Crispy Beef and Cheese Chimichanga Recipe for Taco Tuesday

Crispy golden chimichangas packed with savory beef and melted cheese promise an explosion of Mexican-inspired flavors.

Authentic ingredients blend seamlessly in this mouthwatering creation.

Deep frying transforms simple ingredients into a crunchy delicacy bursting with robust seasonings.

Stuffed tortillas create a perfect handheld meal that satisfies serious hunger.

Regional spices infuse each bite with incredible depth and complexity.

You’ll love how quickly these chimichangas come together in your kitchen.

Surprise everyone at the dinner table with this irresistible southwestern specialty that begs to be devoured.

Beef and Cheese Chimichanga With Crunch and Heat

• Quick Family Feast: Perfect for busy weeknight dinners where everyone craves something deliciously satisfying and fun to eat.
• Minimal Cooking Skills Required: Beginner-friendly recipe that lets home cooks create restaurant-style Mexican dishes without complex techniques or advanced culinary knowledge.
• Customizable Comfort Food: Easily adaptable by switching meats, adding extra spices, or incorporating different cheese varieties to match personal taste preferences.
• Crowd-Pleasing Presentation: Crispy golden exterior with melted cheese inside creates an impressive meal that looks more complicated than its straightforward preparation suggests.

Beef & Cheese Chimichanga Ingredients

Main Ingredients:

• Ground Beef: Rich protein base with deep savory flavor, choose lean cuts for less grease.
• Shredded Cheese: Adds creamy melting texture and extra richness to the filling.
• Taco Seasoning: Provides robust Mexican-style spice blend for authentic taste profile.

• Large Flour Tortillas: Soft wrapper that holds filling securely, select fresh and pliable tortillas.

• Onion, Garlic: Classic flavor foundation that adds depth and complexity to beef mixture.

• Vegetable Oil: Essential for crispy golden exterior, use neutral high-heat oil for best results.

• Water: Helps blend seasoning and create moisture in beef mixture.

Paper Towels: Used for draining excess oil after frying, ensures crisp texture.

Beef & Cheese Chimichangas Assembly and Frying

Step 1: Sizzle The Savory Beef Base

Warm a skillet over medium flame and crumble ground beef, cooking until it turns beautifully brown.

• Diced onions
• Minced garlic

Sauté until vegetables become soft and fragrant.

Sprinkle taco seasoning over the mixture and add a quick splash of water.

Let everything simmer and meld together.

Once perfect, switch off heat and fold in shredded cheese, allowing it to melt smoothly into the beef.

Step 2: Wrap And Secure The Delicious Bundle

Spread out large flour tortillas on a clean work surface.

Spoon the warm beef and cheese mixture directly into the center of each tortilla.

Carefully fold the sides inward, then roll tightly to create a compact burrito-like package.

Position each chimichanga seam-side down to ensure it stays sealed during cooking.

Step 3: Crisp And Golden Frying Adventure

Pour vegetable oil into a deep skillet, reaching about one inch deep.

Heat oil until it reaches 350°F.

Gently lower chimichangas into the hot oil, placing them seam-side down.

Fry each side for 2-3 minutes until they transform into a gorgeous golden brown color.

Transfer to paper towels to drain excess oil, letting them rest momentarily before serving.

Crispy Cooking Tips for Beef Chimichangas

• Ensure tortilla edges are tightly folded to prevent filling from leaking during frying, creating a perfect crispy exterior.
• Select large, sturdy flour tortillas that can hold the beef mixture without tearing and maintain their shape when fried.
• Use a thermometer to maintain consistent 350°F oil, preventing soggy or overly greasy chimichangas and ensuring even browning.
• Pat chimichangas on paper towels after frying to remove extra oil and keep the texture crisp and light.
• Experiment with adding diced bell peppers, jalapeños, or black beans to the beef mixture for extra flavor and nutrition.

Chimichanga Storage Instructions

• Store leftover chimichangas in an airtight container within 2 hours of cooking. Keep them flat to maintain their crispy texture. Refrigerated chimichangas stay fresh for 3-4 days.
• Wrap each chimichanga individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Label the bag with the date to track freshness.
• Preheat oven to 375°F. Place chimichangas on a baking sheet and warm for 10-15 minutes. This method helps restore the crispy exterior and evenly heated filling.
• Warm chimichangas at 350°F for 3-4 minutes. The air fryer quickly crisps the exterior while keeping the inside hot and delicious.

