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
Scale
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.
