There’s something magical about a crispy, golden-brown chimichangas filled with savory beef and gooey cheese. The aroma wafting through your kitchen is enough to make anyone drool—trust me! You can almost hear the chorus of “oohs” and “ahhs” from your family as they catch a whiff of this delightful dish. Picture it now: a crunchy shell encasing a delicious filling that practically sings comfort food.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I make beef and cheese chimichangas ahead of time?
- What dipping sauces pair well with chimichangas?
- How do I know when my oil is hot enough for frying?
- 📖 Recipe Card
I remember the first time I attempted to make Beef and Cheese Chimichangas. My kitchen resembled a chaotic cooking show where everything went hilariously wrong. But boy oh boy, were my friends impressed! We laughed until our sides hurt while devouring those crisp delights. These chimichangas are perfect for game day or a casual family dinner—just be prepared for everyone to ask for seconds!
Why You'll Love This Recipe
- This delicious Beef and Cheese Chimichanga recipe is super easy to prepare even on a busy weeknight
- The flavor combination of seasoned beef and melted cheese is irresistible
- Each bite offers a satisfying crunch that you won’t forget anytime soon
- Plus, they’re versatile enough to suit any occasion—whether it’s family night or just because!
My friends couldn’t stop raving about these flavorsome bites; they might have even fought over the last one.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Ground Beef: Choose lean ground beef for better flavor without excessive grease.
- Taco Seasoning: A mix of spices adds that authentic Mexican flair.
- Flour Tortillas: Opt for large tortillas; they hold more filling and crisp up nicely.
- Shredded Cheese: Cheddar or Monterey Jack works best for melty goodness.
- Oil for Frying: Vegetable oil provides great heat tolerance for frying.
- Sour Cream & Salsa: These toppings take the dish from good to spectacular!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Filling: In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat if needed before adding taco seasoning according to package instructions.
Assemble the Chimichangas: Lay out each tortilla flat on a surface. Spoon a generous amount of the beef mixture onto each tortilla along with shredded cheese. Fold in the sides tightly before rolling from bottom to top.
Heat Up the Oil: Pour enough vegetable oil into a pan to cover about half an inch deep. Heat over medium-high until shimmering but not smoking—a perfect temperature ensures crispiness.
Fry Until Golden Brown: Carefully place each rolled chimichanga seam-side down into the hot oil. Fry for 3-4 minutes per side, turning carefully until golden brown.
Drain Excess Oil & Serve: Remove from oil using tongs or a slotted spoon, placing them on paper towels to drain excess grease before serving with sour cream and salsa on the side.
With every bite of these Beef and Cheese Chimichangas, you’ll find yourself transported straight to culinary heaven—one crispy morsel at a time!
You Must Know
- These beef and cheese chimichangas are crispy, cheesy delights that pack a flavor punch
- The crunch when you bite into one is music to your ears
- With the right spices, these chimichangas transform from ordinary to extraordinary, making every meal feel festive!
Perfecting the Cooking Process
Start by browning the beef with spices before assembling the chimichangas. While they cool slightly, preheat your oil for frying to achieve that golden crispiness.
Add Your Touch
Feel free to swap out ground beef for shredded chicken or even black beans. Add some jalapeños for a spicy kick or avocado for creaminess!
Storing & Reheating
Store leftover chimichangas in an airtight container in the fridge. Reheat them in an oven at 350°F until crispy again, about 15 minutes.
Chef's Helpful Tips
- Use lean ground beef to keep your chimichangas from becoming greasy
- Always ensure your oil is hot enough to prevent sogginess
- Don’t overfill them; this helps with easy rolling and frying
The first time I made beef and cheese chimichangas, my friends devoured them in seconds! It was a joy watching their faces light up with every crunchy bite.
FAQ
Can I make beef and cheese chimichangas ahead of time?
Yes! You can assemble them in advance and refrigerate before frying. Just ensure you fry them fresh when you’re ready for that crispy texture.
What dipping sauces pair well with chimichangas?
Sour cream, guacamole, or salsa are classic choices that complement the flavors perfectly. A drizzle of chipotle ranch adds a fun twist!
How do I know when my oil is hot enough for frying?
Drop a small piece of tortilla into the oil; if it sizzles immediately, it’s ready! This ensures your chimichangas fry perfectly without absorbing excess oil.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Beef and Cheese Chimichangas
- Total Time: 30 minutes
- Yield: Serves 4
Description
Experience the irresistible crunch of Beef and Cheese Chimichangas, bursting with savory beef and melted cheese—perfect for satisfying cravings any day of the week!
Ingredients
- 1 lb lean ground beef
- 1 oz taco seasoning
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup vegetable oil (for frying)
- Sour cream (for serving)
- Salsa (for serving)
Instructions
- Prepare the filling: In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat, then mix in taco seasoning according to package instructions.
- Assemble the chimichangas: Lay each tortilla flat, add a generous amount of beef mixture and shredded cheese. Fold sides inward and roll tightly from bottom to top.
- Heat the oil: Pour enough vegetable oil into a pan to cover about half an inch deep. Heat over medium-high until shimmering.
- Fry until golden brown: Carefully place each rolled chimichanga seam-side down in the hot oil. Fry for 3-4 minutes per side until golden brown.
- Drain excess oil & serve: Remove from oil using tongs or a slotted spoon, placing on paper towels to drain. Serve with sour cream and salsa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
