why make this recipe
Beef and Cheese Chimichangas are a fun and delicious way to enjoy a home-cooked meal. They are crispy on the outside and packed with flavorful beef, cheese, and beans on the inside. This recipe is a hit with both kids and adults, making it perfect for family dinners or gatherings with friends. Plus, it’s easy to make and can be customized with your favorite toppings.
how to make Beef and Cheese Chimichangas
Ingredients:
- 1 lb ground beef
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 packet (1 oz) taco seasoning (or homemade)
- ½ cup salsa
- 1 cup refried beans
- 1 ½ cups shredded cheddar cheese (or Mexican blend)
- 6 large flour tortillas (burrito-size)
- 2 tbsp vegetable oil (for brushing/frying)
Directions:
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Cook the beef filling: In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is tender. Drain the excess grease. Stir in the garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until everything is well combined.
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Assemble the chimichangas: Spread a spoonful of refried beans down the center of each tortilla. Top with a generous scoop of the beef mixture and a handful of shredded cheese. Fold in the sides and roll up tightly, just like a burrito.
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Cook the chimichangas:
- Oven method (healthier): Preheat your 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 18–20 minutes, flipping once, until they are golden and crispy.
- Skillet method (crispier): Heat 2–3 tablespoons of oil in a skillet over medium heat. Place the chimichangas seam-side down and cook for 2–3 minutes on each side until they are golden and crisp.
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Serve: Remove the chimichangas from the heat and let them rest for about 2 minutes before serving. Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.
how to serve Beef and Cheese Chimichangas
Beef and Cheese Chimichangas are best served hot and fresh. Arrange them on a plate and offer a variety of toppings like sour cream, guacamole, diced tomatoes, or fresh cilantro. You can also serve them with a side of salsa or a light salad.
how to store Beef and Cheese Chimichangas
To store leftover chimichangas, allow them to cool to room temperature. Then, place them in an airtight container and refrigerate for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. Just make sure to wrap them tightly with plastic wrap or aluminum foil.
tips to make Beef and Cheese Chimichangas
- For extra crispiness, you can fry the chimichangas in more oil.
- Feel free to add other ingredients to the filling, such as bell peppers, corn, or black beans, to suit your taste.
- If you’re short on time, you can use pre-cooked rotisserie chicken instead of ground beef.
variation
You can easily switch things up by using different proteins like shredded chicken, pork, or even tofu for a vegetarian option. For a spicy kick, add jalapeños or diced green chilies to the filling.
FAQs
1. Can I make chimichangas in advance?
Yes, you can prepare the filling and assemble the chimichangas ahead of time. Store them in the refrigerator until you’re ready to cook them.
2. Can I bake the chimichangas instead of frying them?
Absolutely! Baking is a healthier option and still gives them a nice crisp when done correctly.
3. What can I serve with chimichangas?
Chimichangas pair well with sides like rice, beans, or a fresh salad. You can also serve them with a variety of dips such as sour cream or guacamole.
Beef and Cheese Chimichangas
Ingredients
Beef Filling
- 1 lb ground beef Use lean ground beef for a healthier option.
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 packet taco seasoning (or homemade) 1 oz packet recommended.
- ½ cup salsa Choose your favorite salsa type.
- 1 cup refried beans
- 1 ½ cups shredded cheddar cheese (or Mexican blend)
- 6 large flour tortillas Burrito-size tortillas work best.
- 2 tbsp vegetable oil (for brushing/frying) Can use more for frying.
Instructions
Cook the beef filling
- In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is tender.
- Drain the excess grease.
- Stir in the garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until everything is well combined.
Assemble the chimichangas
- Spread a spoonful of refried beans down the center of each tortilla.
- Top with a generous scoop of the beef mixture and a handful of shredded cheese.
- Fold in the sides and roll up tightly, just like a burrito.
Cook the chimichangas
- Oven method: Preheat your 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 18–20 minutes, flipping once.
- Skillet method: Heat 2–3 tablespoons of oil in a skillet over medium heat. Place the chimichangas seam-side down and cook for 2–3 minutes on each side until they are golden and crisp.
Serve
- Remove the chimichangas from the heat and let them rest for about 2 minutes before serving.
- Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.