If you’ve ever craved a dish that’s crispy on the outside, bursting with savory beef and melty cheese on the inside, then you’re in for a treat with this Beef and Cheese Chimichangas Recipe. It’s the kind of comfort food that wraps up bold, aromatic flavors in a crunchy golden shell, perfect for sharing at a family dinner or treating yourself to a cozy night in. This recipe brings together simple ingredients that come alive through straightforward steps, delivering that satisfying homemade flare you just can’t get from takeout.
Ingredients You’ll Need
The magic of this Beef and Cheese Chimichangas Recipe lies in its uncomplicated but flavor-packed ingredients. Each item plays a vital role, from the hearty ground beef providing rich depth, to the creamy refried beans adding a smooth texture, and the shredded cheese weaving everything together with delightful gooeyness. Let’s dive into the essentials that make this dish a crowd-pleaser.
- 6 large flour tortillas: The perfect canvas for wrapping all the delicious fillings while crisping up beautifully when fried.
- 1 pound ground beef: The protein star, seasoned to perfection for mouthwatering flavor in every bite.
- 1 cup water: Added to the seasoned beef to keep it juicy and tender during simmering.
- 2 cups shredded cheese: Melts inside the chimichangas to create that irresistible cheesy pull.
- 1 can refried pinto beans: Adds a creamy texture and earthy flavor that complements the beef.
- 2 cups vegetable oil: Essential for frying each chimichanga to a crunchy, golden perfection.
- 1 tablespoon chili powder: Brings smoky warmth to the seasoned beef.
- 1/2 tablespoon seasoned salt: Enhances all the savory notes in the filling.
- 1/2 tablespoon ground cumin: Adds a subtle nutty depth that’s classic in Tex-Mex cooking.
- 1 teaspoon black pepper: Gives the filling a gentle hint of spice and complexity.
- 1 teaspoon garlic salt (or garlic powder): Infuses the beef with aromatic garlic goodness.
- 1/2 teaspoon dried oregano: A touch of herbal brightness to lift the flavors.
- 1/2-1 cup water: Used as needed with the beans to achieve a creamy spreadable consistency.
- Sour cream, shredded lettuce, salsa, and chopped tomatoes: Classic toppings that add freshness and balance to each bite.
How to Make Beef and Cheese Chimichangas Recipe
Step 1: Brown the Beef
Start by browning the ground beef over medium heat in a skillet. This step is key because properly cooking the beef until no pink remains and draining excess grease ensures your filling has great texture and won’t be oily. You want the beef nicely crumbly and ready to soak up those bold spices.
Step 2: Season and Simmer the Beef
Return the beef to the skillet, then sprinkle in your chili powder, seasoned salt, cumin, black pepper, garlic salt, and oregano. Pour in 1 cup of water and let everything simmer until the liquid evaporates and the beef is perfectly seasoned and juicy. This simmering builds deep flavor and tenderizes the meat, making every mouthful delicious.
Step 3: Prepare the Oil for Frying
While the beef simmers, heat your vegetable oil in a separate skillet over medium heat. You want enough oil to shallow fry, allowing the chimichangas to crisp evenly without soaking up too much grease. The right temperature is crucial here for that ideal golden crisp.
Step 4: Assemble the Chimichangas
Take each flour tortilla and spread about a tablespoon of refried beans on one side. Add 1 to 2 tablespoons of the seasoned beef, then sprinkle generously with shredded cheese. The beans create a creamy layer that sticks everything together and adds a smooth counterpoint to the beef.
Step 5: Roll and Seal
Roll the tortillas tightly around the filling, folding in the sides to keep everything sealed inside during frying. This step is where you make sure those tasty fillings don’t escape and that each chimichanga has a neat, compact shape ready to turn golden and crispy.
Step 6: Fry to Golden Perfection
Place each rolled chimichanga seam side down into the hot oil carefully. Fry each side for 1 to 2 minutes until the exterior turns a beautiful golden brown and crispy. This quick frying locks in the fillings and creates that signature crunch you’re craving.
Step 7: Drain the Excess Oil
Remove the chimichangas from the oil and set them on paper towels to drain away any excess grease. This step ensures your chimichangas feel indulgent but not overly greasy, keeping them crispy and light enough to enjoy every bite.
Step 8: Serve and Enjoy
Serve your Beef and Cheese Chimichangas Recipe hot, topped with dollops of sour cream, shredded lettuce, fresh salsa, and chopped tomatoes. These fresh toppings bring brightness and texture contrast, making each bite balanced and exciting.
How to Serve Beef and Cheese Chimichangas Recipe
Garnishes
Fresh garnishes like crisp shredded lettuce, tangy sour cream, and vibrant salsa amplify the flavors and textures of these chimichangas beautifully. Don’t shy away from adding chopped tomatoes or even a sprinkle of fresh cilantro for a touch of herbaceous brightness.
Side Dishes
Pair your chimichangas with classic sides like Mexican rice, refried beans, or a tangy coleslaw to round out the meal with complementary flavors and textures. A cool avocado salad is also a fantastic way to add freshness and creaminess alongside the crispy chimichangas.
Creative Ways to Present
For a fun twist, serve your Beef and Cheese Chimichangas Recipe sliced in half to show off the melty cheese and savory beef interior. Place them atop a bed of lettuce or drizzle with a spicy chipotle mayo for an extra flavor kick and impressive presentation.
