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Beef and Cheese Chimichangas

Beef and Cheese Chimichangas
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Beef and Cheese Chimichangas are a quick and flavorful Tex-Mex dish featuring seasoned ground beef and melted cheese wrapped in a crispy flour tortilla. Perfect for busy weeknights or entertaining guests, this recipe is easy to prepare, versatile, and delivers a satisfying, cheesy crunch in every bite.

Ingredients

Scale

Filling Ingredients

  • 1 lb lean ground beef
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • 1/4 cup tomato sauce or salsa
  • 1 to 1 1/2 cups shredded cheese (cheddar or Monterey Jack)

Assembly Ingredients

  • 6 large flour tortillas

Frying Ingredients

  • Vegetable or canola oil, enough for frying (about 2 cups)

Instructions

  1. Cook the Beef Mixture: Heat a skillet over medium heat and add the ground beef. Break up the meat as it cooks. Add chopped onions and garlic, sautéing until soft and fragrant. Stir in chili powder, cumin, salt, and pepper. Pour in tomato sauce or salsa and cook for another 2-3 minutes until well combined and flavorful.
  2. Prepare the Tortillas: Warm the flour tortillas by placing them on a hot skillet for a few seconds on each side or microwaving them wrapped in a damp towel for about 20 seconds to make them pliable and easy to roll without cracking.
  3. Assemble the Chimichangas: Spoon a generous amount of the beef mixture down the center of each warmed tortilla. Sprinkle shredded cheese evenly over the beef. Fold in the sides and roll the tortilla tightly to seal the filling inside, pressing the seams firmly. Use a little water or beaten egg if needed to help seal.
  4. Fry Until Crispy: Pour enough oil into a deep skillet to cover the chimichangas halfway and heat to 350°F (175°C). Carefully place each chimichanga seam-side down and fry for 2 to 3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels to absorb excess oil.

Notes

  • Don’t overfill the tortillas to avoid breaking during frying.
  • Use fresh oil to prevent off-flavors.
  • Press the edges well to seal the chimichangas fully.
  • Maintain oil temperature at 350°F for optimal crispiness.
  • Drain chimichangas on paper towels to remove excess oil and prevent sogginess.

Nutrition

Keywords: Beef chimichangas, cheese chimichangas, Tex-Mex recipes, fried tortilla, quick dinner

Find it online: https://linacorner.com/beef-and-cheese-chimichangas/