Name: Beef And Cheese Chimichangas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 small onion, chopped; 2 cloves garlic, minced; 1 tsp chili powder; 1/2 tsp cumin; 1/2 tsp paprika; Salt and pepper, to taste; 1/2 cup salsa; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 6 large flour tortillas; Vegetable oil, for frying

There's nothing quite like biting into a crispy, golden-brown Beef and Cheese Chimichanga, its crunchy exterior giving way to a flavorful, cheesy, and well-seasoned beef filling. Whether you're looking for a quick weeknight meal or a crowd-pleasing dish for a gathering, this recipe delivers in both taste and texture.

I first made this dish when I was craving restaurant-style chimichangas but wanted a homemade version that was just as satisfying. With a few simple ingredients and a pan of hot oil, I managed to recreate that crispy, cheesy perfection right in my own kitchen. Now, it's become a family favorite, requested time and time again!

Why You'll Love This Beef and Cheese Chimichanga

Get ready to fall in love with these Beef and Cheese Chimichangas—a delicious fusion of crispy, cheesy, and savory goodness.

First, they're incredibly easy to make. With just a handful of ingredients and a simple frying process, you can whip these up in no time.

Second, the crispy tortilla shell is pure magic. Once fried to perfection, it creates the perfect crunch, making every bite a delight.

They’re also budget-friendly. Using ground beef, shredded cheese, and pantry staples, you can make restaurant-quality chimichangas without breaking the bank.

Finally, these chimichangas are versatile. You can customize the filling, switch up the cheese, or even bake them instead of frying for a slightly lighter version.

Ingredients Notes

The magic of this Beef and Cheese Chimichanga recipe lies in its simple yet flavorful ingredients. Each component adds to the perfect balance of taste and texture.

Ground beef forms the base of the filling. I recommend using 80/20 ground beef for the perfect balance of flavor and juiciness. If you prefer a leaner option, go for 90/10, but be sure to add a little extra seasoning to compensate.

Taco seasoning brings bold, Tex-Mex flavors to the dish. You can use store-bought seasoning for convenience or make your own with chili powder, cumin, garlic powder, and paprika.

Shredded cheese is the key to gooey, melty goodness inside the chimichanga. A combination of cheddar and Monterey Jack works beautifully, but feel free to experiment with your favorites.

Flour tortillas hold everything together. Large, burrito-sized tortillas work best because they allow for a hearty filling while still being easy to roll up.

A little vegetable oil is essential for frying. It ensures that crispy, golden-brown exterior that makes chimichangas irresistible. If you prefer baking, a light brushing of oil will still help achieve a golden finish.

How To Make This Beef and Cheese Chimichanga

Making these chimichangas is easier than you think! Follow these simple steps to create a crispy, cheesy masterpiece.

Start by browning ground beef in a large skillet over medium heat. Break it apart with a wooden spoon as it cooks, ensuring an even texture. Once fully browned, drain any excess fat.

Next, add the taco seasoning along with a small amount of water to help blend the flavors. Stir well and let it simmer for a couple of minutes until the mixture thickens slightly.

Lay out a flour tortilla and spoon a generous amount of the seasoned beef mixture into the center. Sprinkle a handful of shredded cheese on top, ensuring even distribution.

Carefully fold in the sides of the tortilla, then roll it up tightly like a burrito, ensuring the filling is fully enclosed. Repeat with the remaining tortillas and filling.

Heat vegetable oil in a deep pan over medium heat. Once hot, carefully place the chimichangas seam-side down in the oil. Fry for about 2-3 minutes per side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan.

Remove the chimichangas and place them on a paper towel-lined plate to absorb excess oil. Let them cool slightly before serving to allow the cheese to settle.

Storage Options

These Beef and Cheese Chimichangas store well, making them a great make-ahead meal.

For refrigeration, place leftover chimichangas in an airtight container and store them in the fridge for up to 3 days. To keep them crispy, reheat them in an oven or air fryer rather than the microwave.

For freezing, let the chimichangas cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.

To reheat, bake frozen chimichangas at 375°F for about 20 minutes or until heated through. You can also air-fry them at 350°F for 10-12 minutes for a crispier finish.

Variations and Substitutions

One of the best things about chimichangas is how adaptable they are. Here are a few fun variations:

For a spicy kick, add diced jalapeños or a drizzle of hot sauce into the filling before rolling up the tortillas.

If you prefer chicken chimichangas, swap out the ground beef for shredded rotisserie chicken and season it the same way.

For a healthier alternative, try baking the chimichangas instead of frying. Brush them lightly with oil and bake at 400°F for 15-20 minutes, flipping halfway through.

Want a vegetarian option? Replace the beef with a mix of black beans, corn, and sautéed bell peppers for a delicious meat-free version.

No matter how you make them, these Beef and Cheese Chimichangas are bound to become a household favorite. So grab your tortillas, heat up that oil, and get ready to enjoy a crispy, cheesy, flavor-packed delight!