Discover the joy of crunchy, melty, and bursting-with-flavor goodness with this Beef and Cheese Chimichangas Recipe. These golden-brown delights combine seasoned ground beef, a cheesy blend of cheddar and Monterey Jack, all wrapped snugly in warm flour tortillas. Whether fried to crispy perfection or baked for a lighter touch, this dish brings together fantastic textures and bold Mexican-inspired flavors that will quickly become a family favorite. Share the love by crafting these irresistible chimichangas that are as fun to make as they are to devour.
Ingredients You’ll Need
The magic of this Beef and Cheese Chimichangas Recipe comes from a handful of simple, yet essential ingredients that build layers of flavor and texture. Each component plays a crucial role, from the savory ground beef to the melty cheese duo, creating the perfect balance that this dish is known for.
- 1 pound ground beef: Provides the hearty and savory base that makes these chimichangas satisfying and rich.
- 1 small onion, diced: Adds sweetness and moisture, rounding out the meat’s flavor.
- 2 cloves garlic, minced: Brings aromatic warmth and a hint of zest to the filling.
- 1 teaspoon ground cumin: Infuses a comforting earthiness that’s classic in Mexican-inspired cooking.
- 1 teaspoon chili powder: Adds a gentle kick and delightful spiciness that wakes up the palate.
- ½ teaspoon paprika: Offers subtle smokiness and a lovely red hue to the beef mixture.
- Salt and black pepper to taste: Essential seasonings that enhance and balance all the other flavors.
- 1 (4 oz) can diced green chilies, drained: Infuses a mild heat and bright tanginess that lifts the dish.
- 1 cup shredded cheddar cheese: Delivers sharp, creamy richness that melts beautifully.
- 1 cup shredded Monterey Jack cheese: Provides a smooth, gooey texture to complement the cheddar.
- 6 large flour tortillas (burrito size): Soft and pliable wraps that hold all the tasty goodness together.
- Vegetable oil for frying or brushing if baking: Key to achieving that golden, crispy exterior that makes chimichangas irresistible.
How to Make Beef and Cheese Chimichangas Recipe
Step 1: Cook the Beef Filling
Start by heating a large skillet over medium heat and add the ground beef and diced onion. Cook together until the beef browns evenly and the onion turns tender, about 6 to 8 minutes. Drain off any excess fat to avoid greasiness in the final product. This base layer of flavor sets the tone for the entire dish.
Step 2: Season and Combine
Add the minced garlic, cumin, chili powder, paprika, salt, and pepper to the skillet. Stir everything together and allow the spices to toast lightly, releasing their fragrant oils in about a minute. Then fold in the drained diced green chilies, which add a gentle heat and brightness that keeps the filling exciting.
Step 3: Mix in the Cheeses
Remove the skillet from heat and let the beef mixture cool slightly. This is crucial so the shredded cheeses don’t melt immediately when added. Fold in the cheddar and Monterey Jack cheeses until they are well incorporated, ensuring every bite will have that perfect cheesy stretch and creamy flavor.
Step 4: Prepare and Fill Tortillas
Gently warm the flour tortillas to make them soft and flexible — this prevents cracking when rolling. Place about half a cup of the beef and cheese filling in the center of each tortilla. Fold in the sides snugly, then roll up tightly like a burrito, sealing in all that wonderful filling.
Step 5: Cook the Chimichangas
You have two delicious options here. For a classic crispy texture, heat about an inch of vegetable oil in a deep skillet to 350°F (175°C). Carefully place the chimichangas seam-side down and fry for 2 to 3 minutes per side until they turn golden and irresistibly crunchy. Drain on paper towels to remove excess oil.
Alternatively, for a lighter approach, preheat your oven to 400°F (200°C). Place the chimichangas seam-side down on a baking sheet, brush each lightly with oil, and bake for 20 to 25 minutes until they’re beautifully crisp and golden. Both methods deliver fantastic results, so pick your favorite!
How to Serve Beef and Cheese Chimichangas Recipe
Garnishes
Take your chimichangas to the next level by topping them with dollops of sour cream, spoonfuls of fresh salsa, creamy guacamole, or melty queso. These additions bring vibrant freshness, creamy coolness, and added depth of flavor, balancing the rich and crunchy chimichangas perfectly.
Side Dishes
Pair your chimichangas with a colorful Mexican rice, a crisp green salad with lime vinaigrette, or some smoky black beans. These sides not only complement the robust flavors but also add texture and nutritional variety to your plate, turning your meal into a well-rounded fiesta.
