If you’ve ever dreamed of crispy, golden parcels stuffed with savory, cheesy goodness, then Beef and Cheese Chimichangas are about to become your new obsession! Imagine a warm flour tortilla wrapped around flavorful seasoned beef, melty cheese, and just a hint of spice—then crisped to perfection so every bite is a delightful contrast of crunch and tenderness. Whether you’re looking for a family-friendly dinner, a fun party entrée, or a way to spice up taco night, this recipe brings a little fiesta to your table with very little fuss.
Ingredients You’ll Need
The joy of making Beef and Cheese Chimichangas is how perfectly the ingredients come together, each one bringing its own unique charm to the dish. This lineup is simple but each element delivers on taste, texture, or color—a true celebration of Tex-Mex comfort food.
- Ground beef: Choose 80% or 85% lean for maximum flavor and juiciness in the filling.
- Onion: Finely chopped so it practically melts into the beef, giving sweet savoriness in every bite.
- Garlic: Fresh minced garlic wakes up the whole pan with aroma and a little kick.
- Ground cumin: Essential for that signature earthy, warm, unmistakably Mexican flavor.
- Chili powder: Adds depth, color, and a gentle heat—be generous for an extra bold punch!
- Paprika: For smoky undertones and extra appeal in both flavor and color.
- Salt: Brings all the flavors together; taste and adjust if you like.
- Black pepper: Just enough for a kiss of subtle warmth and balance.
- Salsa or taco sauce: Adds moisture and tang, helping bind the filling while keeping it juicy.
- Shredded cheddar or Mexican blend cheese: For that signature gooey, melty texture—don’t skimp!
- Flour tortillas (large): Sturdy enough for folding and frying but still deliciously tender inside.
- Vegetable oil: Whether you’re frying or brushing for the oven, oil is key for that mouthwatering golden crust.
- Optional toppings: Sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, and cilantro—dress your chimis to the nines!
How to Make Beef and Cheese Chimichangas
Step 1: Brown the Beef and Onion
Start by heating a large skillet over medium heat, then add your ground beef and finely chopped onion. Sauté together, breaking up the beef with your spoon, until it’s nicely browned and the onions have softened—this usually takes about 6–8 minutes. Be sure to drain off any excess grease so your filling isn’t greasy. The aroma in your kitchen at this point already promises magic!
Step 2: Spice it Up
Sprinkle in the minced garlic, cumin, chili powder, paprika, salt, and black pepper. Stir constantly for a minute or two until that fragrant cloud hits—this is where the flavor profile really comes alive. The spices will bloom in the residual fat, coating each piece of beef and infusing the whole filling with warmth and depth.
Step 3: Add Salsa and Simmer
Pour in the salsa (or taco sauce), stirring to fully combine everything. Let the mixture simmer for 2–3 minutes—enough time for all the flavors to meld and the filling to become wonderfully saucy but not wet. Remove the skillet from heat and let it cool slightly, which also helps firm up the filling before rolling.
Step 4: Mix in the Cheese
Once the beef mixture has cooled just a bit, stir in the shredded cheese. This prevents the cheese from melting completely and separating, so you get glorious pockets of cheesy goodness in every bite. The filling should be thick, sticky, and easy to scoop.
Step 5: Fill and Roll
Lay out your tortillas and spoon a generous half cup of the beef and cheese mixture right in the center. Fold in the sides, then roll tightly from the bottom up, burrito-style. Good rolling keeps the filling secure and helps the chimichangas hold their shape during cooking.
Step 6: Cook to Crispy Perfection
To fry: Heat about an inch of vegetable oil in a deep skillet over medium heat. Once it shimmers, nestle the chimichangas seam-side down and fry for 2–3 minutes per side, rotating until all sides are golden brown and irresistibly crisp. Drain them on paper towels.
To bake: Arrange seam-side down on a baking sheet, brush or spray lightly with oil, and bake at 400°F (200°C) for 18–20 minutes. This version still gets you a lovely crunch with a fraction of the oil.
Step 7: Serve Hot
Pile your Beef and Cheese Chimichangas onto a plate, piping hot and ready for their grand entrance at the table. This is when you can get creative with toppings—family and friends will be seconds away from food bliss!
How to Serve Beef and Cheese Chimichangas
Garnishes
Nothing transforms Beef and Cheese Chimichangas quite like a rainbow of vibrant toppings. Cool dollops of sour cream, a scoop of guacamole, a drizzle of salsa, shredded lettuce, juicy diced tomatoes, and maybe a sprinkling of chopped cilantro. Each adds a little something extra in taste, texture, and color, turning every plate into a miniature fiesta.
