beef and Cheese Chimichangas are everything you want in a Tex-Mex meal—crispy, cheesy, and absolutely packed with flavor.

First off, they're quick and easy to prepare. While they might seem like a dish best left to restaurants, these chimichangas come together in just about 30 minutes, making them perfect for a weeknight dinner.

They’re also budget-friendly. With just a handful of affordable ingredients like ground beef, tortillas, and shredded cheese, you can feed a hungry family without breaking the bank.

Not to mention, they're versatile. You can customize the filling with different proteins, cheeses, and seasonings to suit your personal taste.

And finally, they store and reheat beautifully. Whether you're making a big batch to freeze or just saving leftovers for lunch, these chimichangas remain delicious even after reheating.

Ingredients Notes

The magic of these Beef and Cheese Chimichangas lies in the simple, flavorful ingredients that come together for the perfect bite.

Ground beef is the star of the show, offering a rich and savory base for the filling. Opt for 80/20 ground beef for the perfect balance of flavor and tenderness. If you prefer a leaner option, you can go with 90/10, but keep in mind that a little fat adds extra juiciness.

A blend of seasonings, including chili powder, cumin, garlic powder, and onion powder, brings depth to the beef mixture. You can also add a pinch of cayenne for a little heat if you like it spicy.

Shredded cheese is what makes these chimichangas irresistibly gooey. A mix of cheddar and Monterey Jack melts beautifully and adds a creamy contrast to the crispy tortilla. Feel free to experiment with pepper jack for extra spice!

Flour tortillas are essential for achieving that crispy, golden-brown exterior. Look for large, burrito-sized tortillas so you can pack in plenty of filling without them falling apart.

For frying, vegetable or canola oil works best, as they have a high smoke point and create that signature crunch. If you prefer a lighter version, you can also bake or air fry your chimichangas.

How To Make Beef and Cheese Chimichangas

Making these Beef and Cheese Chimichangas at home is easier than you think. Follow these simple steps for a perfectly crispy, cheesy, and flavorful meal.

Start by browning the ground beef in a large skillet over medium heat. Break it apart as it cooks, and once it's no longer pink, drain any excess grease. Stir in your seasonings, mixing well to coat the beef evenly.

Next, reduce the heat to low and stir in the shredded cheese. The heat from the beef will help it melt into the mixture, creating a rich and gooey filling. Remove from heat and let it cool slightly.

Lay out your flour tortillas and spoon a generous amount of the beef and cheese mixture onto the center of each one. Fold in the sides, then roll them up tightly to seal in the filling.

In a large skillet, heat oil to 350°F. Carefully place the chimichangas seam-side down in the oil and fry for 2-3 minutes per side, until golden brown and crispy. Use tongs to turn them gently to avoid splattering.

Once crispy and golden, remove them from the oil and drain on a paper towel-lined plate. Let them rest for a couple of minutes before serving to allow the cheese to set slightly.

Storage Options

If you have leftovers (or want to prep in advance), these Beef and Cheese Chimichangas store well in both the refrigerator and freezer.

To refrigerate, place them in an airtight container and store for up to 3 days. To reheat, pop them in the oven at 350°F for 10-15 minutes to maintain crispiness.

For freezing, let them cool completely, then wrap each chimichanga in foil or plastic wrap before placing them in a freezer bag. They’ll keep well for up to 3 months. When ready to eat, bake from frozen at 375°F for about 20 minutes.

Variations and Substitutions

This recipe is incredibly versatile, so feel free to customize it to suit your tastes and dietary needs.

If you’re looking for a lighter option, try baking the chimichangas instead of frying. Simply brush them with oil and bake at 400°F for about 15-20 minutes, flipping halfway through for even crispiness.

Swap out the beef for shredded chicken or pork for a delicious twist. You can even use black beans or sautéed mushrooms for a vegetarian-friendly alternative.

Want an extra cheesy filling? Mix in a little cream cheese or queso fresco with the shredded cheese for added richness.

For a spicier version, add chopped jalapeños or a dash of hot sauce to the beef mixture before rolling up the tortillas.

Experiment with different toppings like sour cream, guacamole, salsa, or fresh cilantro to add even more flavor to your chimichangas.

However you make them, these Beef and Cheese Chimichangas are guaranteed to be a hit at your dinner table. Enjoy!

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