Snacks for Beef & Cheese Chimichanga

• Elevate Flavor Harmony: Pair these crispy, cheesy chimichangas with zesty Mexican-inspired beverages and complementary sides that enhance every delicious bite.
• Refreshing Margarita Companion: Mix a classic lime margarita with fresh tequila, triple sec, and a salted rim to cut through the richness of the beef and cheese, creating a perfect flavor balance.
• Southwestern Salsa Sidekick: Serve a fresh pico de gallo or chunky roasted salsa verde on the side, adding bright, tangy notes that contrast with the deep, savory chimichanga filling.
• Cool Cream Balance: Top with a dollop of smooth sour cream or creamy guacamole, which provides a cool, silky counterpoint to the crispy, hot fried exterior of the chimichanga.

Beef And Cheese Chimichanga Simple Flavor Changes

• Vegetarian Bean Chimichanga: Replace ground beef with black beans or refried beans, adding diced bell peppers and corn for extra texture and flavor.
• Gluten-Free Option: Use corn tortillas instead of flour tortillas and ensure all seasonings are gluten-free certified.
• Baked Lighter Version: Skip deep-frying and brush chimichangas with olive oil, then bake at 400°F for 20-25 minutes until crispy and golden.
• Chicken Alternative: Swap ground beef with shredded rotisserie chicken or seasoned ground chicken for a different protein option.

FAQs

• What is the secret to getting a crispy chimichanga?

The key is to ensure the oil is at the right temperature (350°F) and to place the chimichanga seam-side down when frying. This helps seal the edges and creates a golden, crunchy exterior while preventing the filling from leaking out.

• Can I bake the chimichangas instead of frying?

Yes, you can bake them for a healthier option. Brush the chimichangas with oil and bake at 400°F for about 20-25 minutes, turning once halfway through to ensure even browning. They won’t be quite as crispy as the fried version, but still delicious.

• How do I prevent the chimichanga from falling apart while frying?

Make sure to fold the tortilla sides in first, then roll tightly and seal the edges well. Place the chimichanga seam-side down in the oil, which helps keep the seal intact during frying.

• What type of cheese works best for the filling?

Shredded cheddar or Mexican blend cheese are excellent choices. They melt well and add great flavor to the beef mixture, creating a creamy and delicious filling.

Beef and Cheese Chimichanga Recipe

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4.6 from 21 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Mexican-inspired “Beef and Cheese Chimichanga” delivers crispy golden perfection with savory slow-cooked beef wrapped in a tortilla and deep-fried to delicious crunchiness. Melted cheese and zesty fillings create an irresistible meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound (1 lb) ground beef

Cheese and Dairy:

• 1 cup shredded cheddar or Monterey Jack cheese

Wrap and Aromatics:

• 4 large flour tortillas
• 1 small onion, chopped
• 2 cloves garlic, minced

Seasoning and Liquid:

• 1 packet taco seasoning
• 1/4 cup water

Cooking Fat:

• 2 tablespoons vegetable oil

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Instructions

1. Warm a skillet over medium flame, crumble ground beef into the pan, and cook until thoroughly browned and no pink remains. Eliminate excess grease through careful draining.
2. Incorporate finely diced onions and minced garlic into the meat, sautéing until vegetables become translucent and fragrant. Sprinkle taco seasoning across the mixture, stirring to distribute evenly.
3. Introduce a modest amount of water to the skillet, allowing the ingredients to meld and create a rich, cohesive filling. Reduce heat and let the mixture simmer for several minutes.
4. Remove the skillet from heat and fold shredded cheese into the warm beef mixture, stirring until cheese melts completely and blends seamlessly with the seasoned meat.
5. Position large flour tortillas on a clean work surface, creating a stable foundation for assembly. Spoon the luxurious beef and cheese filling directly into the center of each tortilla.
6. Carefully fold the sides of the tortilla inward, creating a snug envelope around the filling. Roll the tortilla tightly from bottom to top, ensuring a compact and secure chimichanga.
7. Heat vegetable oil in a deep, heavy-bottomed skillet to approximately 350°F, creating a perfect frying environment. Gently place chimichangas seam-side down to prevent unwrapping during cooking.
8. Fry each chimichanga for 2-3 minutes per side, rotating to achieve an evenly golden, crispy exterior. Transfer to a paper towel-lined plate to drain excess oil.

Notes

• Select lean ground beef to reduce excess grease and create a healthier chimichanga with less oil separation during cooking.
• Experiment with different cheese varieties like pepper jack or sharp cheddar to add unexpected flavor complexity and personalize the dish.
• Use whole wheat tortillas for added nutrition and a nutty undertone, making the recipe more fiber-rich and diet-friendly.
• Pat the chimichangas dry with paper towels after frying to remove extra oil and maintain a crispy exterior without becoming soggy.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 610
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 34 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 85 mg