Beef and Cheese Chimichangas Recipe
If you love crispy Mexican-inspired meals, this Beef and Cheese Chimichangas Recipe is a must-try. It is crispy outside, cheesy inside, and packed with rich beef flavor.
Ingredients
- 1 pound 450g ground beef
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 large flour tortillas
- Vegetable oil for frying
Optional Toppings
- Sour cream
- Guacamole
- Fresh salsa
- Chopped cilantro
- Sliced jalapeños
- Diced tomatoes
- Shredded lettuce
Instructions
Cook the Onion and Garlic
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft. Stir in the garlic and cook for one more minute. This builds a rich and flavorful base for your delicious filling.
Brown the Beef
- Add the ground beef to the skillet. Break it into small pieces using a wooden spoon. Cook until the beef is fully browned. Drain any extra grease so the filling stays rich but not oily.
Add the Seasonings
- Mix in the chili powder, cumin, paprika, onion powder, garlic powder, salt, and black pepper. Stir well so every piece of beef gets coated. Cook for two more minutes to bring out the spices.
Stir in the Salsa
- Pour the salsa into the beef mixture. Stir everything together until well combined. Let the mixture simmer for about five minutes. This helps the flavors blend beautifully and keeps the filling moist.
Add the Cheese
- Remove the skillet from the heat. Let the filling cool for a few minutes. Stir in half of both cheeses. The cheese melts into the warm beef and creates a creamy filling.
Fill the Tortillas
- Lay each tortilla flat on a clean surface. Spoon the beef mixture into the center. Sprinkle the remaining cheese over the filling. Do not overfill or rolling becomes difficult.
Roll the Chimichangas
- Fold both sides toward the center. Fold the bottom over the filling. Roll tightly until fully closed. Make sure the seam stays underneath to help keep the chimichanga sealed.
Fry Until Crispy
- Heat vegetable oil in a deep skillet over medium heat. Fry each chimichanga for about three minutes per side until golden brown and crispy. Place them on paper towels to remove extra oil.
Serve and Enjoy
- Serve the hot chimichangas with sour cream, salsa, or guacamole. Add fresh cilantro for color and flavor. Enjoy while the cheese is warm and perfectly melted.
Notes
- Warm tortillas before filling to prevent cracking.
- Drain beef well for a crispier result.
- Add black beans for extra texture.
- Mix in corn for natural sweetness.
- Use pepper jack cheese for extra heat.
- Bake instead of frying for a lighter meal.
- Brush tortillas with oil before baking.
- Add diced green chilies for more flavor.
- Make mini chimichangas for parties.
- Freeze uncooked chimichangas for easy meals later.