Crispy Golden Beef and Cheese Chimichangas Recipe for Taco Night

Crispy, golden beef and cheese chimichangas dance with irresistible Mexican-inspired flavors that spark culinary excitement.

Loaded with savory meat and melted cheese, these delectable parcels promise a delightful meal adventure.

Authentic spices blend seamlessly into tender beef, creating a mouthwatering filling that sings with zest.

Wrapped in warm tortillas and carefully fried to perfection, each chimichanga delivers a satisfying crunch that makes taste buds cheer.

Quick to prepare and even quicker to devour, this recipe transforms ordinary ingredients into an extraordinary dining experience.

Minimal effort yields maximum flavor, ensuring you can impress everyone around the table with these tempting little bundles of joy.

Trust me, one bite and you’ll be hooked on this irresistible Mexican classic that brings restaurant-quality magic straight to your kitchen.

Ingredients for Beef and Cheese Chimichangas

• Ground Beef: A hearty protein that forms the core of the chimichangas.
• Onion: Adds a sweet and savory depth to the beef mixture.
• Garlic: Provides a robust and aromatic flavor to the filling.

• Cheddar Cheese, Monterey Jack Cheese: Create a rich and melty texture that binds the beef mixture together.

• Cumin, Chili Powder, Salt, Black Pepper: Blend to create a warm and complex Mexican-inspired flavor profile.

• Tortillas: Serves as the crispy shell that holds the beef mixture.
• Vegetable Oil: Used for frying to achieve a golden and crispy exterior.

• Salsa, Sour Cream, Guacamole: Classic accompaniments that add freshness and complement the rich chimichangas.

Step-by-Step Beef and Cheese Chimichangas Instructions

Step 1: Sizzle the Savory Filling

In a spacious skillet, brown the ground beef over medium heat. Add diced onions and minced garlic, cooking until the meat turns a rich brown and the onions become translucent and soft.

• Ground beef
• Onions
• Garlic

Stir and break up the meat into small, even pieces while cooking.

Step 2: Spice Up the Mixture

• Cumin
• Chili powder
• Salt
• Black pepper

Stir thoroughly and let the spices dance together for about two minutes. Remove from heat and fold in the melty cheeses until they create a creamy, cohesive mixture.

• Cheddar cheese
• Monterey Jack cheese

Step 3: Warm the Tortilla Wrappers

Soften the tortillas in the microwave for roughly 30 seconds. This makes them flexible and easy to fold without cracking.

Step 4: Craft the Chimichangas

Place a generous scoop of the beef and cheese mixture in the center of each tortilla. Carefully fold the sides inward, then roll tightly to create a neat, sealed package. Ensure the edges are tucked in to prevent filling from escaping during frying.

Step 5: Create the Golden Crisp

Heat vegetable oil in a large skillet until it shimmers with heat. Gently place the rolled chimichangas seam-side down into the hot oil. Fry until each side turns a beautiful golden brown, rotating carefully to ensure even crispiness. The goal is a crunchy exterior that’s perfectly golden.

Step 6: Serve and Enjoy

• Salsa
• Sour cream
• Guacamole

Serve immediately while hot and crispy for the ultimate flavor experience.

Pro Tips for Crispy and Flavorful Beef and Cheese Chimichangas

• Opt for lean ground beef to reduce excess grease and create a lighter dish for health-conscious eaters.
• Choose flour tortillas that are fresh and soft to prevent cracking during the rolling and frying process.
• Keep oil temperature consistent around 350°F to ensure crispy, golden-brown chimichangas without burning.
• Drain fried chimichangas on a wire rack instead of paper towels to maintain crispiness and prevent sogginess.
• Experiment with alternative proteins like shredded chicken or black beans for vegetarian or diverse dietary preferences.

Variations to Customize Beef and Cheese Chimichangas

• Chicken Chimichangas: Replace ground beef with shredded cooked chicken seasoned with Mexican spices for a lighter protein option.
• Vegetarian Black Bean Chimichangas: Swap beef with black beans, diced bell peppers, and corn for a hearty plant-based version.
• Spicy Green Chile Chimichangas: Add chopped green chiles and use pepper jack cheese to create a zesty, southwestern-style chimichanga with extra heat.
• Breakfast Chimichanga: Fill tortillas with scrambled eggs, breakfast sausage, and cheddar cheese for a morning meal variation that's crispy and satisfying.

Perfect Pairings for Beef and Cheese Chimichangas

• Flavor Fusion: Pair zesty Mexican beer like Corona or Modelo Especial to complement the crispy, cheesy chimichangas.
• Creamy Cooldown: Serve with homemade fresh salsa verde or pico de gallo to balance the rich, deep flavors of the fried beef filling.
• Tangy Sidekick: Add a dollop of lime-infused sour cream to cut through the heaviness and brighten the overall dish experience.
• Refreshing Contrast: Blend a quick Mexican-style agua fresca with cucumber or watermelon to provide a light, hydrating counterpoint to the crispy chimichangas.

