Oh my goodness, let me tell you about my absolute obsession with beef and cheese chimichangas! There’s something so irresistible about that crispy, golden exterior and the warm, cheesy filling that just hits all the right notes. I remember the first time I had one at a little Mexican restaurant down the street from my house. I took a bite, and it was like fireworks in my mouth! The combination of the seasoned beef, gooey cheese, and soft tortilla is just pure comfort food bliss. I’ve made these at home countless times since, tweaking the recipe to make it my own, and they never fail to impress. Whether it’s a casual weeknight dinner or a festive get-together, these chimichangas are always a crowd-pleaser. Trust me, once you try them, you’ll be hooked too!
Ingredients for Beef and Cheese Chimichangas
Gathering the right ingredients is the first step to chimichanga perfection! Here’s what you’ll need:
- 1 lb ground beef: Choose a good quality beef for the best flavor.
- 1 cup shredded cheese: I love using a blend of cheddar and Monterey Jack for that melty goodness.
- 4 large flour tortillas: Make sure they’re big enough to hold all that delicious filling.
- 1 cup refried beans: These add creaminess and help bind the filling together.
- 1/2 cup diced onions: They add a nice crunch and flavor.
- 1 tsp garlic powder: A must for that savory kick!
- 1 tsp chili powder: Adjust according to your spice preference.
- Oil for frying: You’ll need enough to submerge the chimichangas for that crispy texture.
With these ingredients at hand, you’re all set to create a delicious meal that’s sure to impress!
How to Prepare Beef and Cheese Chimichangas
Alright, let’s dive into the deliciousness of making these beef and cheese chimichangas! It’s easier than you might think, and I promise, the end result is so worth it.
Cooking the Beef Mixture
First, heat a skillet over medium heat and add your ground beef. Cook it for about 5-7 minutes, breaking it apart with a spatula until it’s nicely browned and no longer pink. You want to keep an eye on it—don’t let it overcook, or it can become dry! Once it’s cooked through, toss in the diced onions, garlic powder, and chili powder. Stir everything together for another 3-4 minutes until the onions soften and become fragrant. This is where the magic begins! Now, remove the skillet from heat and gently fold in the refried beans and shredded cheese until everything is combined and ooey-gooey. Yum!
Assembling the Chimichangas
Now it’s time to fill those tortillas! Lay a flour tortilla flat and scoop a generous portion of the beef mixture onto the center. You don’t want to overfill, or they’ll burst during frying! Fold the sides in and roll it up tightly from the bottom to the top, like you’re wrapping a little gift. Make sure to tuck it in snugly so nothing leaks out. If you have toothpicks, you can use those to secure them, but I usually just keep the seam side down.
Frying the Chimichangas
Next, heat about 1-2 inches of oil in a frying pan over medium heat. You’ll want the oil to reach around 350°F (175°C)—a little hot but not smoking! Carefully place the chimichangas seam side down in the hot oil. Fry them for about 3-4 minutes on each side until they’re beautifully golden brown and crispy. Don’t crowd the pan; you want them to fry evenly. Once they’re done, use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil. And there you have it—crispy, cheesy, beefy goodness ready to be devoured!
Why You’ll Love This Recipe
These beef and cheese chimichangas are simply irresistible! Here are just a few reasons why you’ll adore them:
- Rich, savory flavor that satisfies your cravings
- Crispy exterior with a gooey, cheesy center
- Quick and easy to prepare, perfect for busy nights
- Versatile—customize with your favorite ingredients
- A crowd-pleaser for gatherings or family dinners
Tips for Success
Want to elevate your beef and cheese chimichangas to the next level? Here are my top tips for success!
- Don’t skimp on seasoning: Make sure to taste the beef mixture before rolling it up. Adjust the spices to match your preference—add more chili powder for heat or even a splash of hot sauce!
- Experiment with cheese: While I love the classic cheddar and Monterey Jack blend, feel free to mix in pepper jack for a spicy twist or even some queso fresco for a creamier filling.
- Control the frying temperature: If the oil’s too hot, your chimichangas will burn before the inside is cooked. Use a thermometer if you have one, but if not, a small piece of tortilla should sizzle when the oil is ready!
