Beef and Cheese Chimichangas Recipe

Beef and cheese chimichangas are a Tex-Mex favorite, combining savory, seasoned beef with melted cheese, all wrapped in a crispy, golden tortilla. These deep-fried delights are a variation of a burrito, known for their indulgent texture and flavor. While typically fried, they can also be baked or air-fried for a lighter alternative.

Why You’ll Love This Recipe

1. Rich and Satisfying: Packed with flavorful beef and gooey cheese, chimichangas are pure comfort food.
2. Versatile: Easily customize the filling to suit your preferences—add beans, rice, or veggies!
3. Crowd-Pleaser: These crispy treats are always a hit at parties and family meals.
4. Make-Ahead Friendly: Prepare the filling in advance and assemble when ready to cook.

Step-by-Step Instructions

Step 1: Prepare the Beef Filling

1. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess grease.
2. Add diced onion and garlic to the skillet with the beef. Sauté for 2-3 minutes until softened and fragrant.
3. Stir in cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Mix well to evenly coat the beef.
4. Add salsa to the skillet. Reduce heat to medium-low and let the mixture simmer for 5 minutes to allow the flavors to meld.
5. Remove the skillet from heat and stir in ¾ cup of shredded cheese. Reserve the remaining ¼ cup for later use. Set the filling aside to cool slightly.

Step 2: Assemble the Chimichangas

1. Lay a tortilla flat on a clean surface.
2. Spoon 2-3 tablespoons of the beef filling onto the center of the tortilla.
3. Sprinkle a small amount of the reserved cheese over the filling.
4. Fold the sides of the tortilla inward, then roll it tightly from the bottom to create a burrito shape. Secure with a toothpick if needed.
5. Repeat with the remaining tortillas and filling.

Step 3: Fry the Chimichangas (Traditional Method)

1. Heat 2 cups of oil in a deep skillet over medium heat until it reaches 350°F (175°C).
2. Carefully place 2-3 chimichangas in the hot oil seam-side down. Avoid overcrowding the skillet.
3. Fry for 2-3 minutes per side, or until golden brown and crispy.
4. Use tongs to transfer the chimichangas to a plate lined with paper towels to drain excess oil.
5. Repeat with the remaining chimichangas.

Alternative Cooking Methods

Baking Method

1. Preheat your oven to 400°F (200°C).
2. Place the assembled chimichangas seam-side down on a baking sheet lined with parchment paper.
3. Brush the tops lightly with oil or melted butter for a crispy finish.
4. Bake for 20-25 minutes, flipping halfway through, until golden and crisp.

Air Fryer Method

1. Preheat your air fryer to 375°F (190°C).
2. Lightly brush the chimichangas with oil or spray with cooking spray.
3. Place in the air fryer basket in a single layer, seam-side down.
4. Cook for 8-10 minutes, flipping halfway through, until crisp and golden.

Serving Suggestions

• Serve chimichangas hot, topped with your favorite garnishes like sour cream, guacamole, and fresh cilantro.
• Pair with classic Tex-Mex sides such as refried beans and Spanish rice for a complete meal.
• Add a drizzle of queso or hot sauce for extra indulgence.

Tips for Success

1. Seal the Tortillas Well: Use a toothpick or slightly dampened edges to ensure the tortillas stay closed during cooking.
2. Don’t Overfill: Overstuffed tortillas can burst during frying or baking. Stick to 2-3 tablespoons of filling per chimichanga.
3. Monitor Oil Temperature: Use a thermometer to keep oil at 350°F for consistent results.
4. Use Quality Tortillas: Opt for soft, pliable flour tortillas that won’t tear during rolling.

Variations

1. Shredded Chicken Chimichangas: Swap ground beef for shredded rotisserie chicken and use the same seasoning blend.
2. Vegetarian Option: Replace meat with a mixture of black beans, corn, and diced bell peppers.
3. Cheesy Explosion: Add more cheese inside and sprinkle some on top before serving.
4. Spicy Kick: Add diced jalapeños or a splash of hot sauce to the beef mixture.

Make-Ahead and Storage

1. Make-Ahead: Prepare and assemble the chimichangas up to 1 day in advance. Store in an airtight container in the refrigerator and fry or bake when ready.
2. Freezing: Wrap uncooked chimichangas in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before cooking.
3. Reheating: Reheat leftovers in the oven or air fryer to maintain crispness.

Frequently Asked Questions

1. Can I use corn tortillas instead of flour?

Corn tortillas are more prone to cracking and aren’t ideal for chimichangas. Flour tortillas are recommended for their flexibility and texture.

2. What oil is best for frying?

Canola or vegetable oil works best due to their high smoke points and neutral flavors.

3. Can I make them gluten-free?

Yes! Use gluten-free flour tortillas and ensure other ingredients, like salsa, are certified gluten-free.

4. What cheese works best?

A Mexican blend of cheddar, Monterey Jack, and Colby Jack is ideal, but feel free to use your favorite melty cheese.

Conclusion

Beef and cheese chimichangas are a delicious way to bring the bold flavors of Tex-Mex cuisine to your table. Whether you fry, bake, or air-fry them, these golden, crispy treats are bound to become a family favorite. With customizable fillings and toppings, they’re perfect for any occasion—from casual weeknight dinners to celebratory feasts.

Gather your ingredients, follow this detailed guide, and enjoy the satisfying crunch and gooey, cheesy goodness of homemade chimichangas!

Yield: 6

Beef and Cheese Chimichangas Recipe

Print

Beef and cheese chimichangas are a Tex-Mex favorite, combining savory, seasoned beef with melted cheese, all wrapped in a crispy, golden tortilla. These deep-fried delights are a variation of a burrito, known for their indulgent texture and flavor. While typically fried, they can also be baked or air-fried for a lighter alternative.

Prep Time 15 minutes

Cook Time 20 minutes

Ingredients

• For the Filling:
• 1 lb ground beef
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup salsa or diced tomatoes with green chilies
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• For the Chimichangas:
• 6 large flour tortillas
• 1/4 cup melted butter or neutral cooking oil
• Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes, or shredded lettuce

Instructions

1. Prepare the Filling
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
Add the onion and garlic, cooking until softened, about 2-3 minutes.
Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
Mix in the salsa or diced tomatoes and simmer for 5 minutes until slightly thickened.
Remove from heat and stir in the shredded cheddar and Monterey Jack cheeses. Set aside.
2. Assemble the Chimichangas
Preheat your oven to 400°F (200°C) or prepare an air fryer if using.
Lay a tortilla flat and spoon about 1/3 cup of the beef mixture into the center.
Fold the sides of the tortilla over the filling, then roll it tightly from the bottom to form a burrito shape. Repeat with the remaining tortillas and filling.
3. Bake or Air Fry the Chimichangas
For Oven Baking:
Place the chimichangas seam-side down on a baking sheet lined with parchment paper.
Brush each with melted butter or oil.
Bake for 15-20 minutes, flipping halfway through, until golden and crispy.
For Air Frying:
Place the chimichangas in the air fryer basket, seam-side down.
Brush with oil or butter.
Air fry at 375°F (190°C) for 8-10 minutes, flipping halfway, until crispy.
4. Serve
Top the chimichangas with sour cream, guacamole, or your favorite toppings.
Serve with a side of salsa or Mexican rice for a complete meal.

Notes

• Make It Spicy: Add diced jalapeños or a dash of hot sauce to the filling for extra heat.
• Cheese Variations: Use pepper jack, queso fresco, or any melty cheese of your choice.