Description
This delicious Beef and Cheese Chimichangas recipe features seasoned ground beef, melted cheddar cheese, and warm flour tortillas, all baked or fried to crispy perfection. Perfect for a comforting Tex-Mex main course, these chimichangas are easy to prepare and can be served with your favorite toppings like sour cream, guacamole, or salsa for a satisfying meal.
Ingredients
Scale
Filling Ingredients
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup salsa or enchilada sauce
- 1 cup shredded cheddar cheese or Mexican blend cheese
Assembly Ingredients
- 6 large flour tortillas
- Vegetable oil, for brushing or frying
Instructions
- Prepare the Beef Filling: In a large skillet over medium heat, cook the ground beef and finely chopped onion until the meat is browned and the onion softens, approximately 6–8 minutes. Drain any excess fat from the skillet.
- Season the Meat: Add minced garlic, ground cumin, chili powder, paprika, salt, and black pepper to the cooked beef mixture. Stir and cook for about 1 minute until fragrant. Then, stir in the salsa or enchilada sauce and let it simmer for 2–3 minutes until the mixture thickens slightly. Remove the skillet from heat and stir in the shredded cheese until melted and well combined.
- Assemble the Chimichangas: Lay out each large flour tortilla flat and spoon about 1/2 cup of the beef and cheese mixture into the center. Fold the sides of the tortilla inward, then roll it tightly from one end to the other to form a burrito shape, sealing the filling inside.
- To Bake: Preheat your oven to 400°F (200°C). Place the assembled chimichangas seam-side down on a greased baking sheet. Brush the tops lightly with vegetable oil. Bake for 20–25 minutes, flipping each chimichanga halfway through, until they are golden brown and crispy.
- To Fry: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Carefully place chimichangas seam-side down in the hot oil and fry for 2–3 minutes per side, or until golden and crispy. Remove and drain on paper towels to remove excess oil.
- Serve: Serve the hot chimichangas with your favorite toppings such as sour cream, guacamole, salsa, or shredded lettuce for a flavorful and satisfying meal.
Notes
- Chimichangas can be assembled in advance and frozen before baking or frying for convenient meals later.
- For a variation, substitute ground beef with ground turkey or shredded chicken to change up the protein.
- Be careful when frying to avoid oil splashes and ensure even crispiness by flipping them carefully.
- Use flour tortillas that are large enough to hold the filling securely and allow tight rolling.
