Beef and Cheese Chimichangas Recipe
Have you ever wanted to recreate the crispy, cheesy chimichangas you find in restaurants at home? If you've never tried making this delicious dish in your own kitchen, you're in for a treat! My beef and cheese chimichanga recipe is incredibly simple, super tasty, and perfect for a family dinner or a fun gathering with friends.
Why Make Beef and Cheese Chimichangas at Home?
Making chimichangas at home comes with many perks. First, you have full control over the quality of the ingredients, ensuring everything is fresh and just the way you like it. You can also experiment with different types of cheeses or even vary the cuts of beef. By frying them yourself, you ensure that they turn out perfectly crispy every time. Plus, preparing them at home is more cost-effective than ordering from a restaurant, especially when you're feeding a crowd.
Preparation & Tools You’ll Need
Tools:
- A large skillet or frying pan for cooking the beef
- A saucepan for any optional sauces
- Tongs for flipping and handling the chimichangas
- A deep fryer or heavy-bottomed pot for frying
- Paper towels for draining excess oil
- A meat thermometer (optional but useful)
- A sharp knife and cutting board for prepping ingredients
Ingredients:
- 1 lb ground beef (or shredded beef, if preferred)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 packet of taco seasoning (or homemade blend)
- 1 cup shredded cheddar or Monterey Jack cheese (or a mix)
- 1/4 cup sour cream (optional for a creamier filling)
- 6 large flour tortillas
- Oil for frying (vegetable or canola oil)
- Optional garnishes: guacamole, salsa, sour cream, chopped cilantro, lime wedges
Preparation Tips
- Pre-cook the Filling: Ensure the beef and cheese mixture is fully cooked before filling the tortillas. This guarantees everything is warm and delicious after frying.
- Don’t Overfill the Tortillas: Keep the filling portion moderate to avoid spilling during frying.
- Seal the Tortillas Tightly: Use toothpicks if needed to keep the chimichangas closed while frying.
Full Recipe for Beef and Cheese Chimichangas
Ingredients:
| Ingredient | Amount |
|---|---|
| Ground beef | 1 lb |
| Small onion | 1, finely chopped |
| Garlic | 2 cloves, minced |
| Taco seasoning | 1 packet |
| Shredded cheese | 1 cup |
| Sour cream (optional) | 1/4 cup |
| Large flour tortillas | 6 |
| Oil for frying | As needed |
Instructions:
- Cook the Beef Filling:
- Heat a large skillet over medium heat with a little oil.
- Add the chopped onion and garlic, sautéing for 2-3 minutes until soft.
- Add the ground beef, breaking it apart, and cook until browned.
- Drain any excess fat and stir in the taco seasoning, following the packet instructions.
- Prepare the Filling:
- Once the beef is cooked, remove from heat.
- Stir in the shredded cheese until melted into the beef mixture.
- For a creamier filling, add the optional sour cream and mix.
- Assemble the Chimichangas:
- Lay out a tortilla and spoon about 1/4 cup of the beef and cheese mixture into the center.
- Fold the sides in, then roll tightly, tucking in the edges. Secure with toothpicks if needed.
- Fry the Chimichangas:
- In a deep fryer or pot, heat 2-3 inches of oil to 350°F.
- Carefully place the chimichangas in the hot oil and fry for 2-3 minutes per side until golden brown and crispy.
- Remove and drain on paper towels.
- Serve and Garnish:
- Serve hot with your favorite garnishes such as guacamole, salsa, sour cream, and lime wedges.
Recipe Variations
- Chicken Chimichangas: Swap beef for shredded chicken.
- Spicy Chimichangas: Add jalapeños or use spicy taco seasoning.
- Vegetarian Option: Replace the beef with black beans, corn, and sautéed bell peppers.
- Baked Chimichangas: For a lighter version, brush tortillas with oil and bake at 400°F for 20-25 minutes.
Nutritional Information
| Nutrient | Amount (per chimichanga) |
|---|---|
| Calories | 400-500 kcal |
| Protein | 25-30 g |
| Fat | 20-25 g |
| Carbohydrates | 30-35 g |
| Fiber | 3-4 g |
| Sodium | 700-800 mg |
Side Dish Recommendations
- Mexican Rice: Flavored rice with tomatoes and cumin.
- Refried Beans: Creamy refried beans are a great complement.
- Corn Salad: A fresh corn salad with lime juice and cilantro adds balance.
- Green Salad: A light salad provides a refreshing contrast.
- Tortilla Chips and Guacamole: Keep it classic with chips and guac.
Tips, Notes, Storing, and Serving
- Make Ahead Tip: Prepare and freeze chimichangas before frying, thawing them when ready to cook.
- Reheating: Reheat leftovers in the oven at 350°F for 10-15 minutes.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Serving Suggestion: Serve with hot sauce or salsa verde for extra flavor.
Common Mistakes and Troubleshooting
- Overfilling Tortillas: Keep the filling portion moderate to avoid spills.
- Oil Temperature: Ensure the oil is at 350°F for optimal frying.
- Loose Tortillas: Always roll and secure tortillas tightly to prevent the filling from spilling.
FAQs
- Can I bake the chimichangas instead of frying?
Yes, for a lighter version, brush them with oil and bake at 400°F for 20-25 minutes.
- What kind of beef should I use?
Ground beef works best, but shredded beef can also be used.
- Can I make these ahead of time?
Absolutely! Assemble and freeze them before frying, then fry when ready.
- What cheese works best?
Cheddar, Monterey Jack, or a combination of both work great.
- Are chimichangas spicy?
They don’t have to be! Choose mild taco seasoning or add extra heat if you prefer.