- Let them rest: After frying, let the chimichangas sit for a minute before digging in. This helps the filling set a bit, making each bite even better!
With these tips, you’ll be a chimichanga pro in no time!
Variations of Beef and Cheese Chimichangas
One of the best things about beef and cheese chimichangas is their versatility! You can easily mix things up to suit your taste or dietary needs. Here are some fun variations to try:
- Chicken Chimichangas: Swap out the ground beef for shredded chicken. It’s just as delicious and a great way to use up leftovers!
- Vegetarian Delight: Replace the beef with a mix of sautéed bell peppers, zucchini, and black beans for a hearty, meat-free option.
- Spicy Twist: Add diced jalapeños or a sprinkle of cayenne pepper to the filling for an extra kick!
- Breakfast Chimichangas: Fill them with scrambled eggs, cheese, and breakfast sausage or veggies for a delightful brunch dish.
- Cheesy Spinach: Incorporate fresh spinach or kale into your filling with the beef for added greens and flavor.
Feel free to get creative, and don’t hesitate to experiment with different spices and ingredients to make these chimichangas uniquely yours!
Storage & Reheating Instructions
Got leftovers? No problem! To store your beef and cheese chimichangas, simply place them in an airtight container and pop them in the fridge. They’re best enjoyed within 3 days for optimal freshness. If you want to keep them longer, you can freeze them! Just wrap each chimichanga tightly in plastic wrap and then store them in a freezer-safe bag. They’ll last up to 2 months in the freezer.
When it’s time to reheat, I recommend using the oven to keep that crispy exterior. Preheat your oven to 375°F (190°C), place the chimichangas on a baking sheet, and heat for about 15-20 minutes or until warmed through. You can also use an air fryer for a quick and crispy option—just 5-7 minutes at 350°F (175°C) should do the trick. Enjoy every bite!
Nutritional Information Disclaimer
Please note that the nutritional information provided for these beef and cheese chimichangas is an estimate and can vary based on the specific ingredients and brands used. For the most accurate results, I recommend calculating the nutrition based on your exact ingredients. Remember, cooking is all about experimenting, so feel free to adjust ingredients to suit your taste and dietary needs!
FAQ Section
Got questions about making beef and cheese chimichangas? No worries, I’ve got you covered! Here are some frequently asked questions:
Can I make these chimichangas ahead of time?
Absolutely! You can prepare the filling and assemble the chimichangas in advance. Just store them in the fridge, and fry them right before you’re ready to serve!
What oil is best for frying?
I recommend using vegetable or canola oil because they have a high smoke point. This way, your chimichangas get that perfectly crispy texture without burning!
Can I bake them instead of frying?
Yes, you can! Brush the chimichangas with a bit of oil and bake them at 375°F (190°C) for about 20-25 minutes until golden brown. They won’t be as crispy as frying, but still delicious!
What can I serve with chimichangas?
They’re fantastic with salsa, guacamole, or sour cream for dipping! You can also pair them with a fresh salad for a complete meal.
Imprimer
Beef and Cheese Chimichangas: 5 Irresistible Tips for Bliss
- Temps Total: 30 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
A delicious combination of beef and cheese wrapped in a crispy tortilla.
Ingrédients
- 1 lb ground beef
- 1 cup shredded cheese
- 4 large flour tortillas
- 1 cup refried beans
- 1/2 cup diced onions
- 1 tsp garlic powder
- 1 tsp chili powder
- Oil for frying
Instructions
- Cook ground beef in a skillet over medium heat until browned.
- Add onions, garlic powder, and chili powder. Stir until onions are soft.
- Remove from heat and mix in refried beans and cheese.
- Place a portion of the mixture on each tortilla and roll tightly.
- Heat oil in a frying pan over medium heat.
- Fry the chimichangas until golden brown on all sides.
- Drain on paper towels and serve hot.
Notes
- Serve with salsa or sour cream.
- You can use shredded chicken instead of beef.
- Adjust spices according to your taste.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Main Dish
- Méthode: Frying
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 chimichanga
- Calories: 350
- Sucre: 2g
- De Sodium: 600mg
- La graisse: 20g
- Graisses Saturées: 8g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 3g
- La protéine: 15g
- Le taux de cholestérol: 50mg
Mots-clés: beef and cheese chimichangas
