Beef Cheese Chimichangas

These beef and cheese chimichangas are my favorite when I crave something crispy and comforting with a kick of spice. They come together quickly and feel like a special treat you can easily whip up on a busy evening.

I started making these after a friend raved about them at a family barbecue and now they are a weekly indulgence we all look forward to.

Ingredients

• Ground beef: creates a hearty and filling base with rich flavor. Choose lean but not overly dry beef for the best texture.
• Shredded cheese: like cheddar or Mexican blend melts nicely and adds creamy richness. Freshly shredded cheese melts better than pre-shredded.
• Diced onions: bring sweetness and depth when cooked slowly until soft. Look for firm, crisp onions to get a good texture.
• Green chilies: add mild heat and a subtle tang. Use canned diced chilies with no added preservatives for a fresher taste.
• Garlic powder: enhances pungency without overpowering. Fresh garlic can be substituted but adjust quantity accordingly.
• Chili powder: gives warmth and complex flavor that embodies classic southwestern seasoning.
• Cumin: adds an earthy, nutty layer essential to southwestern dishes. Use freshly toasted cumin seeds ground finely if possible for extra aroma.
• Flour tortillas: are the vessel for the filling. Choose large, pliable tortillas that will not tear when rolled.
• Vegetable oil: is ideal for deep frying as it has a neutral flavor and high smoke point.

Instructions

Cook the Beef:

Heat a skillet over medium heat then add the ground beef. Break it apart with a wooden spoon as it cooks so it browns evenly. This step takes about 5 to 7 minutes until no pink remains. Proper browning builds rich flavor and a good texture for the filling.

Add Vegetables and Spices:

Add diced onions and green chilies to the beef. Sprinkle in garlic powder, chili powder, and cumin. Stir well to combine everything. Cook on medium heat for 3 to 4 minutes until the onions are soft and fragrant. This melds flavors together and slightly sweetens the filling.

Melt the Cheese:

Stir in the shredded cheese and continue cooking until the cheese melts completely into the beef mixture. This creates a creamy texture that binds the filling and adds indulgent flavor. It should be evenly molten with no clumps.

Assemble the Chimichangas:

Lay the flour tortillas flat on a clean surface. Spoon an equal amount of the filling onto the center of each tortilla. Fold the sides over the filling, then roll the tortilla tightly from one edge to enclose everything inside. Leaving them secure prevents the filling from escaping during frying.

Fry the Chimichangas:

Fill a deep skillet with vegetable oil to a depth of about one to two inches. Heat oil over medium until shimmering but not smoking. Carefully place the rolled chimichangas seam side down into the oil. Fry for about 3 to 4 minutes per side until the tortillas are golden brown and crisp. Turn gently to keep the filling intact.

Serve:

Use tongs to remove the chimichangas from the oil and place them on paper towels to drain excess oil. Serve hot with sour cream and salsa on the side. These toppings add cooling creaminess and tangy brightness that balance the richness of the chimichangas.

The cheese is my favorite part melting into the warm beef and soaking into the crispy tortillas. It reminds me of the first time my family gathered around the table and bonded over these rich, crunchy pockets of flavor

Storage Tips

Store leftover chimichangas in an airtight container in the refrigerator for up to three days. To reheat, place them on a baking sheet and warm in a preheated oven at 350 degrees Fahrenheit until heated through and crispy again. Avoid the microwave as it can make the tortillas soggy.

Ingredient Swaps

Ground turkey or chicken can replace beef for a leaner version. Use the same seasonings for plenty of flavor. Pepper jack cheese can be used instead of cheddar for an extra spicy kick. Corn tortillas can be used but they tend to be more fragile and require careful handling when rolling and frying. Lightly warming them before assembling helps prevent cracking.

Serving Ideas

Serve with guacamole, fresh cilantro, and pickled jalapeños for added freshness and brightness. A side of Mexican rice or refried beans rounds out this as a fulfilling meal. A crisp green salad with a lime vinaigrette nicely offsets the richness of the fried chimichangas.

These chimichangas deliver a perfect balance of crispy exterior and gooey filling every time.

Frequently Asked Recipe Questions

→ What kind of cheese works best?

Sharp cheddar or a Mexican cheese blend melts well, adding creamy texture and flavor to the filling.

→ How can I prevent chimichangas from becoming greasy?

Fry them in hot oil and drain on paper towels immediately after cooking to remove excess oil.

→ Can I bake the chimichangas instead of frying?

Yes, baking at high heat can crisp the tortillas, though frying gives a more traditional crunch.

→ What spices give authentic taste?

Garlic powder, chili powder, and cumin provide warmth and depth characteristic of this filling.

→ What sides pair well with chimichangas?

Sour cream and salsa add coolness and acidity, balancing the richness of the fried chimichangas.

→ How do I ensure the filling stays inside while frying?

Roll tortillas tightly with edges folded over and seam side down in hot oil for best results.