Here’s a dish that dances on your taste buds—the legendary Beef and Cheese Chimichangas. Imagine golden, crispy tortillas hugging a warm, melty filling that whispers secrets of savory beef and gooey cheese with every bite. It’s like a fiesta wrapped up in a tortilla; just try not to drool!
The first time I made these beauties, my family declared it a “Chimichanga Night” tradition. You know it’s special when the kids are bargaining for seconds before they even finish their first! These delightful pockets of goodness are perfect for game day or any casual gathering where great food equals great memories.
Why You'll Love This Recipe
- This fantastic Beef and Cheese Chimichangas recipe makes meal prep a breeze and satisfying any hungry crowd
- The combination of flavors will tantalize your taste buds while the crispy exterior adds an irresistible crunch
- You can easily adapt the fillings based on what you have at home
- Perfect for both casual dinners or festive occasions
I remember the first time I served these to friends; their eyes lit up like they had just discovered gold at the end of the rainbow!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Ground Beef: Aim for lean ground beef for a flavorful filling without excess grease.
- Shredded Cheese: A blend of cheddar and Monterey Jack creates a creamy texture that melts beautifully.
- Tortillas: Use large flour tortillas; they wrap around the filling like a cozy blanket.
- Sour Cream: Adds a cool contrast to the warm chimichangas—don’t skip this!
- Spices (Cumin, Chili Powder): These spices add depth to the beef flavor; feel free to adjust according to your heat tolerance.
For the sauce:
- Tomato Sauce: A base for adding richness—homemade or store-bought works great here.
- Green Chiles: These little guys pack a punch; they provide warmth without overwhelming heat.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the Filling: In a skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat if necessary. Add spices and mix well until fragrant.
Add Cheese and Seasoning: Stir in shredded cheese until melted into the meat mixture. Taste-test for seasoning—this is your chance to adjust flavors!
Fill Your Tortillas: Place about ¼ cup of filling in each tortilla’s center. Roll them up tightly by folding in sides first then rolling from bottom to top like a burrito.
Fry Until Golden Brown: Heat oil in a deep pan over medium-high heat. Fry each chimichanga until golden brown on all sides; about 3-4 minutes per side should do.
Create Your Sauce: In another saucepan over medium heat, combine tomato sauce with green chiles. Simmer gently while stirring; let those flavors meld together beautifully.
Serve Delightfully Hot!: Drain chimichangas on paper towels before serving hot with sour cream on top—prepare for compliments galore!
Now that you have your juicy instructions straight from my kitchen to yours, it’s time to unleash your inner chef!
You’ll be amazed at how quickly these Beef and Cheese Chimichangas disappear off everyone’s plates!
You Must Know
- The secret to a perfect Beef and Cheese Chimichanga lies in the seasoning
- A blend of spices elevates the flavor, ensuring every bite is bursting with deliciousness
- Don’t skip the assembly step; folding properly prevents any cheesy disasters during frying
Perfecting the Cooking Process
Begin by browning the beef and onions together, then mix in spices before assembling your chimichangas for maximum flavor absorption.
Add Your Touch
Feel free to swap out beef for chicken or even beans for a vegetarian option. Experiment with different cheeses like pepper jack for an extra kick.
Storing & Reheating
Store leftover chimichangas in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until crispy, about 15 minutes.
Chef's Helpful Tips
- Use lean ground beef to keep your chimichangas from being greasy and ensure a satisfying crunch
- Always seal your tortillas tightly; this prevents fillings from spilling out during frying
- Lastly, let them cool for a few minutes after frying to avoid burning your tongue!
Memories flood back when I think of making these with my grandmother. Her laughter filled the kitchen as we folded each chimichanga, turning cooking into a fun family affair.
FAQ
What is the best type of cheese for Beef and Cheese Chimichangas?
Using a combination of cheddar and Monterey Jack cheese creates a creamy texture while maintaining great flavor. Feel free to experiment with different cheeses based on your taste preferences.
Can I make Beef and Cheese Chimichangas ahead of time?
Yes! You can assemble them ahead of time and store them in the fridge. Just remember to fry them fresh when ready to enjoy for the best texture.
What dipping sauces pair well with Beef and Cheese Chimichangas?
Salsa, guacamole, or sour cream are fantastic options that complement the flavors perfectly. For something unique, try adding a spicy ranch dressing for an extra zing!
Irresistible Beef and Cheese Chimichangas
- Total Time: 30 minutes
- Yield: Serves 4
Description
Savor the crunch of golden, crispy tortillas stuffed with a warm blend of savory beef and gooey cheese—perfect for any occasion!
Ingredients
- 1 lb lean ground beef
- 2 cups shredded cheddar cheese
- 4 large flour tortillas
- ½ cup sour cream
- 2 tsp cumin
- 2 tsp chili powder
- 1 cup tomato sauce
- 1 can (4 oz) diced green chiles
Instructions
- In a skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat if necessary. Stir in cumin and chili powder; mix well.
- Add shredded cheese to the beef mixture until melted. Taste and adjust seasoning as needed.
- Place about ¼ cup of filling in each tortilla's center, fold in sides, and roll tightly like a burrito.
- Heat oil in a deep pan over medium-high heat and fry each chimichanga for about 3-4 minutes per side until golden brown.
- In another saucepan, combine tomato sauce and green chiles; simmer gently while stirring to meld flavors.
- Serve chimichangas hot with sour cream on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga (150g)
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