Creative Ways to Present
For a fun twist, serve your chimichangas sliced in halves or thirds on a platter with assorted dipping sauces arranged around them. You can also turn them into chimichanga bowls by unwrapping the filling over crisp tortilla chips and layering with your favorite toppings. These presentations add flair and invite everyone to customize their bites.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place cooled chimichangas in an airtight container and store them in the refrigerator for up to 3 days. This helps preserve their flavors while keeping the texture as fresh as possible for your next meal or snack.
Freezing
To freeze, wrap each chimichanga individually in plastic wrap and then place them in a freezer-safe bag or container. They will keep well for up to 2 months, letting you enjoy this Beef and Cheese Chimichangas Recipe anytime you crave a quick, satisfying meal.
Reheating
For reheating, the oven or air fryer works best to bring back that sought-after crispiness. Heat the chimichangas at 350°F (175°C) for 10 to 15 minutes or until warmed through. Avoid microwaving if possible, as it tends to make them soggy and less enjoyable.
FAQs
Can I use a different type of meat for this Beef and Cheese Chimichangas Recipe?
Absolutely! Ground chicken, turkey, or even shredded cooked beef can be excellent alternatives, each bringing its own unique flavor and texture while fitting perfectly into this recipe’s framework.
Is it possible to make these chimichangas vegetarian?
Yes! Swap the ground beef for seasoned beans, sautéed mushrooms, or a mix of grilled veggies. Adding cheese as in the original recipe ensures you still get that luscious melty texture.
What’s the best cheese to use if I can’t find Monterey Jack?
Try mozzarella or a mild pepper jack as a substitute. Both melt nicely and complement the sharp cheddar without overpowering the other flavors.
Can I prepare these ahead of time and cook them later?
Definitely. Assemble the chimichangas and refrigerate or freeze them before cooking. When ready, just fry or bake from chilled or directly from frozen (adding extra cooking time as needed) to maintain great texture and flavor.
Is there a healthier way to cook chimichangas without frying?
Baking or air frying is a fantastic way to achieve a crispy finish with less oil and fewer calories. Both methods keep the integrity of the dish intact while making it lighter and easier to digest.
Final Thoughts
There is something truly special about biting into a homemade chimichanga with its crunchy shell and rich, cheesy, beefy filling. This Beef and Cheese Chimichangas Recipe is your ticket to that exciting flavor adventure made simple and accessible at home. I encourage you to gather these humble ingredients, get cooking, and watch your family or friends light up with every satisfying crunch. You’re going to love every moment of making and sharing this delicious dish!
Print
Beef and Cheese Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 chimichangas
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Inspired
- Diet: Kid-Friendly
Description
This Beef and Cheese Chimichangas recipe features a flavorful blend of seasoned ground beef, melted cheddar and Monterey Jack cheeses, all wrapped in flour tortillas and cooked until crispy. You can prepare them by frying for a classic golden crust or baking for a lighter version. Serve with your favorite toppings like sour cream, salsa, or guacamole for a delicious Mexican-inspired main course that’s perfect for a family dinner.
Ingredients
Beef Filling
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 (4 oz) can diced green chilies, drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Assembly
- 6 large flour tortillas (burrito size)
For Cooking
- Vegetable oil for frying or brushing if baking
Instructions
- Cook the Beef Mixture: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft, about 6–8 minutes. Drain any excess fat if needed. Stir in the minced garlic, ground cumin, chili powder, paprika, salt, and black pepper. Cook for another minute until fragrant.
- Add Chilies and Cheese: Stir in the drained diced green chilies. Remove the skillet from heat and let the mixture cool slightly. Then, mix in the shredded cheddar and Monterey Jack cheeses until combined.
- Prepare the Tortillas: Warm the flour tortillas slightly to make them pliable and easier to roll without tearing.
- Assemble Chimichangas: Place about ½ cup of the beef and cheese mixture in the center of each tortilla. Fold the sides in and roll up tightly into a burrito shape, ensuring the filling is sealed inside.
- Fry the Chimichangas: Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C). Carefully add the chimichangas seam-side down and fry for 2–3 minutes per side until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Bake the Chimichangas (Alternative Method): Preheat the oven to 400°F (200°C). Place the chimichangas seam-side down on a baking sheet. Brush them lightly with vegetable oil and bake for 20–25 minutes or until golden and crisp.
Notes
- Top with sour cream, salsa, guacamole, or queso for extra flavor.
- You can also air fry these chimichangas at 375°F for 10–12 minutes, flipping halfway through, for a crispy texture with less oil.