Make Ahead and Storage
Storing Leftovers
Leftover chimichangas can be stored in an airtight container in the fridge for up to 3 days. To keep them at their best, place paper towels between layers to absorb any moisture and maintain crispiness.
Freezing
If you want to save some for later, chimichangas freeze beautifully. Wrap each one tightly in plastic wrap and place in a freezer-safe bag or container. They’ll keep well for up to 2 months, ready whenever a crave for crispy comfort strikes.
Reheating
To reheat and preserve their crispy exterior, pop your chimichangas in a preheated oven at 350°F (175°C) for 10-15 minutes. Avoid microwaving if possible, as that can make them soggy, and you want to keep that perfect crunch.
FAQs
Can I bake the chimichangas instead of frying?
Absolutely! Baking is a great way to keep things lighter. Brush the rolled chimichangas with oil and bake at 400°F (205°C) for about 20 minutes, turning halfway through until crisp and golden.
What cheese works best for this Beef and Cheese Chimichangas Recipe?
Cheddar, Monterey Jack, or a Mexican cheese blend all melt beautifully and complement the seasoned beef well. Feel free to mix cheeses for extra flavor complexity.
Can I use corn tortillas?
While corn tortillas are traditional for many Mexican dishes, flour tortillas work best here because they’re more pliable and hold the filling without cracking when rolled and fried.
How can I make these chimichangas spicy?
Add finely chopped jalapeños to the beef mixture or use a spicy salsa on top. You could also mix cayenne pepper into your seasoning blend for an extra kick during cooking.
Are these chimichangas freezer-friendly?
Yes! They freeze wonderfully and can be reheated from frozen with a bit longer baking time, making meal prep super convenient.
Final Thoughts
There’s something undeniably satisfying about a perfectly fried Beef and Cheese Chimichangas Recipe—crispy, cheesy, and packed with those deeply seasoned beef flavors. Whether you’re cooking for a crowd or indulging in a solo feast, these chimichangas will quickly become a beloved go-to. So grab your skillet, roll up those tortillas, and get ready to fall in love with this delicious, comforting dish that’s pure joy in every bite.
Print
Beef and Cheese Chimichangas Recipe
- Total Time: 35 minutes
- Yield: 6 chimichangas 1x
Description
Crispy and flavorful Beef and Cheese Chimichangas, featuring seasoned ground beef, refried beans, and melted shredded cheese wrapped in large flour tortillas and fried to golden perfection. Served with classic toppings like sour cream, shredded lettuce, salsa, and chopped tomatoes, this recipe delivers a delicious Tex-Mex treat that’s perfect for a hearty meal.
Ingredients
Main Ingredients
- 6 large flour tortillas
- 1 pound ground beef
- 1 can refried pinto beans
- 2 cups shredded cheese
Seasonings
- 1 tablespoon chili powder
- 1/2 tablespoon seasoned salt
- 1/2 tablespoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon garlic salt (or garlic powder)
- 1/2 teaspoon dried oregano
Liquids & Oils
- 1 cup water (to add to cooked and seasoned beef)
- 2 cups vegetable oil (for frying chimichangas)
Toppings
- Sour cream
- Shredded lettuce
- Salsa
- Chopped tomatoes
Instructions
- Brown the beef: Heat a skillet over medium heat and cook the ground beef until fully browned and no longer pink. Drain excess grease from the skillet to reduce fat content.
- Season and simmer: Return the drained beef to the skillet. Add chili powder, seasoned salt, ground cumin, black pepper, garlic salt, dried oregano, and 1 cup of water. Stir well and simmer over medium heat until the water is mostly absorbed and the beef is well seasoned, about 5 minutes.
- Heat oil for frying: In a separate deep skillet, heat 2 cups of vegetable oil over medium heat until it reaches frying temperature. The oil should be hot enough to sizzle when a small piece of tortilla is added.
- Assemble chimichangas: Lay each flour tortilla flat. Spread about a tablespoon of refried beans on one side of each tortilla. Top with 1-2 tablespoons of the seasoned beef mixture, then sprinkle generously with shredded cheese.
- Roll and seal: Fold in the sides of the tortilla and roll tightly to enclose the filling completely, ensuring the seam side is on the bottom to prevent unrolling during frying.
- Fry chimichangas: Carefully place each rolled chimichanga seam side down into the hot vegetable oil. Fry for 1-2 minutes on each side or until the exterior turns golden brown and crispy. Use tongs to turn gently to avoid splitting.
- Drain excess oil: Remove the fried chimichangas using tongs and place them on paper towels to absorb excess oil and maintain crispiness.
- Serve and garnish: Serve chimichangas hot, topped with sour cream, shredded lettuce, salsa, and chopped tomatoes according to preference for a fresh and flavorful finish.
Notes
- Ensure the oil is hot enough before frying to achieve crispy chimichangas without absorbing excess oil.
- Do not overfill the tortillas to prevent bursting during frying.
- Use sturdy flour tortillas to hold the fillings well during frying.
- Leftover chimichangas can be reheated in an oven or air fryer to maintain crispiness.
- Customize toppings based on preference, such as adding guacamole or jalapeños for extra flavor and heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
