If you’ve ever dreamed of a crispy, melty, and satisfying dish that delivers big flavor in every bite, then you’re in for a treat with this Beef and Cheese Chimichangas Recipe. Picture golden-fried flour tortillas stuffed with seasoned ground beef and gooey melted cheese, creating an irresistible harmony of textures and tastes that feels like a warm hug on a plate. This recipe is perfect for a fun family dinner or impressing friends with a homemade Tex-Mex classic that’s truly unforgettable.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating these mouthwatering chimichangas, and luckily, they’re simple staples that pack a punch in flavor and texture. Each component—from the seasoned beef to the creamy cheese and the crispy tortillas—builds layers of deliciousness you won’t want to miss.
- 1 lb ground beef: The hearty base that brings savory richness to the filling.
- 1 small onion, finely chopped: Adds sweetness and depth when cooked with the beef.
- 2 cloves garlic, minced: A little punch of aromatic flavor that wakes up the whole dish.
- 1 packet taco seasoning mix (or homemade seasoning): Elevates the beef with classic Tex-Mex spices.
- 1/4 cup water: Helps the seasoning blend infuse into the beef perfectly.
- 1 can (4 oz) diced green chilies (optional): Brings subtle heat and a slight tang, balancing the richness.
- 1 cup shredded cheddar cheese (or Mexican blend): Melts into the filling for that creamy, cheesy goodness.
- 6-8 large flour tortillas: The crispy, golden shell that holds everything together.
- Vegetable oil (for frying): Essential for achieving that irresistible crunchy exterior.
How to Make Beef and Cheese Chimichangas Recipe
Step 1: Cook the Beef and Onions
Start by heating a large skillet over medium heat, then add your ground beef along with the finely chopped onion. Cook everything together until the beef is no longer pink and the onions are soft and translucent—around 5 to 7 minutes. This step creates a flavorful foundation, and don’t forget to drain off any excess fat to avoid greasiness later on.
Step 2: Add Garlic and Seasoning
Next, toss in the minced garlic and sprinkle the taco seasoning over the cooked beef and onions. Pour in the water and stir in the diced green chilies if you’re using them. Let this mixture simmer gently for a few minutes to allow all those bold, spicy flavors to meld into the beef—this creates the savory heart of your chimichanga filling.
Step 3: Melt in the Cheese
Remove the pan from heat and quickly stir in the shredded cheddar cheese. The residual warmth will melt the cheese just enough to make the filling wonderfully creamy, without making it runny. This cheesy layer is the secret to that addictive texture you’ll crave time and time again.
Step 4: Assemble Your Chimichangas
Lay one flour tortilla flat on a clean surface. Spoon about one-third of a cup of the beef and cheese mixture right in the center of the tortilla. Fold the sides inward, then roll it tightly from one end to the other, creating a neat burrito shape that’s ready for frying.
Step 5: Fry Until Crispy and Golden
Heat approximately half an inch of vegetable oil in a large skillet over medium heat until hot but not smoking. Carefully place your rolled chimichangas seam-side down in the oil—the seam will seal shut during frying, keeping the filling inside. Fry each side for about 2 to 3 minutes until every inch of that tortilla turns a perfect golden brown and crunchy. Once done, transfer to a paper towel-lined plate to drain excess oil.
How to Serve Beef and Cheese Chimichangas Recipe
Garnishes
Nothing completes a Beef and Cheese Chimichangas Recipe like fresh, vibrant garnishes. Think dollops of cool sour cream, zesty salsa, and slices of creamy avocado or fresh jalapeños for a spicy kick. A sprinkle of chopped cilantro or a squeeze of lime juice will add brightness that cuts through the richness beautifully.
Side Dishes
Pair these chimichangas with classic Tex-Mex sides such as Mexican rice, refried beans, or a fresh, crunchy salad. A crisp corn salad or a simple guacamole always elevates the meal, balancing out the deep-fried goodness with light and fresh flavors.
Creative Ways to Present
For something a little different, serve individual chimichangas sliced diagonally with a drizzle of creamy chipotle sauce or queso fresco crumbled on top. You can also turn them into a festive platter by including an array of dipping sauces—from tangy tomatillo salsa to smoky chipotle aioli—encouraging everyone to customize every bite.
Make Ahead and Storage
Storing Leftovers
If you have any chimichangas left after the feast (though that might be tough!), store them in an airtight container in the refrigerator for up to three days. Make sure they’re cooled completely to keep that crispy exterior from becoming soggy.
