Oh my goodness, let me tell you about Beef and Cheese Chimichangas! These crispy, golden delights are the ultimate comfort food that always takes me back to family gatherings filled with laughter and the aroma of deliciousness wafting through the air. I remember my grandma making a big batch for our Sunday get-togethers, and let me tell you, they were gone in seconds! The combination of seasoned beef and gooey melted cheese wrapped in a perfectly fried tortilla is simply irresistible. This recipe holds a special place in my heart because it’s easy to whip up and brings everyone together around the table. Trust me, once you try these chimichangas, you’ll be hooked!
Ingredients for Beef and Cheese Chimichangas
Alright, let’s gather our goodies! Here’s what you’ll need to create these fabulous Beef and Cheese Chimichangas:
- 1 lb ground beef
- 1 cup shredded cheese (I love using a blend of cheddar and Monterey Jack for that melty goodness!)
- 4 large flour tortillas (make sure they’re nice and pliable)
- 1 onion, chopped (don’t skimp on the onion; it adds so much flavor!)
- 2 cloves garlic, minced (fresh is best, but do what you can!)
- 1 tsp cumin (this is where the magic happens, trust me!)
- 1 tsp chili powder (for a touch of warmth)
- Salt and pepper to taste (seasoning is key!)
- Oil for frying (enough to cover the bottom of your pan for that crispy texture)
These ingredients come together to create a flavor explosion that’s seriously hard to resist. So, let’s get cooking!
How to Prepare Beef and Cheese Chimichangas
Now, let’s dive into the fun part—making these mouthwatering Beef and Cheese Chimichangas! I’ll walk you through each step, so you’ll feel like a pro in no time. Trust me; the smell of these cooking will have everyone in the house gathering around!
Cooking the Beef Mixture
First things first, grab a skillet and heat it up over medium heat. Add your ground beef and cook it until it’s nicely browned, which should take about 5–7 minutes. You’ll want to break it up with a spatula as it cooks to ensure it browns evenly. Once it’s all brown and delicious, toss in that chopped onion and minced garlic. Sauté them together for another 3–4 minutes until the onion is soft and fragrant—oh, the smell is heavenly! Now, sprinkle in your cumin, chili powder, salt, and pepper. Give it a good stir and let those spices work their magic for about a minute. Remove the skillet from the heat and fold in the shredded cheese. This is where the gooey, melty goodness begins!
Assembling the Chimichangas
Alright, it’s assembly time! Grab one of your large flour tortillas and lay it flat on a clean surface. Spoon a generous portion of your beef and cheese mixture right in the center. Now, here’s the trick: fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top, making sure it’s secure. You want to keep all that delicious filling inside! Repeat this process for the rest of your tortillas. Don’t worry if it takes a little practice; you’ll get the hang of it!
Frying the Chimichangas
Now comes the exciting part: frying! In a deep pan, heat enough oil over medium heat to cover the bottom—about ½ inch should do. You’ll know it’s hot enough when you drop a little bit of the tortilla in and it sizzles. Carefully place your chimichangas seam-side down into the hot oil, frying a few at a time so you don’t overcrowd the pan. Fry them for about 3–4 minutes on each side or until they’re golden brown and crispy. Once they’re perfect, use tongs to remove them and let them drain on paper towels. This step is key; it keeps them from getting soggy! Now, can you smell that? Wow!
Why You’ll Love This Recipe
- Quick preparation—ready in just 35 minutes!
- Delicious flavors that blend savory beef and gooey cheese perfectly.
- Crispy, golden exterior that gives way to a flavorful filling.
- Perfect for feeding a crowd or enjoying on a cozy night in.
- Customizable! Add beans, peppers, or your favorite spices for a twist.
- Kid-friendly and sure to please even the pickiest eaters.
- Great for meal prep—make a batch and enjoy them throughout the week!
- Serve with salsa and sour cream for an extra burst of flavor.
Tips for Success
Let’s make sure your Beef and Cheese Chimichangas turn out perfectly every time! Here are my top tips for success that I’ve learned from years of making these crispy delights:
- Hot Oil is Key: Make sure your oil is hot enough before adding the chimichangas. If it’s not sizzling when you drop a little tortilla in, wait a moment longer. The right temperature will give you that golden, crispy exterior!
- Tight Rolls: When assembling, roll your chimichangas tightly. This helps keep all that delicious filling inside and prevents any spills during frying.
- Don’t Overcrowd: Fry them in batches to avoid overcrowding the pan. This ensures even cooking and prevents sogginess. Nobody wants a limp chimichanga!
- Flavor Variations: Feel free to mix it up! You can add black beans, diced bell peppers, or even jalapeños to the beef mixture for extra flavor and texture.
- Cheese Choices: Experiment with different cheeses! I love a good blend of cheddar and Monterey Jack, but pepper jack adds a fantastic kick!
