Name: Beef and Cheese Chimichangas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 small onion, chopped; 2 cloves garlic, minced; 1 packet taco seasoning; 1/4 cup water; 1 cup shredded cheddar cheese; 1 cup shredded mozzarella cheese; 8 flour tortillas; Vegetable oil for frying; Sour cream, for serving (optional); Salsa, for serving (optional); Fresh cilantro, chopped (optional)

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Beef and Cheese Chimichangas a crispy, golden-brown chimichangas filled with savory seasoned beef and melted cheese make for the perfect satisfying meal or snack. Whether I'm craving something quick for dinner or a snack that will hit the spot, these chimichangas are always a winner. They're packed with flavor and easy to whip up, so let's dive into why this recipe should be your next go-to!

Beef and Cheese Chimichangas

Ingredients

1 lb ground beef

1 small onion, chopped

2 cloves garlic, minced

1 packet taco seasoning

¼ cup water

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

8 flour tortillas

Vegetable oil for frying

Sour cream, for serving (optional)

Salsa, for serving (optional)

Fresh cilantro, chopped (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large skillet, I cook the ground beef over medium heat, breaking it apart with a spoon as it cooks.

Once the beef starts to brown, I add the chopped onion and garlic to the skillet. I cook them for about 3-4 minutes until the onion becomes soft and translucent.

Next, I stir in the taco seasoning and water, cooking the mixture for another 5-7 minutes until everything is well combined and heated through. I then remove the skillet from the heat and set the mixture aside.

I lay the flour tortillas flat on a clean surface and divide the beef mixture evenly between the tortillas, placing it in the center of each. Then, I top them with a generous amount of shredded cheddar and mozzarella cheese.

To fold the chimichangas, I fold in the sides of each tortilla, then roll them up tightly to form a burrito shape.

In a deep pan or skillet, I heat vegetable oil over medium-high heat. Once the oil is hot (about 350°F/175°C), I carefully add the chimichangas, seam side down, and fry them for 3-4 minutes per side until golden and crispy.

After frying, I remove the chimichangas from the oil and drain them on paper towels.

I serve the chimichangas hot with sour cream, salsa, and fresh cilantro, if desired.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 8 servings

Variations

If I want to switch things up, I can easily customize this recipe by swapping the ground beef for other proteins like shredded chicken, ground turkey, or even a vegetarian option like black beans and rice. If I’m looking for extra flavor, I can try adding some diced jalapeños or a sprinkle of chili flakes for a spicy kick. I also love experimenting with different types of cheese, like pepper jack or a blend of sharp cheddar and mozzarella.

Storage/Reheating

To store leftovers, I keep the chimichangas in an airtight container in the fridge for up to 2-3 days. For reheating, I recommend reheating them in a skillet over medium heat to keep that crispy texture. Alternatively, I can pop them in the oven at 350°F for about 10-12 minutes until heated through and crispy.

FAQs

Can I make these chimichangas ahead of time?

Yes, I can prepare the filling and assemble the chimichangas in advance, then refrigerate them until I'm ready to fry. This can save time when I'm in a rush!

Can I bake the chimichangas instead of frying them?

Definitely! If I want a lighter option, I can brush the chimichangas with a bit of oil and bake them at 400°F for about 20-25 minutes, flipping them halfway through for even crispiness.

How do I prevent the chimichangas from being greasy?

I make sure to drain the chimichangas on paper towels immediately after frying to absorb excess oil. Also, heating the oil to the right temperature (around 350°F) is key to making them crispy without absorbing too much oil.

Can I freeze leftover chimichangas?

Yes, I can freeze the cooked chimichangas! I wrap each one tightly in foil or plastic wrap and store them in a freezer-safe bag. When I’m ready to eat them, I can reheat them straight from the freezer in the oven at 350°F for about 20 minutes.

Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas will work, but they may break a little more easily when rolling. To prevent this, I can warm them up briefly in the microwave or on the stovetop to make them more pliable before assembling the chimichangas.

Conclusion

These beef and cheese chimichangas are the perfect combination of crispy, cheesy, and savory. They’re quick to prepare, customizable, and perfect for a weeknight dinner or a fun snack. Whether I’m serving them with sour cream and salsa or simply enjoying them on their own, I always know I’m in for a treat. It’s a recipe that’s sure to satisfy everyone at the table!

Recipe:

Beef and Cheese Chimichangas

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Author: Cheryl
Total Time: 25 minutes
Yield: 8 servings
Diet: Low Calorie

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Description

Crispy, golden-brown chimichangas filled with savory seasoned beef and melted cheese, making for a satisfying meal or snack.

Instructions

In a large skillet, cook the ground beef over medium heat, breaking it apart as it cooks.
Add the chopped onion and garlic to the skillet. Cook for about 3-4 minutes until the onion is soft and translucent.
Stir in the taco seasoning and water, cooking for another 5-7 minutes until well combined and heated through. Remove the skillet from the heat.
Lay the flour tortillas flat and divide the beef mixture evenly, placing it in the center of each tortilla. Top with shredded cheddar and mozzarella cheese.
Fold in the sides of each tortilla, then roll them up tightly to form burrito shapes.
Heat vegetable oil in a deep pan or skillet over medium-high heat to about 350°F (175°C). Fry the chimichangas, seam side down, for 3-4 minutes per side until golden and crispy.
Remove the chimichangas from the oil and drain on paper towels.
Serve hot with sour cream, salsa, and fresh cilantro, if desired.