How to Make a Delicious Beef and Cheese Chimichanga
Indulge in the ultimate comfort food with this Beef and Cheese Chimichanga recipe, a delightful twist on traditional Mexican cuisine that promises a crispy, cheesy, and meaty experience with every bite. Chimichangas are essentially deep-fried burritos, filled with a savory mixture of spiced beef and melted cheese, then wrapped in a tortilla that crisps up to golden perfection. This dish is perfect for those seeking to bring the flavors of a Mexican fiesta right into their kitchen. Whether you’re hosting a dinner party or simply craving something indulgently satisfying, these chimichangas are sure to impress.
Why You’ll Love Beef and Cheese Chimichanga:
Crispy and Flavorful: The golden, crispy exterior encases a rich, flavorful beef and cheese filling.
Customizable: Easily adapt the fillings to include your favorite ingredients or to accommodate dietary preferences.
Crowd-Pleaser: Ideal for gatherings, satisfying even the most discerning palates.
Satisfying Meal: Serve with sides of rice, beans, or a fresh salad for a complete and hearty meal.
Ingredients Notes For Beef and Cheese Chimichanga:
Beef: Ground beef is seasoned and cooked until perfectly tender. Feel free to substitute with ground turkey or chicken for a lighter option.
Cheese: A blend of shredded cheddar and Monterey Jack cheese melts beautifully, adding gooeyness to the filling.
Tortillas: Large flour tortillas work best, providing enough space to wrap the filling securely.
Seasonings: A mix of chili powder, cumin, garlic powder, and onion powder adds depth and authenticity to the beef filling.
Vegetables: Diced onions and green chilies (optional) incorporated into the beef mixture enhance the overall flavor profile.
Oil: For frying, ensuring the chimichangas achieve that quintessential crispy exterior.
Storage Options:
Refrigerate: Cool any leftovers and store in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
Freeze: Freeze cooled chimichangas on a baking sheet, then transfer to a freezer bag. Reheat from frozen in the oven.
INGREDIENTS:
For the Beef Filling:
1 tablespoon vegetable oil
1 lb ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
1/2 cup beef broth
1 can (4 ounces) green chiles, drained (optional)
For Assembly:
8 large flour tortillas
1 1/2 cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
Vegetable oil, for fryingL
For Serving:
Sour cream
Guacamole
Salsa
Chopped lettuce and diced tomatoes (optional)
INSTRUCTIONS:
Prepare the Beef Filling:
Cook Beef: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the ground beef and cook until it’s no longer pink, breaking it apart with a spoon.
Add Aromatics: Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is translucent.
Season: Stir in the taco seasoning, beef broth, and green chiles (if using). Let the mixture simmer until most of the liquid has evaporated, about 5-7 minutes. Remove from heat and let it cool slightly.
Assemble the Chimichangas:
Fill Tortillas: Lay out the flour tortillas on a flat surface. Divide the beef mixture among the tortillas, placing it in the center. Top each with shredded cheese.
Fold: Fold in the sides of each tortilla, then roll them up tightly to enclose the filling.
Secure: Use toothpicks to secure the ends of the tortillas, if necessary.
Fry the Chimichangas:
Heat Oil: In a large skillet or a deep fryer, heat about 1 inch of vegetable oil to 375°F (190°C).
Fry: Fry the chimichangas in batches, seam side down first, turning once, until they are golden brown and crispy, about 2-3 minutes per side.
Drain: Remove the chimichangas from the oil and drain them on paper towels. Remove any toothpicks if you used them.
Serve:
Serve the chimichangas hot, accompanied by sour cream, guacamole, salsa, and any other desired toppings, such as chopped lettuce and diced tomatoes.