Beef and Cheese Chimichangas
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When I was younger, my mom would make the best beef and cheese chimichangas. They were always so crispy and cheesy, and I could never resist them. Even now, as an adult, I still love her chimichangas.
The best part was that my kids loved them too.
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We all sat down together at the dinner table and enjoyed a delicious meal. It was just like old times.
If you’re in the mood for a delicious and hearty Mexican meal, look no further than these beef and cheese chimichangas.
They are perfect for a quick weeknight meal or for feeding a large crowd.
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Beef and Cheese Chimichangas recipe
This beef chimichangas recipe is great for Tex-Mex night at your home. You can serve this up for Taco Tuesday for a new recipe for you to serve up to your family and friends.
What is a chimichanga?
A chimichanga is a deep-fried burrito that is typically filled with meat, cheese, beans, and rice. The burrito is first wrapped in a flour tortilla and then deep-fried until crispy and golden brown.
What is the difference between a burrito and a chimichanga?
The main difference between a burrito and a chimichanga is that a burrito is usually baked or steamed, while a chimichanga is deep-fried.
This gives the chimichanga a crispy exterior and a warm and gooey filling, which many people find appealing.
How are chimichangas made?
Chimichangas are made by filling a large flour tortilla with a variety of ingredients, including meat (such as beef, chicken, or pork), cheese, beans, rice, and spices. The tortilla is then folded over the filling, sealing the edges to form a burrito-like shape.
Next, the filled tortilla is deep-fried in hot oil until crispy and golden brown. The deep-frying process gives the chimichanga its signature crunchy exterior, while the filling remains warm and gooey.
How to roll chimichangas?
Rolling chimichangas is a simple process that involves wrapping the filled tortilla around the filling to form a compact, burrito-like shape. Here’s how to do it:
- Start by placing a large spoonful of the filling in the center of the tortilla. Make sure to leave enough space around the edges so that you can easily wrap the tortilla around the filling.
- Fold the bottom edge of the tortilla up over the filling, so that it covers about half of the filling. Then, fold the two sides of the tortilla in towards the center, so that they overlap the bottom edge.
- Roll the tortilla tightly away from you, making sure to keep the sides tucked in and the bottom edge sealed. The end result should be a tightly wrapped burrito with the filling securely inside.
- Repeat the process with the remaining tortillas and filling. You can also secure the chimichangas with toothpicks or kitchen twine to keep them closed while frying.
Remember, the key to rolling a good chimichanga is to keep the tortilla tight and secure around the filling, so that it doesn’t unravel during the frying process. With a little practice, you’ll be rolling perfect chimichangas in no time!
Making them in the oven or air fryer:
To make chimichangas in the oven or air fryer, you can wrap the filled burritos in aluminum foil and bake them in the oven at 400°F for 15-20 minutes, or place them in an air fryer at 400°F for 8-10 minutes.
What to serve with the chimichangas?
To serve chimichangas, you can prepare a variety of side dishes such as Spanish rice, guacamole, salsa, and sour cream.
Ingredients:
- Ground beef
- Refried beans
- Onion chopped
- Minced garlic
- Chili powder
- Cumin
- Oregano
- Flour tortillas
- Tomato sauce
- Diced green chilis in a can
- Chopped jalapenos in a can
- Shredded taco blend cheese
- Salt and pepper to taste
- Oil for frying
How to make Beef and Cheese Chimichangas (with Pictures):
Step 1. Add the ground beef to a skillet over medium-high heat on the stove. Cook until the meat is completely browned, and drain off the excess liquid.
Step 2. Adding beans and onion
Step 2. Add oregano, cumin, and salt and pepper to taste into the skillet with the meat.
Step 3. Cook for another 5 minutes over medium heat, stirring to combine the ingredients well.
Step 3. Heat the tortillas up in the microwave until they are warm.
Step 4. Place about an inch of oil into the bottom of a deep-sided skillet, and heat over medium-high heat on the stove.
Step 5. Put an even amount of filling into the center of the 10 tortillas. Fold one end of the tortillas over the filling, tuck in the ends of the tortilla, and then roll it closed to form a packet. Secure the packet closed with a toothpick.
