Why You’ll Love This Recipe
These Crispy Beef & Cheese Chimichangas bring all the flavors of your favorite Mexican restaurant straight to your kitchen. Perfectly seasoned ground beef, melty cheese, and golden, crunchy tortillas create a comforting dish that’s easy to make and even easier to devour. Whether you’re serving a crowd or treating your family to something special, these chimichangas are sure to be a hit. They’re freezer-friendly, customizable, and taste just as great reheated the next day.
Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 packet taco seasoning
- 1/4 cup water
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 large flour tortillas
- Vegetable oil, for frying
- Optional: sour cream, salsa, guacamole for serving
Directions
- In a large skillet over medium heat, cook the ground beef until browned.
- Add chopped onion and cook for 3–4 minutes until softened.
- Stir in garlic and cook for 1 minute.
- Mix in taco seasoning and water. Simmer for 5 minutes until thickened.
- Remove from heat and let cool slightly.
- Stir in both shredded cheeses until well combined.
- Spoon a generous portion of beef and cheese mixture onto the center of each tortilla.
- Fold in the sides and roll up tightly like a burrito.
- In a large skillet, heat 1/2 inch of oil over medium-high heat.
- Fry chimichangas seam-side down until golden brown, about 2 minutes per side.
- Drain on paper towels.
- Serve hot with your favorite toppings.
Servings and Timing
Servings: 6 chimichangas
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Variations
- Swap beef for shredded chicken or pulled pork.
- Add black beans or cooked rice to the filling for extra texture.
- Spice it up with chopped jalapeños or hot sauce.
- Bake instead of fry for a lighter version—brush with oil and bake at 400°F for 20 minutes.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, bake in a 375°F oven for 10–15 minutes or air fry until crisp. You can also freeze chimichangas before frying—wrap tightly in foil and freeze up to 2 months.
FAQs
Can I make these ahead of time?
Yes! Assemble and refrigerate un-fried chimichangas up to 24 hours ahead.
Can I use corn tortillas?
Flour tortillas work best for holding the filling and frying up crispy. Corn tortillas may break apart.
How do I keep them from unrolling?
Make sure to fold in the sides tightly and place seam-side down in the oil first to seal.
Conclusion
These Crispy Beef & Cheese Chimichangas are a simple way to enjoy a delicious Tex-Mex classic at home. Golden and crunchy on the outside, cheesy and savory on the inside—each bite is pure comfort. Customize them your way and enjoy the leftovers just as much the next day.
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