why make this recipe
Beef and Cheese Chimichangas are a fantastic way to enjoy a hearty, flavorful meal wrapped in a crispy tortilla. They blend the rich flavors of seasoned beef and melted cheese, making them a comforting dish perfect for any occasion. Plus, they are easy to make and can be customized with your favorite toppings, making them a hit with both family and friends.
how to make Beef and Cheese Chimichangas
Ingredients:
- 1 lb ground beef
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 packet (1 oz) taco seasoning (or homemade)
- ½ cup salsa
- 1 cup refried beans
- 1 ½ cups shredded cheddar cheese (or Mexican blend)
- 6 large flour tortillas (burrito-size)
- 2 tbsp vegetable oil (for brushing/frying)
Directions:
- Cook the beef filling: In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is tender. Drain excess grease. Stir in garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until well combined.
- Assemble the chimichangas: Spread a spoonful of refried beans down the center of each tortilla. Top with a generous scoop of the beef mixture and a handful of shredded cheese. Fold in the sides and roll up tightly like a burrito.
- Cook the chimichangas:
- Oven method (healthier): Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush lightly with vegetable oil and bake for 18–20 minutes, flipping once, until golden and crispy.
- Skillet method (crispier): Heat 2–3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam-side down and cook 2–3 minutes per side until golden and crisp.
- Serve: Remove from heat and let rest for 2 minutes before serving. Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.
how to serve Beef and Cheese Chimichangas
Serve these chimichangas hot and crispy with a side of your favorite dipping sauces like sour cream or guacamole. They make a great appetizer or a main dish at any meal. You can also garnish with fresh lettuce, diced tomatoes, or cilantro to add a personal touch.
how to store Beef and Cheese Chimichangas
If you have leftovers, let the chimichangas cool completely. Store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven for a few minutes to restore their crispiness.
tips to make Beef and Cheese Chimichangas
- Make sure to drain off any excess grease after browning the beef to keep the chimichangas from getting soggy.
- For an extra kick, add diced jalapeños or hot sauce to the beef mixture.
- If you’re short on time, you can use store-bought refried beans to make the assembly quicker.
variation
You can customize the chimichangas by adding different ingredients like black beans, corn, or even chicken. For a vegetarian option, use beans and veggies instead of beef.
FAQs
- Can I freeze Beef and Cheese Chimichangas?
- Yes, you can freeze them before or after cooking. Just make sure to wrap them individually to prevent freezer burn.
- How do I make these chimichangas spicier?
- You can add spices like cayenne pepper to the beef filling or use spicy salsa.
- Can I use whole wheat tortillas instead?
- Absolutely! Whole wheat tortillas are a great alternative that adds more fiber to the meal.
Beef and Cheese Chimichangas
Ingredients
Method
- In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is tender. Drain excess grease.
- Stir in garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until well combined.
- Spread a spoonful of refried beans down the center of each tortilla.
- Top with a generous scoop of the beef mixture and a handful of shredded cheese.
- Fold in the sides and roll up tightly like a burrito.
- For oven method (healthier): Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet, brush lightly with vegetable oil and bake for 18–20 minutes, flipping once, until golden and crispy.
- For skillet method (crispier): Heat 2–3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam-side down and cook 2–3 minutes per side until golden and crisp.
- Remove from heat and let rest for 2 minutes before serving.
- Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.