Freezing
To freeze your Beef and Cheese Chimichangas Recipe, wrap each chimichanga tightly in plastic wrap followed by aluminum foil, then place them in a freezer-safe bag or container. They’ll keep beautifully in the freezer up to two months—perfect for quick meals later on.
Reheating
The best way to reheat is by baking in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through and crispy again. Avoid microwaving if you want to preserve that crispy shell, as it tends to make the tortilla soft and chewy.
FAQs
Can I use other types of cheese in this Beef and Cheese Chimichangas Recipe?
Absolutely! While cheddar or Mexican blend cheeses are classic favorites, feel free to experiment with Monterey Jack, pepper jack for extra spice, or even a melty mozzarella for a different twist on creaminess.
Is it possible to bake chimichangas instead of frying?
Yes, if you prefer a lighter version, bake them at 400°F (200°C) for 20-25 minutes, flipping halfway through. They won’t have the same deep-fried crunch but will still be deliciously crispy and satisfying.
Can I prepare the filling ahead of time?
Definitely! Making the beef and cheese filling a day in advance not only saves time but also allows the flavors to develop even more. Just refrigerate until ready to assemble and fry.
What if I want to make this recipe vegetarian?
You can substitute the ground beef with cooked lentils, black beans, or a plant-based ground meat alternative. Adjust seasonings as needed, and the rest of the recipe stays the same for a delicious vegetarian chimichanga.
How do I know when the oil is hot enough to fry?
Test the oil by dipping a small piece of tortilla into the oil—if it bubbles and sizzles immediately, it’s ready for frying. Maintaining medium heat ensures the chimichangas cook evenly without burning.
Final Thoughts
I can’t recommend this Beef and Cheese Chimichangas Recipe enough for anyone looking to whip up a dinner that feels both indulgent and comforting. It’s the kind of dish that invites smiles and seconds, perfect for sharing with loved ones or enjoying all by yourself. So grab those ingredients, get frying, and let this crispy, cheesy delight become your new favorite go-to meal!
Print
Beef and Cheese Chimichangas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Tex-Mex
Description
This Beef and Cheese Chimichangas recipe features crispy, golden fried tortillas stuffed with savory seasoned ground beef, melted cheese, and a hint of garlic and green chilies. Perfect as a satisfying snack or meal, these chimichangas are quick to prepare and deliver rich Tex-Mex flavors with a delightful crunchy texture.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning mix (or homemade seasoning)
- 1/4 cup water
- 1 can (4 oz) diced green chilies (optional)
- 1 cup shredded cheddar cheese (or Mexican blend)
- 6–8 large flour tortillas
- Vegetable oil (for frying)
Instructions
- Cook the beef and onions: In a large skillet over medium heat, cook the ground beef and finely chopped onions until the beef is browned and the onions are soft, about 5-7 minutes. Drain any excess fat to avoid greasiness.
- Add seasoning and garlic: Stir in the minced garlic and taco seasoning mix, then add the 1/4 cup of water and the diced green chilies if using. Let the mixture simmer for 3-4 minutes until flavors meld and the mixture is heated through.
- Melt the cheese: Remove the skillet from heat and stir in the shredded cheddar cheese until it melts evenly into the beef mixture, creating a cheesy, flavorful filling.
- Assemble the chimichangas: Lay a large flour tortilla flat on a clean surface. Spoon about 1/3 cup of the beef and cheese mixture into the center of each tortilla.
- Fold and roll: Fold in the sides of the tortilla and roll it tightly into a burrito shape to secure the filling inside.
- Heat oil for frying: Pour enough vegetable oil into a large skillet to reach about 1/2 inch depth and heat over medium heat until hot but not smoking.
- Fry the chimichangas: Carefully place each rolled chimichanga seam-side down into the hot oil. Fry each side for 2-3 minutes, or until crispy and golden brown. Turn gently to brown all sides evenly.
- Drain excess oil: Remove the fried chimichangas and place them on a plate lined with paper towels to absorb excess oil.
- Serve warm: Serve the chimichangas immediately with your favorite toppings like sour cream, guacamole, salsa, or fresh cilantro for a delicious Tex-Mex meal.
Notes
- You can customize the filling by adding beans or corn for extra texture and flavor.
- Use flour tortillas large enough to fold securely without tearing to hold the filling well during frying.
- Be careful when frying to avoid splatters; maintain medium heat to cook evenly without burning the tortillas.
- If you prefer a lighter version, bake the chimichangas at 400°F (200°C) for about 15-20 minutes until crispy instead of frying.
- Leftover chimichangas can be refrigerated and reheated in an oven or air fryer for best texture retention.