Step 6. Place the filled chimichangas into the heated oil, and fry until browned and crispy on both sides. This will not take long, so keep an eye on them.
Step 7. Drain the excess grease from the chimichangas by allowing them to cool on a paper towel-lined tray.
Step 8. Pour the rest of the tomato sauce, the green chilis, and the jalapeno peppers into a saucepan over medium heat on the stove, and heat the sauce until warm. Add salt and pepper to taste if needed.
Step 9. Ladle the sauce over the finished chimichangas, top with shredded cheese, and serve. Now, ready to serve, enjoy!
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Beef and Cheese Chimichangas
Ingredients
- 1 ½ lbs. Ground beef
- 1 Can refried beans
- ½ Medium onion chopped
- 2 tsp. Minced garlic
- 2 tsp. Chili powder
- 1 tsp. Cumin
- ½ tsp. Oregano
- 10 10 inch flour tortillas
- 24 oz. Tomato sauce
- 4 oz. Diced green chilis in a can
- 4 oz. Chopped jalapenos in a can
- 1 ½ C. Shredded taco blend cheese
- Salt and pepper to taste
- Oil for frying
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Instructions
- Add the ground beef to a skillet over medium high heat on the stove. Cook until the meat is completely browned, and drain off the excess liquid.
- Place the beans, onion, minced garlic, ½ cup of the tomato sauce chili powder, oregano, cumin and salt and pepper to taste into the skillet with the meat. Cook for another 5 minutes over medium heat, stirring to combine the ingredients well.
- Heat the tortillas up in the microwave until they are warm.
- Place about an inch of oil into the bottom of a deep sided skillet, and heat over medium high heat on the stove.
- Put an even amount of filling into the center of the 10 tortillas. Fold one end of the tortillas over the filling, tuck in the ends of the tortilla, and then roll it closed to form a packet. Secure the packet closed with a toothpick.
- Place the filled chimichangas into the heated oil, and fry until browned and crispy on both sides. This will not take long, so keep an eye on them.
- Drain the excess grease from the chimichangas by allowing them to cool on a paper towel lined tray.
- Pour the rest of the tomato sauce, the green chilis and the jalapeno peppers into a saucepan over medium heat on the stove, and heat the sauce until warm. Add salt and pepper to taste if needed.
- Ladle the sauce over the finished chimichangas, top with shredded cheese and serve.
Video
Nutrition
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How to make the best chimichangas?
Making the best chimichangas requires a few key steps and ingredients, as well as a bit of attention to detail. Here are some tips for making the best chimichangas:
- Use a high-quality, flavorful filling: The filling is the heart and soul of the chimichanga, so it’s important to use a filling that is delicious and well-seasoned. Consider using ingredients like spicy ground beef, shredded chicken, or roasted vegetables, and add spices like cumin, chili powder, and garlic to give the filling a bold, Mexican-inspired flavor.
- Use the right tortilla: A large, soft flour tortilla is the perfect wrap for a chimichanga, as it holds the filling securely and absorbs some of the oil during frying. Look for high-quality tortillas that are soft, pliable, and easy to work with.
- Roll the chimichanga tightly: To keep the filling inside the chimichanga, it’s important to roll it tightly and securely. Fold the bottom edge of the tortilla up over the filling, then fold the sides in towards the center, and roll the tortilla away from you, keeping the filling snug and tight inside.
- Fry the chimichanga until crispy: The deep-frying process gives the chimichanga its signature crispy exterior. Use a deep, heavy pot or a deep fryer to fry the chimichangas in hot oil (375°F) until they are golden brown and crispy, about 2-3 minutes on each side.
By following these tips, you’ll be well on your way to making the best chimichangas you’ve ever tasted!
How to store the chimichangas?
To store chimichangas, wrap them tightly in plastic wrap and place them in the refrigerator for up to 3 days. To reheat, wrap the chimichangas in foil and bake in the oven at 350°F for 10-15 minutes, or place them in the microwave for 2-3 minutes.
Beef and Cheese Chimichangas video
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Can I make these in my air fryer?
Hi,
Yes you can! Here’s a great Beef and Cheese Chimichangas recipe using an Air Fryer:
https://www.razzledazzlelife.com/beef-and-cheese-chimichangas/