How to Make a Delicious Beef and Cheese Chimichanga
Indulge in the ultimate comfort food with this Beef and Cheese Chimichanga recipe, a delightful twist on traditional Mexican cuisine that promises a crispy, cheesy, and meaty experience with every bite. Chimichangas are essentially deep-fried burritos, filled with a savory mixture of spiced beef and melted cheese, then wrapped in a tortilla that crisps up to golden perfection. This dish is perfect for those seeking to bring the flavors of a Mexican fiesta right into their kitchen. Whether you’re hosting a dinner party or simply craving something indulgently satisfying, these chimichangas are sure to impress.
Why Youโll Love Beef and Cheese Chimichanga:
- Crispy and Flavorful: The golden, crispy exterior encases a rich, flavorful beef and cheese filling.
- Customizable: Easily adapt the fillings to include your favorite ingredients or to accommodate dietary preferences.
- Crowd-Pleaser: Ideal for gatherings, satisfying even the most discerning palates.
- Satisfying Meal: Serve with sides of rice, beans, or a fresh salad for a complete and hearty meal.
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Ingredients Notes For Beef and Cheese Chimichanga:
- Beef: Ground beef is seasoned and cooked until perfectly tender. Feel free to substitute with ground turkey or chicken for a lighter option.
- Cheese: A blend of shredded cheddar and Monterey Jack cheese melts beautifully, adding gooeyness to the filling.
- Tortillas: Large flour tortillas work best, providing enough space to wrap the filling securely.
- Seasonings: A mix of chili powder, cumin, garlic powder, and onion powder adds depth and authenticity to the beef filling.
- Vegetables: Diced onions and green chilies (optional) incorporated into the beef mixture enhance the overall flavor profile.
- Oil: For frying, ensuring the chimichangas achieve that quintessential crispy exterior.
Recipe Steps:
- Cook the Beef: In a skillet, cook the ground beef with diced onions until the meat is browned. Drain excess fat. Stir in the seasonings and green chilies, cooking for a few more minutes.
- Assemble Chimichangas: On each flour tortilla, place a portion of the beef mixture and a generous amount of shredded cheese. Fold in the sides and roll up tightly.
- Fry Chimichangas: In a deep skillet or fryer, heat oil to about 375ยฐF (190ยฐC). Fry each chimichanga until golden and crispy, turning as needed. Drain on paper towels.
- Serve: Serve hot, garnished with sour cream, salsa, guacamole, or queso, alongside your favorite Mexican sides.
Storage Options:
- Refrigerate: Cool any leftovers and store in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
- Freeze: Freeze cooled chimichangas on a baking sheet, then transfer to a freezer bag. Reheat from frozen in the oven.
How to Make a Delicious Beef and Cheese Chimichanga
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
For the Beef Filling:
- 1 tablespoon vegetable oil
- 1 lb ground beef
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1/2 cup beef broth
- 1 can 4 ounces green chiles, drained (optional)
For Assembly:
- 8 large flour tortillas
- 1 1/2 cups shredded cheddar cheese or a blend of cheddar and Monterey Jack
- Vegetable oil for frying
For Serving:
- Sour cream
- Guacamole
- Salsa
- Chopped lettuce and diced tomatoes optional
Instructions
Prepare the Beef Filling:
- Cook Beef: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the ground beef and cook until it's no longer pink, breaking it apart with a spoon.
- Add Aromatics: Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is translucent.
- Season: Stir in the taco seasoning, beef broth, and green chiles (if using). Let the mixture simmer until most of the liquid has evaporated, about 5-7 minutes. Remove from heat and let it cool slightly.
Assemble the Chimichangas:
- Fill Tortillas: Lay out the flour tortillas on a flat surface. Divide the beef mixture among the tortillas, placing it in the center. Top each with shredded cheese.
- Fold: Fold in the sides of each tortilla, then roll them up tightly to enclose the filling.
- Secure: Use toothpicks to secure the ends of the tortillas, if necessary.
Fry the Chimichangas:
- Heat Oil: In a large skillet or a deep fryer, heat about 1 inch of vegetable oil to 375ยฐF (190ยฐC).
- Fry: Fry the chimichangas in batches, seam side down first, turning once, until they are golden brown and crispy, about 2-3 minutes per side.
- Drain: Remove the chimichangas from the oil and drain them on paper towels. Remove any toothpicks if you used them.
Serve:
- Serve the chimichangas hot, accompanied by sour cream, guacamole, salsa, and any other desired toppings, such as chopped lettuce and diced tomatoes.
Would love to bake these instead of fry. What temp would you recommend and for how long?
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