- Make-Ahead Option: You can prep the filling ahead of time and refrigerate it. Just assemble and fry when you’re ready to eat!
With these tips in your back pocket, you’ll be well on your way to mastering the art of the chimichanga. Enjoy the deliciousness that awaits!
Nutritional Information
Now, let’s talk about the numbers! Here’s the typical nutritional data for one Beef and Cheese Chimichanga. Keep in mind, these values are approximate, but they’ll give you a good idea of what you’re enjoying:
- Calories: 350
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 2g
- Protein: 20g
These chimichangas are not only delicious but also pack a protein punch to keep you satisfied! Just remember, moderation is key when indulging in these crispy treats. Enjoy every bite!
FAQ Section
Got questions about Beef and Cheese Chimichangas? No worries, I’ve got you covered! Here are some of the most common queries I get about these delicious bites, along with my answers to help you out:
Can I make these ahead of time?
Absolutely! You can prepare the filling in advance and store it in the fridge for up to 2 days. When you’re ready to eat, just assemble and fry them up!
What can I use instead of ground beef?
You can totally switch it up! Shredded chicken, ground turkey, or even black beans for a vegetarian option work beautifully in this recipe. Feel free to get creative!
How do I store leftovers?
Store any leftover chimichangas in an airtight container in the fridge for up to 3 days. Just make sure they’re completely cooled before sealing them up to avoid sogginess.
Can I freeze them?
Yes, you can! Just let the chimichangas cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. They should keep well for about 2 months. Thaw in the fridge overnight before reheating.
What’s the best way to reheat leftover chimichangas?
To keep them crispy, I recommend reheating them in the oven at 350°F (175°C) for about 10-15 minutes. You can also use an air fryer for that perfect crunch!
What toppings do you recommend?
Oh, the options are endless! I love serving them with fresh salsa, sour cream, or guacamole. You can also sprinkle some chopped cilantro or diced avocados on top for an extra burst of flavor!
Can I make these chimichangas in the oven instead of frying?
Yes, you can! Brush them lightly with oil and bake at 425°F (220°C) for about 20-25 minutes, flipping halfway through, until they’re golden brown. They’ll be a bit less crispy than fried, but still delicious!
What if my chimichangas burst open while frying?
Don’t panic! It happens to the best of us. Make sure to roll them tightly and seal the edges well. If they still burst, just enjoy the crispy bits that come out—it’s all about that flavor!
With these FAQs in mind, you’ll be all set to make the most of your Beef and Cheese Chimichangas. Happy cooking!
Storage & Reheating Instructions
So, you’ve made a batch of those scrumptious Beef and Cheese Chimichangas, and now you’ve got some leftovers (if they last that long!). Here’s how to store them properly so you can enjoy that crispy goodness later!
First off, let those chimichangas cool completely before you store them. This step is super important because if you seal them up while they’re still warm, you’ll end up with a soggy mess—yikes! Once they’re cool, place them in an airtight container. They’ll keep in the fridge for about 3 days. If you want to keep them for longer, you can freeze them! Just wrap each chimichanga tightly in plastic wrap and then toss them in a freezer-safe bag. They’ll be good for about 2 months.
When it comes time to reheat, I’ve got a couple of solid options to keep that crispy texture intact. If you’re reheating from the fridge, pop them in the oven at 350°F (175°C) for about 10-15 minutes. This will help them regain their crunchiness while getting warmed through. If you’re in a hurry or want that extra crisp, an air fryer works wonders! Just set it to 350°F (175°C) and air fry for about 5-8 minutes. You won’t believe how good they’ll taste!
If you’re reheating from frozen, no worries! Just let them thaw overnight in the fridge, then follow the same reheating instructions. Trust me, these chimichangas will be just as delicious as when you first made them! Enjoy every bite!
Print
Beef and Cheese Chimichangas: 7 Comforting Delights
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: None
Description
Beef and Cheese Chimichangas are crispy, fried tortillas filled with seasoned beef and melted cheese.
Ingredients
- 1 lb ground beef
- 1 cup shredded cheese
- 4 large flour tortillas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Oil for frying
Instructions
- In a skillet, cook the ground beef over medium heat until browned.
- Add onion and garlic; sauté until soft.
- Stir in cumin, chili powder, salt, and pepper.
- Remove from heat and mix in cheese.
- Place a portion of the beef mixture in the center of each tortilla.
- Fold the sides and roll up the tortilla tightly.
- Heat oil in a pan over medium heat.
- Fry the chimichangas until golden brown on all sides.
- Drain on paper towels before serving.
Notes
- Serve with salsa and sour cream.
- Can add beans or peppers for extra flavor.
- Use shredded chicken or beans for a different filling.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Beef and Cheese Chimichangas, Mexican food, fried tortillas