Beef and Cheese Chimichangas – Crispy, Cheesy, and Irresistibly Flavorful!
If you’ve never had a chimichanga, imagine a burrito that took a little dip in a hot pan of oil until golden and crispy. Now stuff it with seasoned beef, gooey cheese, and wrap it all up in a crunchy tortilla—this is the kind of dinner that makes everyone rush to the table. These chimichangas are golden on the outside and bursting with melty, meaty goodness inside.
I grew up watching my mom make these on Friday nights—it always smelled like a fiesta in the kitchen.
Ingredients:
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or your own mix)
- ½ cup water
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack or Mexican blend cheese
- 6 large flour tortillas
- Oil for frying (vegetable or canola)
- Optional toppings: sour cream, salsa, guacamole, chopped cilantro
Instructions:
- In a skillet, cook ground beef and onion over medium heat until browned. Drain excess fat.
- Stir in garlic and taco seasoning. Add water and simmer for 3–4 minutes until thickened.
- Remove from heat and let cool slightly. Stir in both cheeses.
- Warm the tortillas slightly to make them pliable.
- Spoon the beef mixture into each tortilla and fold like a burrito: bottom up, sides in, then roll tightly.
- Heat about 1 inch of oil in a deep skillet over medium heat.
- Fry each chimichanga seam side down until golden brown on all sides (about 2–3 minutes per side).
- Drain on paper towels. Serve hot with your favorite toppings!
Tips & Tricks:
- Want to skip the fry? Bake at 400°F (200°C) for 20 minutes or air-fry at 375°F (190°C) for 10–12 minutes.
- Add refried beans or rice to stretch the filling further.
- For extra flavor, mix in green chilies or jalapeños with the beef.
Nutrition Facts (Per Chimichanga):
| Calories | 480 |
| Protein | 26g |
| Carbohydrates | 34g |
| Fat | 28g |
| Sodium | 720mg |
Printable Recipe Summary:
| Beef and Cheese Chimichangas | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes |
| Servings | 6 chimichangas |
FAQs
Q: Can I freeze them?
Yes! Wrap them individually in foil and freeze. Reheat in oven or air fryer for best results.
Q: Can I make them spicy?
Absolutely—add chopped jalapeños or a dash of hot sauce to the beef mixture.
Q: What kind of cheese melts best for this?
A combo of cheddar and Monterey Jack gives great flavor and melt, but feel free to experiment.
Q: Can I use shredded beef or chicken instead?
Totally! Any cooked and seasoned meat works in this recipe.
Golden, crispy, cheesy, and packed with flavor—these chimichangas are a total crowd-pleaser you’ll want to make again and again.
