The Best Beef And Cheese Chimichangas Recipe For Taco Tuesdays

Crispy, golden beef and cheese chimichangas offer a mouthwatering twist on traditional Mexican fare.

Mexican cuisine inspires incredible comfort food adventures for anyone seeking bold flavors.

Packed with savory ground beef and melted cheese, these delightful parcels promise a satisfying meal.

Layers of seasoned meat nestled in warm tortillas create an irresistible combination that makes you crave every single bite.

Perfectly sealed and fried to a beautiful crunch, chimichangas deliver a restaurant-quality experience right in your kitchen.

Quick to prepare and guaranteed to impress, this recipe turns an ordinary dinner into something extraordinary.

You can’t wait to slice into these golden pockets of deliciousness.

Beef And Cheese Chimichangas—Crispy, Meaty, Melty Goodness

• Customize with Ease: Swap ingredients to match family preferences or dietary needs, making this recipe super adaptable for different tastes.
• Speed Through Preparation: Get this delicious meal ready quickly with simple steps and minimal cooking techniques that even beginner cooks can master.
• Crowd-Pleasing Comfort Food: Deliver a satisfying dish that brings everyone together, packed with bold flavors and crispy textures kids and adults will love.
• Restaurant-Quality at Home: Create a restaurant-style dish without the hefty price tag, impressing family and friends with professional-looking chimichangas made in your own kitchen.

Everything That Goes Into Beef And Cheese Chimichangas

• Ground Beef: A hearty protein that serves as the core foundation of the chimichanga filling and provides rich, savory flavor.

• Garlic, Onions: These ingredients build a robust base flavor and add depth to the meat mixture.
• Taco Seasoning: A spice blend that brings authentic Mexican-inspired taste and warmth to the beef.
• Salsa: Adds moisture, tanginess, and extra flavor complexity to the filling.

• Cheddar Cheese: Provides creamy richness and helps bind the filling together.
• Flour Tortillas: Serves as the wrap that holds the delicious filling and becomes crispy when fried.
• Vegetable Oil: Essential for achieving the golden, crispy exterior of the chimichangas through deep frying.

• Sour Cream, Cilantro: These fresh toppings add coolness, brightness, and a final layer of flavor to the dish.

How To Make Beef And Cheese Chimichangas Without Fuss

Step 1: Brown Ground Beef

Heat a large skillet over medium-high heat. Crumble ground beef into the pan, cooking until it develops a rich brown color and breaks into small pieces.

Step 2: Sauté Aromatics

• Minced garlic
• Diced onions

Sauté until the vegetables become soft and release their fragrant aroma.

Step 3: Season the Meat

Sprinkle taco seasoning over the beef mixture. Stir thoroughly to ensure every piece of meat gets coated with the flavorful spices.

Step 4: Incorporate Salsa

Mix in salsa and continue cooking for 2-3 minutes. This allows the flavors to blend and the liquid to reduce slightly.

Step 5: Add Cheese

Remove the beef mixture from heat and let it cool for 5 minutes. Gently fold in shredded cheddar cheese until it’s evenly distributed throughout the mixture.

Step 6: Prepare Tortillas

Warm flour tortillas to make them more pliable. Place a generous portion of the beef and cheese filling in the center of each tortilla.

Step 7: Wrap Chimichangas

Fold the sides of the tortilla inward, then roll tightly to create a sealed packet. Ensure the filling is completely enclosed with no openings.

Step 8: Prepare for Frying

Heat vegetable oil in a deep skillet or heavy-bottomed pan until it reaches 375°F. Use a cooking thermometer to check the temperature.

Step 9: Fry Chimichangas

Carefully place the chimichangas seam-side down into the hot oil. Fry until they turn a beautiful golden brown and become crispy, about 2-3 minutes per side.

Step 10: Drain Excess Oil

Remove the chimichangas and place them on paper towels to drain excess oil. Let them rest for 2 minutes to cool slightly.

Step 11: Serve and Garnish

Transfer the chimichangas to serving plates. Top with a dollop of sour cream and sprinkle freshly chopped cilantro over the top. Serve immediately while hot and crispy.

Tips To Make Beef And Cheese Chimichangas Even Better

• Brown Beef Perfectly: Use high heat and continuously break meat into small, even crumbles for consistent texture and better seasoning absorption.
• Sauté Vegetables Smartly: Cook garlic and onions until they become translucent to release maximum flavor without burning.
• Season Generously: Distribute taco seasoning thoroughly, ensuring every bite has balanced and robust Mexican-inspired taste.
• Seal Chimichangas Securely: Fold tortilla sides inward tightly and roll carefully to prevent filling from leaking during frying.
• Fry at Precise Temperature: Maintain oil at 375°F for crispy, golden-brown exterior without greasy or soggy results.

Yummy Ways To Switch Up Beef And Cheese Chimichangas

• Vegetarian Black Bean Chimichanga: Replace ground beef with seasoned black beans and plant-based cheese for a meat-free version that's packed with protein and flavor.
• Chicken Enchilada Chimichanga: Swap ground beef for shredded rotisserie chicken mixed with green enchilada sauce and pepper jack cheese for a zesty alternative.
• Gluten-Free Corn Tortilla Chimichanga: Use corn tortillas instead of flour tortillas and ensure all seasonings are gluten-free certified for those with wheat sensitivities.
• Baked Healthier Chimichanga: Skip deep-frying by brushing chimichangas with olive oil and baking at 400°F for 20-25 minutes until crispy and golden, reducing overall oil content.