How to Store Beef and Cheese Chimichangas

• Store leftover chimichangas in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days, ensuring they remain fresh and safe to eat.
• Wrap individual chimichangas tightly in plastic wrap, then place in freezer-safe bags. Freeze for up to 2-3 months, preserving their delicious flavor and texture.
• Preheat oven to 350°F. Place chimichangas on a baking sheet, cover with foil to prevent drying. Warm for 10-15 minutes until heated through, restoring their crispy exterior.
• Set air fryer to 350°F. Place chimichangas in the basket, heat for 3-4 minutes.

FAQs About Beef and Cheese Chimichangas

• What type of beef works best for this recipe?

Ground beef with 80/20 lean-to-fat ratio provides the most flavor and keeps the mixture moist and rich.

• Can I bake chimichangas instead of frying?

Yes, brush them with oil and bake at 400°F for about 20-25 minutes until golden and crispy, turning once halfway through cooking.

• How do I prevent the chimichangas from unrolling during frying?

Ensure you fold the sides in tightly and place them seam-side down in hot oil. Use toothpicks if needed to secure the edges before frying.

• What if I want to make these less greasy?

Use a slightly lower oil temperature around 350°F and drain thoroughly on paper towels after frying to reduce excess oil absorption.

Why Beef and Cheese Chimichangas Are A Crispy Delight

• Craft Crowd-Pleasing Meal: Perfect for family dinners or casual gatherings, these beef and cheese chimichangas bring exciting Mexican-inspired flavors that everyone will love.
• Master Simple Cooking Techniques: With straightforward steps and basic ingredients, home cooks can easily create a restaurant-quality dish without advanced culinary skills.
• Customize with Endless Variations: Swap ground beef for shredded chicken, add different cheeses, or experiment with spice levels to make this recipe uniquely yours.
• Quick Comfort Food Solution: Delivers a satisfying, crispy meal that comes together quickly and provides hearty, delicious results with minimal kitchen effort.

Fiery Beef and Cheese Chimichangas Recipe

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4.5 from 28 reviews

• Total Time: 25 minutes
• Yield: 6 1x

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Description

Sizzling beef and cheese chimichangas bring Mexican street food excitement straight to home kitchens. Crispy golden shells cradle spicy seasoned beef and melted cheese, promising a delicious adventure you won’t forget.

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Ingredients

Scale 1x2x3x

Meat and Protein:

• 1 pound (1 lb) ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced

Spices and Seasonings:

• 1 teaspoon (1 tsp) cumin
• 1 teaspoon (1 tsp) chili powder
• 1/2 teaspoon (1/2 tsp) salt
• 1/2 teaspoon (1/2 tsp) black pepper

Dairy and Bread:

• 6 large flour tortillas
• 1 cup cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded
• Vegetable oil, for frying
• Salsa, for serving
• Sour cream, for serving
• Guacamole, for serving

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Instructions

1. In a skillet over medium heat, sauté ground beef with onions and garlic until meat browns and vegetables soften, approximately 8-10 minutes.
2. Incorporate cumin, chili powder, salt, and black pepper into the meat mixture, stirring thoroughly for 2 minutes to enhance flavor profiles.
3. Remove skillet from heat and fold in cheddar and Monterey Jack cheeses, allowing them to melt completely and create a creamy texture.
4. Microwave tortillas for 30 seconds to increase flexibility and prevent cracking during folding.
5. Distribute beef and cheese mixture centrally on each tortilla, carefully folding sides inward and rolling tightly to seal filling completely.
6. Heat vegetable oil in a large skillet to 350°F, ensuring sufficient depth for even frying.
7. Gently place chimichangas seam-side down into hot oil, rotating periodically to achieve uniform golden-brown crispiness, approximately 3-4 minutes per side.
8. Transfer fried chimichangas onto paper towels to absorb excess oil and maintain crunchiness.
9. Plate immediately with accompanying condiments like fresh salsa, creamy sour cream, and zesty guacamole for enhanced flavor experience.

Notes

• Adjust spice levels by modifying chili powder and cumin to suit personal heat preferences.
• Use lean ground beef or turkey for a healthier protein option that reduces overall fat content.
• Ensure tortillas are warm and pliable to prevent cracking during rolling and prevent filling from spilling out.
• Pat beef mixture dry before assembling to prevent excess moisture causing soggy chimichangas during frying.
• For vegetarian alternative, replace beef with black beans, diced bell peppers, and corn for similar texture and flavor profile.
• Maintain consistent oil temperature around 350°F for even golden-brown crispiness without burning the tortilla exterior.
• Drain chimichangas on wire rack instead of paper towels to preserve crispiness and prevent soggy bottoms.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 480 kcal
• Sugar: 2 g
• Sodium: 1500 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 1 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 27 g
• Cholesterol: 75 mg