Welcome to the world of crispy, decadent chimichangas! This recipe for beef and cheese chimichangas is about to become your new favorite. Packed with seasoned beef and melty cheese, and enveloped in a crispy shell, these chimichangas are perfect for a family dinner or a fun weekend meal prep.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup Monterey Jack cheese
- 6 large flour tortillas
- Vegetable oil for frying
Equipments
- Large skillet
- Mixing spoon
- Frying pan
- Tongs
- Papertowels
How to Make Beef and Cheese Chimichangas – Step By Step
Step 1: Cook the Ground Beef
In a large skillet over medium heat, add the ground beef and cook until it starts to brown. As the beef cooks, break it apart with a spatula to ensure even cooking. Once the meat is browned, add in the diced onion and sauté until the onion becomes translucent. Season the beef mixture with garlic powder, cumin, chili powder, salt, and pepper. Stir everything well and let it cook for a few more minutes so that the flavors meld together. Remove the skillet from heat and allow the mixture to cool slightly.
Step 2: Assemble the Chimichangas
Lay out the flour tortillas on a clean work surface. Evenly distribute the beef mixture onto the center of each tortilla. Sprinkle a generous amount of cheddar and Monterey Jack cheese over the beef. Fold the sides of the tortilla inwards and roll it up tightly into a burrito shape, ensuring that the filling is secured inside.
Step 3: Fry the Chimichangas
In a frying pan, heat about an inch of vegetable oil over medium-high heat. To test if the oil is ready, drop a small piece of tortilla into the oil; if it sizzles, the oil is ready. Using tongs, carefully place one or two chimichangas seam-side down into the hot oil. Fry them until golden brown and crispy on both sides, about 2-3 minutes per side. Once cooked, transfer the chimichangas to a plate lined with paper towels to drain any excess oil.
How to Serve Beef and Cheese Chimichangas
These chimichangas are best served hot and crispy. Consider topping them with some sour cream, salsa, or guacamole for an extra burst of flavor. Serve them alongside a fresh salad or some seasoned rice for a complete meal.
Recipe Success Tips & Suggestions
For a healthier version, you can bake the chimichangas instead of frying. Simply brush them with a little oil and bake in a preheated oven at 400°F (200°C) until crispy. Experiment with different cheeses or add jalapeños for a bit of spice. Don’t overcrowd the pan when frying to ensure an even, crispy texture.
Pumped-Up Protein: Beef & Cheese Chimichangas
If you’re looking to give your dish a high-protein boost, consider incorporating some black beans into the beef mixture. Not only will beans increase the protein content, but they also add a deliciously creamy texture and complement the beef beautifully. Replace part of the cheese with cottage cheese for an even higher protein hit!
Chimichangas With Fewer Carbs? You’ve Got It!
Are you on a low-carb diet? No worries! Swap those flour tortillas with low-carb, high-fiber tortillas. You can also opt for a cauliflower or zucchini wrap to further cut the carbs while still enjoying a tasty and satisfying meal. This way, you can indulge guilt-free while sticking to your nutritional goals.
Storage Instructions
To store leftover chimichangas, let them cool completely before wrapping them tightly in aluminum foil. Store in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through.
FAQs
- Can I freeze beef and cheese chimichangas?
Yes, you can freeze them before frying. Thaw them in the refrigerator overnight and then proceed with frying or baking. - Is it possible to use corn tortillas instead of flour?
While flour tortillas hold up better when frying, corn tortillas can be used for a softer shell. However, ensure they’re fresh to avoid cracking. - What’s the best oil for frying chimichangas?
Vegetable oil, canola oil, or peanut oil are excellent choices as they have high smoke points. - Can these be made in an air fryer?
Absolutely! Spray them with a bit of oil and air fry at 400°F (200°C) for about 8-10 minutes, flipping halfway through.
Final Thoughts on Our Beef and Cheese Chimichangas Recipe
Beef and cheese chimichangas are a crowd-pleaser that melds crispy textures with gooey, cheesy centers. Feel free to play around with fillings and toppings to make this dish your own. Share the recipe with friends, leave a comment with your variations, and let this recipe become a staple in your home kitchen!
Beef and Cheese Chimichangas
Ingredients
Main Ingredients
- ground beef
- medium onion
- garlic powder
- ground cumin
- chili powder
- salt and pepper
- shredded cheddar cheese
- Monterey Jack cheese
- large flour tortillas
- vegetable oil
Instructions
Steps
- In a large skillet over medium heat, cook ground beef, breaking it apart with a spatula. Add diced onion, cook until translucent, and season with garlic powder, cumin, chili powder, salt, and pepper. Mix well and remove from heat.
- Lay out tortillas on a clean surface. Distribute beef mixture on each, add cheddar and Monterey Jack cheese. Fold sides inwards and roll tightly to form a burrito.
- In a frying pan, heat oil over medium-high. Fry chimichangas seam-side down until golden on both sides. Transfer to paper towel-lined plate to drain excess oil.