A Beef and Cheese Chimichanga is a delicious, crispy, and flavorful dish made with a savory beef filling, melted cheese, and a crispy golden tortilla shell. Chimichangas are essentially deep-fried burritos, and they’re perfect for satisfying your craving for Tex-Mex or Mexican comfort food.
Here’s how to make Beef and Cheese Chimichangas from scratch:
Beef and Cheese Chimichangas Recipe
Ingredients:
For the Beef Filling:
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp oregano (optional)
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1/4 cup beef broth or water (to moisten)
- 1 can (4 oz) diced green chilies (optional, for extra flavor)
- 1 1/2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
For the Chimichangas:
- 8 large flour tortillas (8-inch size)
- Vegetable oil (for frying, about 2-3 cups)
- Optional toppings: sour cream, salsa, guacamole, or shredded lettuce
Instructions:
1. Make the Beef Filling:
- In a large skillet, heat a little olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
- Add the minced garlic and cook for another 1 minute, until fragrant.
- Add the ground beef to the skillet. Break it apart with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
- Stir in the cumin, chili powder, paprika, oregano, cayenne pepper, and salt and pepper to taste. Stir to combine and cook for another 1-2 minutes.
- Add the beef broth (or water) to the beef mixture and let it simmer for 3-5 minutes to help meld the flavors. If using, stir in the diced green chilies at this point.
- Once the beef mixture is cooked and well-seasoned, remove it from the heat. Stir in the shredded cheese and allow it to melt into the beef mixture. Taste and adjust seasoning if needed.
2. Assemble the Chimichangas:
- Warm the flour tortillas in the microwave or on a dry skillet for 10-15 seconds to make them more pliable.
- Spoon a generous amount of the beef and cheese filling into the center of each tortilla, about 1/3 to 1/2 cup of filling depending on the size of your tortillas.
- Fold in the sides of the tortilla, then roll it up tightly, ensuring the filling is sealed inside. Repeat with the remaining tortillas.
3. Fry the Chimichangas:
- In a large skillet or deep fryer, heat about 2-3 cups of vegetable oil over medium-high heat. The oil should be hot, but not smoking—around 350°F (175°C).
- Carefully lower the chimichangas into the hot oil, seam-side down first. Fry them in batches, if necessary, to avoid overcrowding the pan. Fry for about 2-3 minutes per side, or until the chimichangas are golden brown and crispy.
- Use tongs to flip the chimichangas and fry until both sides are crispy and golden. Remove them from the oil and drain on paper towels to remove excess oil.
4. Serve:
- Once all chimichangas are fried, serve them hot with your favorite toppings, such as:
- Sour cream
- Salsa
- Guacamole
- Shredded lettuce
- Chopped tomatoes
- Cilantro
Tips:
- Beef Variations: If you prefer a leaner meat, you can substitute ground turkey or chicken for the beef.
- Cheese Options: Try mixing in different types of cheese, like Monterey Jack, Colby, or Queso Blanco for a variation in flavor.
- Baking Option: If you prefer to avoid frying, you can bake the chimichangas. Brush each chimichanga with a little oil and bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
- Make-Ahead: You can prepare the filling ahead of time and refrigerate it for up to 2 days. You can also assemble the chimichangas, wrap them in plastic, and freeze them before frying for up to 1-2 months. To cook, just fry them straight from frozen (you may need to fry them a bit longer).
Storage:
- Leftovers: Store any leftover chimichangas in an airtight container in the fridge for up to 3 days. Reheat them in a hot skillet for a few minutes to regain their crispiness, or place them in the oven at 350°F (175°C) for about 10 minutes.
