Beef And Cheese Chimichangas Recipe

There's nothing quite like the satisfying crunch of a perfectly golden, crispy chimichanga filled with savory beef and gooey melted cheese. The rich aroma of seasoned beef, warm tortillas, and bubbling oil is enough to make anyone's mouth water. Whether you're making these for a fun family dinner or prepping a batch for a casual gathering, these beef and cheese chimichangas are guaranteed to be a hit.

I first discovered the magic of chimichangas on a trip to Arizona, where a small family-run restaurant served the most unforgettable crispy burritos. That first bite, with its contrast of crunchy exterior and creamy, cheesy filling, was pure bliss. Ever since, I've been perfecting my own version of beef and cheese chimichangas at home, and now, I'm sharing my go-to recipe with you.

Why You'll Love This Beef And Cheese Chimichangas Recipe

Get ready to fall in love with this irresistible Tex-Mex classic. These beef and cheese chimichangas are packed with bold flavors, a satisfying crunch, and plenty of melty cheese.

First off, they're incredibly easy to make. With just a handful of ingredients and a few simple steps, you’ll have restaurant-quality chimichangas right from your own kitchen.

They're also budget-friendly! Ground beef and shredded cheese are affordable staples, making this a cost-effective meal that doesn’t skimp on flavor.

And let’s not forget their versatility. You can tweak the filling to your liking—add beans, swap in shredded chicken, or spice it up with jalapeños for a custom touch.

Best of all, these chimichangas can be baked or fried, so you can choose between a crispy indulgence or a lighter version with the same amazing taste.

Ingredients Notes

The beauty of these beef and cheese chimichangas lies in their simple yet flavorful ingredients. Each element plays a key role in bringing out the best in this dish.

Ground beef is the star of the show. I recommend using an 80/20 blend for the best balance of flavor and tenderness. If you prefer leaner meat, just be sure to add a little extra moisture to keep the filling from drying out.

Cheese is what makes these chimichangas irresistibly gooey. A mix of cheddar and Monterey Jack works wonders, giving you both sharpness and meltability. For a spicy kick, try Pepper Jack instead!

Flour tortillas provide the perfect crispy shell. Opt for burrito-sized tortillas to ensure there's enough room for a generous filling while still being easy to fold.

Seasonings like cumin, chili powder, garlic powder, and onion powder infuse the beef with Tex-Mex flair. A little salt and pepper bring it all together.

You’ll also need oil for frying. Vegetable or canola oil works best, as they have a high smoke point and won’t overpower the flavors.

How To Make This Beef And Cheese Chimichangas Recipe

Making these beef and cheese chimichangas is easier than you think! Follow these steps for crispy, cheesy perfection.

Start by browning your ground beef in a large skillet over medium heat. Break it up with a spoon as it cooks, ensuring an even texture. Once fully cooked, drain any excess grease before stirring in the seasonings.

Next, add your cheese to the warm beef mixture, stirring until it's evenly melted and combined. The heat from the beef will help create a rich, creamy filling that's packed with flavor.

Lay out your flour tortillas on a flat surface and spoon the beef mixture into the center of each one. Be careful not to overfill—this will make rolling difficult. Fold in the sides first, then roll from the bottom up to create a tight burrito shape.

Now, it's time for the magic—frying! Heat oil in a deep skillet to 350°F. Carefully place each chimichanga seam-side down into the oil and fry until golden brown and crispy, about 2-3 minutes per side. Use tongs to flip them for even cooking.

Once fried, transfer the chimichangas to a paper towel-lined plate to drain excess oil. Let them cool slightly before serving with your favorite toppings like guacamole, salsa, and sour cream.

Storage Options

If you have leftovers (which is rare in my house!), these chimichangas store beautifully. Place them in an airtight container and refrigerate for up to 3 days.

For longer storage, wrap them individually in foil or plastic wrap and freeze for up to 3 months. When ready to eat, reheat in the oven at 375°F for about 15 minutes, or air fry for a crispier result.

Avoid microwaving if possible, as it can make the tortillas soggy instead of crisp.

Variations and Substitutions

One of the best things about chimichangas is how customizable they are. Here are a few ways to switch things up:

• Swap out the ground beef for shredded chicken or pork for a different protein twist.
• Add refried beans or black beans to the filling for extra heartiness.
• Spice things up with chopped jalapeños or a splash of hot sauce mixed into the beef.
• Use whole wheat or low-carb tortillas for a slightly healthier version.
• Try baking instead of frying—brush with a little oil and bake at 400°F for 20 minutes, flipping halfway through.

No matter how you customize them, these chimichangas are sure to be a hit. Give them a try and enjoy every crispy, cheesy, delicious bite!

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