These Beef and Cheese Chimichangas are crispy, golden, and packed with flavorful seasoned beef and gooey melted cheese. Wrapped in a flour tortilla and fried to perfection, they’re a delicious Tex-Mex favorite that’s easy to make at home in under 30 minutes!
Personal Story & Background
Growing up, chimichangas were a special treat we’d order at our favorite Mexican restaurant. I loved the crispy exterior and cheesy, savory filling inside. When I started making them at home, I discovered just how simple and customizable they can be. This version keeps the flavors bold and comforting, perfect for a family dinner or a fun weeknight meal!
Ingredient Notes
- Ground beef – Provides a rich and hearty filling.
- Flour tortillas – The base that crisps up beautifully when fried.
- Cheese (cheddar or Monterey Jack) – Melts into the beef for a gooey texture.
- Onion & garlic – Add depth of flavor to the filling.
- Taco seasoning – A quick way to enhance the beef with classic Tex-Mex spices.
- Vegetable oil – For frying, ensuring that perfect crispy texture.
Substitutions:
- Swap ground beef for shredded chicken or pork.
- Use a blend of cheeses like pepper jack for extra spice.
- Make it healthier by air-frying or baking instead of deep frying.
Step-by-Step Instructions
Step 1: Prepare the Beef Filling
- Heat a skillet over medium heat and cook the ground beef until browned.
- Drain excess fat, then add chopped onion and garlic, cooking until softened.
- Stir in taco seasoning and a splash of water, simmering until well combined.
- Remove from heat and mix in shredded cheese until melted.
Step 2: Assemble the Chimichangas
- Lay out tortillas and spoon beef and cheese mixture into the center.
- Fold in the sides, then roll tightly to form a secure burrito shape.
- Place seam-side down to prevent unraveling while frying.
Step 3: Fry to Perfection
- Heat about 1 inch of oil in a deep skillet to 350°F.
- Carefully place chimichangas seam-side down and fry for 2-3 minutes per side until golden brown.
- Remove and drain on paper towels.
Expert Tips for the Best Results
- Seal the chimichangas well – Use a bit of water or cheese to keep the edges secure.
- Fry at the right temperature – Too hot, and they burn; too cool, and they absorb too much oil.
- For a lighter version – Brush with oil and bake at 400°F for 20 minutes or air-fry at 375°F for 10 minutes.
Serving Suggestions
- Top with sour cream, guacamole, or salsa for extra flavor.
- Serve with Mexican rice and refried beans for a complete meal.
- Pair with a crisp salad for a lighter side.
Storage and Reheating Tips
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze before frying for up to 2 months; thaw slightly before cooking.
- Reheating: Reheat in an oven at 375°F for 10 minutes or air-fry for 5 minutes.
Frequently Asked Questions
1. Can I use corn tortillas instead?
Flour tortillas work best for frying, but you can use corn for a smaller, crispier version.
2. What’s the best oil for frying?
Vegetable, canola, or peanut oil all work well for frying at high temperatures.
3. Can I make these ahead of time?
Yes! Assemble them in advance and refrigerate until ready to fry or bake.
Conclusion
These Beef and Cheese Chimichangas are crispy, cheesy, and bursting with flavor—just like your favorite restaurant version but made at home! Whether you fry, bake, or air-fry them, they’re sure to be a crowd-pleaser. Try them out and let me know how you customize yours!
Print
Beef and Cheese Chimichanga
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 5 servings (increased by 2 servings) 1x
- Category: Main Dish, Tex-Mex
- Method: Fried (alternative: air-fried or baked)
- Cuisine: Mexican
Description
These Beef and Cheese Chimichangas are crispy, golden, and packed with flavorful seasoned beef and gooey melted cheese. Wrapped in a flour tortilla and fried to perfection, they’re a delicious Tex-Mex favorite that’s easy to make at home in under 30 minutes!
Ingredients
Ingredients:
- 1 lb ground beef
- 4 large flour tortillas
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 2 tablespoons vegetable oil (for frying)
- 1/4 cup water (for taco seasoning)
Substitutions:
- Swap ground beef for shredded chicken or pork.
- Use a blend of cheeses like pepper jack for extra spice.
- Make it healthier by air-frying or baking instead of deep frying.
Instructions
- Prepare the Beef Filling: Heat a skillet over medium heat and cook the ground beef until browned. Drain excess fat, then add chopped onion and garlic, cooking until softened. Stir in taco seasoning and a splash of water, simmering until well combined. Remove from heat and mix in shredded cheese until melted.
- Assemble the Chimichangas: Lay out tortillas and spoon beef and cheese mixture into the center. Fold in the sides, then roll tightly to form a secure burrito shape. Place seam-side down to prevent unraveling while frying.
- Fry to Perfection: Heat about 1 inch of oil in a deep skillet to 350°F. Carefully place chimichangas seam-side down and fry for 2-3 minutes per side until golden brown. Remove and drain on paper towels.
Notes
- Seal the chimichangas well: Use a bit of water or cheese to keep the edges secure.
- Fry at the right temperature: Too hot, and they burn; too cool, and they absorb too much oil.
- For a lighter version: Brush with oil and bake at 400°F for 20 minutes or air-fry at 375°F for 10 minutes.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450-500
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg
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