Sides That Go Great With Beef And Cheese Chimichangas

• Pair Zesty Mexican Lager: Grab a crisp Corona or Modelo Especial to complement the spicy beef and cut through the richness of the fried chimichanga.
• Boost with Tangy Salsa Verde: Drizzle a homemade or store-bought salsa verde over the chimichangas to enhance the Mexican flavor profile and add a bright, acidic touch.
• Cool Down with Creamy Guacamole: Serve a side of fresh guacamole to balance the crispy texture and provide a smooth, cooling counterpoint to the hot, crunchy chimichanga.
• Refresh with Citrus Margarita: Mix a classic margarita with fresh lime juice and tequila to cleanse the palate and highlight the spicy, savory notes of the dish.

How To Store Beef And Cheese Chimichangas Without Losing Crunch

• Store leftover chimichangas in an airtight container within 2 hours of cooking. Wrap each chimichanga individually in aluminum foil to maintain crispiness and prevent moisture. Refrigerate for up to 3-4 days.
• Place cooled chimichangas in freezer-safe containers or freezer bags. Separate layers with parchment paper to prevent sticking. Freeze for maximum 2 months. Label with date and contents.
• Preheat oven to 350°F. Unwrap frozen or refrigerated chimichangas and place on baking sheet. Bake for 15-20 minutes until heated through. Crisp exterior by broiling for 1-2 minutes watching carefully to avoid burning.

Beef And Cheese Chimichangas—Questions? We’ve Got Answers

• What are chimichangas?

Deep-fried burritos originating from Mexican-American cuisine, typically filled with seasoned meat, cheese, and rolled tightly before being crispy fried to golden perfection.

• Can I bake chimichangas instead of frying?

Yes, you can bake them at 400°F for 20-25 minutes, brushing with oil to achieve a crispy exterior, though the texture won’t be exactly the same as deep-frying.

• What type of ground meat works best?

Ground beef is traditional, but ground chicken, turkey, or plant-based alternatives can also create delicious chimichangas with similar seasoning techniques.

Flaming Beef And Cheese Chimichangas Recipe

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4.6 from 17 reviews

• Total Time: 25-30 minutes
• Yield: 4 1x

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Description

Sizzling beef and cheese chimichangas bring Mexican street food magic straight to your kitchen. Crispy tortillas wrapped around seasoned beef and melted cheese create an irresistible dinner that satisfies deep cravings with each golden, crunchy bite.

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Ingredients

Scale 1x2x3x

Protein:

• 1 lb ground beef
• 1 cup shredded cheddar cheese

Produce:

• 0.5 cup diced onions
• 2 cloves garlic, minced

Pantry and Seasonings:

• 1 packet taco seasoning
• 0.25 cup salsa
• 4 large flour tortillas
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper

Garnish and Optional Toppings:

• 0.25 cup sour cream
• 2 tbsp chopped fresh cilantro
• 1 cup vegetable oil (for frying)

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Instructions

1. Preheat a large skillet over medium-high heat and brown the ground beef, breaking it into crumbled pieces while cooking.
2. Add minced garlic and diced onions to the beef, sautéing until vegetables become translucent and fragrant.
3. Sprinkle taco seasoning over the beef mixture, stirring thoroughly to ensure even distribution and coating of the meat.
4. Mix in salsa and cook for an additional 2-3 minutes, allowing flavors to meld and liquid to slightly reduce.
5. Remove beef mixture from heat and let cool for 5 minutes, then fold in shredded cheddar cheese until well incorporated.
6. Warm flour tortillas slightly to increase flexibility, then place a portion of the beef and cheese filling in the center of each tortilla.
7. Fold the sides of the tortilla inward, then roll tightly to create a sealed chimichanga packet, ensuring no filling can escape.
8. Heat vegetable oil in a deep skillet or heavy-bottomed pan to 375°F, preparing for frying.
9. Carefully place chimichangas seam-side down into the hot oil, frying until golden brown and crispy, approximately 2-3 minutes per side.
10. Remove chimichangas and drain on paper towels to remove excess oil, allowing them to rest for 2 minutes.
11. Plate the chimichangas and garnish with a dollop of sour cream and freshly chopped cilantro before serving immediately.

Notes

• Select ground beef with a moderate fat content for richer flavor and juicier filling, avoiding extremely lean meat that might dry out during cooking.
• Drain excess fat after browning beef to prevent greasy chimichangas and ensure a cleaner, more balanced taste profile.
• Use fresh tortillas at room temperature for easier folding and reduced risk of tearing during the wrapping process.
• Seal chimichanga edges meticulously with gentle pressure to prevent filling from leaking during frying, creating a crispy, intact final product.

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 640
• Sugar: 2 g
• Sodium: 900 mg
• Fat: 36 g
• Saturated Fat: 12 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 85 mg