Crispy Beef and Cheese Chimichangas Recipe
Chimichangas—crispy, golden, and stuffed with savory fillings—are a beloved Mexican-American dish that’s perfect for any occasion. Whether you’re making them for a family dinner, a party, or just craving something indulgent, Crispy Beef and Cheese Chimichangas will never disappoint. With seasoned ground beef, melted cheese, and a crispy exterior, this recipe brings together a wonderful blend of textures and flavors.
The combination of seasoned beef with gooey cheese wrapped in a soft flour tortilla and then fried until crispy is the kind of dish that satisfies your cravings for both comfort and spice. You can customize this dish with your favorite toppings, sides, and salsas, making it a versatile choice for both quick meals and celebratory occasions.
Why You’ll Love This Recipe
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Crispy + Cheesy: The contrast between the crispy exterior and melty cheese inside is a perfect combination.
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Customizable: Fill the chimichangas with any ingredients you prefer—add rice, beans, or extra veggies.
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Perfect for Meal Prep: Make them in advance and store them in the fridge or freezer for an easy meal.
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Great for Sharing: This recipe makes several servings, perfect for a family dinner or party.
Serving Suggestions
Side Dishes:
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Mexican Rice: A classic side that pairs perfectly with the flavors of chimichangas. Try cilantro-lime rice or seasoned Spanish rice.
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Refried Beans: Creamy refried beans are a perfect complement to the crispy texture of chimichangas.
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Grilled Vegetables: Lightly charred peppers, onions, and zucchini make a great vegetable side.
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Corn on the Cob: Mexican street corn (Elote) with lime and cotija cheese is a flavorful side dish to complete your meal.
Toppings:
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Guacamole: A creamy avocado dip that adds a cool contrast to the hot, crispy chimichangas.
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Pico de Gallo: Fresh tomato salsa adds a burst of brightness and texture.
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Sour Cream: A cool, tangy contrast that balances out the richness of the beef and cheese.
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Shredded Lettuce: Fresh lettuce adds a crunchy element that complements the dish.
Pro Tips for Perfect Chimichangas
1. Ensure Even Cooking
Make sure the oil is at the right temperature before frying. Too hot, and the chimichangas will burn before the inside is heated through; too cold, and they’ll absorb too much oil and become greasy.
2. Use Lean Ground Beef
If you prefer a leaner option, you can substitute ground turkey or chicken for the beef. Just be sure to adjust the seasoning to suit the milder flavor of poultry.
3. Don’t Overstuff the Tortillas
While it’s tempting to load the tortillas with filling, overstuffing them can make them harder to roll and fry. Aim for a balanced amount of filling to avoid bursting.
4. Frying Alternatives
For a lighter version, you can bake the chimichangas. Spray them lightly with cooking oil and bake them in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
5. Make Ahead
You can assemble the chimichangas ahead of time and store them in the fridge for up to 2 days. When ready to fry, bring them to room temperature before cooking.
Variations and Customizations
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Vegetarian Option: Skip the beef and use sautéed vegetables, such as bell peppers, onions, mushrooms, and zucchini. You can also add black beans or pinto beans for protein.
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Spicy Chimichangas: Add diced green chilies, chipotle peppers, or jalapeños to the beef filling for extra heat.
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Cheese Variations: Experiment with different types of cheese, such as sharp cheddar, pepper jack, or even a mix of mozzarella and queso fresco.
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Make it Saucy: Drizzle your chimichangas with enchilada sauce or a creamy jalapeño ranch dressing for extra flavor.
Conclusion
Crispy Beef and Cheese Chimichangas are a crowd-pleasing, delicious dish that combines crispy fried tortillas with savory, seasoned beef and melted cheese. With a few simple ingredients, you can create a flavorful and satisfying meal that everyone will love. Whether served with rice, beans, or a fresh salsa, these chimichangas are perfect for any occasion.
Crispy Beef and Cheese Chimichangas Recipe
Ingredients
- For the Beef Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup diced tomatoes (fresh or canned)
- 1/4 cup beef broth (or water)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- For Assembling:
- 4 large flour tortillas (8-10 inches)
- 1/2 cup sour cream (optional)
- 1/4 cup fresh cilantro, chopped (optional)
- Lime wedges (optional)
- For Frying:
- 2 cups vegetable oil (or enough to submerge the chimichangas)
Instructions
- Cook the Beef Filling:
In a large skillet, heat a little oil over medium heat. Add the ground beef, breaking it up with a spoon, and cook until browned (about 5-7 minutes). Drain excess fat if needed. - Season the Beef:
Add the chopped onion and garlic to the pan with the beef and cook until softened, about 2-3 minutes. Stir in chili powder, cumin, paprika, onion powder, salt, and pepper. Cook for another 1–2 minutes to toast the spices. - Add Tomatoes and Simmer:
Stir in the diced tomatoes and beef broth. Simmer for 5–7 minutes, until the liquid has mostly evaporated. Remove from heat and let the beef mixture cool slightly. - Assemble the Chimichangas:
Lay the flour tortillas flat. Divide the beef mixture evenly among the tortillas, placing it in the center. Sprinkle each with equal amounts of shredded cheddar and Monterey Jack cheeses. Fold in the sides of the tortilla and roll it up tightly to form a burrito shape. - Fry the Chimichangas:
Heat the vegetable oil in a large skillet or deep fryer over medium-high heat (about 350°F or 175°C). Carefully place the chimichangas seam-side down into the hot oil, frying in batches if necessary. Fry for 3-4 minutes on each side, or until golden brown and crispy. Use tongs to remove the chimichangas and place them on paper towels to drain excess oil. - Serve:
Serve the crispy chimichangas with a dollop of sour cream, a sprinkle of fresh cilantro, and lime wedges on the side.