Side Dishes
Classic sides like Mexican rice, refried beans, or a crisp corn salad are wonderful companions. If you’re feeling adventurous, a tangy slaw or grilled vegetables balance out the rich, cheesy chimichangas and round out the meal beautifully.
Creative Ways to Present
Try serving individual Beef and Cheese Chimichangas on wooden boards with an array of little bowls filled with different salsas and toppings. Or, serve them sliced in half on a large platter for sharing at parties. Mini versions make for an unforgettable appetizer spread—just use small tortillas and get creative!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Beef and Cheese Chimichangas, let them cool to room temperature, then store them in an airtight container in the fridge. They’ll stay delicious for up to 3 days, and the flavor deepens even more overnight.
Freezing
To freeze, wrap each cooled chimichanga tightly in foil or plastic wrap and store in a freezer bag. They’ll keep beautifully for up to 2 months. This makes them perfect for meal prepping, lunchboxes, or surprise cravings!
Reheating
For best results, reheat chimichangas in the oven or air fryer to recrisp the tortillas—about 10 minutes at 375°F usually does the trick. If you’re in a hurry, a quick microwave warm-up works, but the exterior won’t be as crispy.
FAQs
Can I use a different meat or make it vegetarian?
Absolutely! Try ground turkey, shredded chicken, or even black beans and veggies for a meatless twist. The classic Beef and Cheese Chimichangas filling is wonderfully versatile and still tastes fantastic with substitutions.
What’s the best cheese to use?
A Mexican blend or sharp cheddar gives you gooey melt and bold flavor, but Monterey Jack or Pepper Jack work great too. Don’t be afraid to mix cheeses for your ultimate custom blend!
How do I prevent the chimichangas from falling apart while frying?
Make sure to roll them tightly and place them seam-side down in the pan. If needed, you can secure them with a toothpick (just remember to remove it before serving). The cheese acts as a natural glue once melted.
Can I make Beef and Cheese Chimichangas ahead of time?
Definitely! Prepare and roll the chimichangas, then refrigerate in a covered container. Fry or bake right before serving, or reheat as directed for a quick weeknight dinner.
Are Beef and Cheese Chimichangas spicy?
They’re flavorful with a mild heat from the spices and salsa, but you can easily adjust the spice level by choosing a milder or hotter salsa, or increasing the chili powder to your taste.
Final Thoughts
If you’re looking for a comforting, crowd-pleasing dish, Beef and Cheese Chimichangas are a surefire hit. Bring a dash of crunchy, cheesy excitement to your dinner table—the smiles and empty plates will say it all. I can’t wait for you to try these and make your own unforgettable meal!
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Beef and Cheese Chimichangas Recipe
- Total Time: 35 minutes
- Yield: 6 chimichangas 1x
- Diet: Non-Vegetarian
Description
These Beef and Cheese Chimichangas are a delicious and satisfying meal that combines seasoned ground beef, melted cheese, and flavorful spices, all wrapped in a crispy tortilla. Whether fried or baked, they are sure to be a hit with your family!
Ingredients
For the Chimichangas:
- 1 pound ground beef
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup salsa or taco sauce
- 1½ cups shredded cheddar or Mexican blend cheese
- 6 large flour tortillas
- vegetable oil, for frying or brushing if baking
Optional Toppings:
- Sour cream
- Guacamole
- Salsa
- Shredded lettuce
- Diced tomatoes
- Chopped cilantro
Instructions
- Cook the Beef: In a large skillet over medium heat, cook the ground beef and onion until browned and cooked through. Drain excess grease. Add garlic, cumin, chili powder, paprika, salt, and pepper. Stir until fragrant. Mix in salsa and simmer.
- Prepare the Filling: Remove from heat and let cool slightly. Stir in shredded cheese.
- Assemble the Chimichangas: Spoon beef and cheese mixture onto each tortilla. Fold in the sides, then roll up tightly.
- To Fry: Fry chimichangas in hot oil until golden and crispy. Drain on paper towels.
- To Bake: Bake chimichangas in the oven until golden and crisp.
- Serve: Top with your favorite toppings and enjoy!
Notes
- For a lighter version, air fry the chimichangas at 375°F for 8–10 minutes.
- You can also use ground turkey or shredded chicken in place of beef.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 480
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 75 mg
