Beef and cheese chimichangas are a delicious treat that everyone will love. They combine flavorful beef with melted cheese, all wrapped in a crispy tortilla. This recipe is perfect for a cozy dinner or a fun gathering with friends. You may also find Best Mac And Cheese Ever useful.
Why Make This Recipe
There are many reasons to enjoy beef and cheese chimichangas. First, they are easy to make and perfect for any occasion. Second, everyone loves the combination of beef and cheese. Finally, you can customize them with your favorite toppings, making them even more enjoyable. If you’re looking for more quick meals, check out this easy beef ramen stir fry.
How to Make Beef and Cheese Chimichangas
This recipe involves cooking the beef filling and then assembling the chimichangas in tortilla wraps. After that, you can choose to bake or fry them to a perfect golden crisp. It’s a simple process that yields tasty results! You may also find Apple And Brie Stuffed Chicken Easy useful.
Ingredients
- 1 lb ground beef
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 packet (1 oz) taco seasoning (or homemade)
- ½ cup salsa
- 1 cup refried beans
- 1 ½ cups shredded cheddar cheese (or Mexican blend)
- 6 large flour tortillas (burrito-size)
- 2 tbsp vegetable oil (for brushing/frying)
Directions
First, cook the beef filling. In a large skillet over medium heat, cook ground beef and diced onion until the meat is browned and the onion is tender. Drain excess grease. Stir in garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until well combined.
Next, assemble the chimichangas. Spread a spoonful of refried beans down the center of each tortilla. Top with a generous scoop of the beef mixture and a handful of shredded cheese. Fold in the sides and roll up tightly like a burrito.
Then, cook the chimichangas. For the oven method (healthier), preheat the oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush lightly with vegetable oil and bake for 18–20 minutes, flipping once, until golden and crispy. For the skillet method (crispier), heat 2–3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam-side down and cook 2–3 minutes per side until golden and crisp.
Finally, serve the chimichangas. Remove from heat and let rest for 2 minutes before serving. You can add toppings such as sour cream, guacamole, lettuce, or salsa if desired.
How to Serve Beef and Cheese Chimichangas
Beef and cheese chimichangas are great served with a side of rice and beans. You can also enjoy them with fresh salsa or a simple salad. For a fun twist, try pairing them with a creamy dip.
How to Store Beef and Cheese Chimichangas
Store leftover chimichangas in an airtight container in the refrigerator for up to three days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes or until heated through.
Tips to Make Beef and Cheese Chimichangas
- For extra flavor, add peppers or corn to the beef mixture.
- Try using different types of cheese for a variety of tastes.
- If you’re short on time, you can also use rotisserie chicken.
- Serve with a side of homemade guacamole for a perfect match!
Variations
- Swap ground beef for shredded chicken or turkey for a leaner option.
- Make them vegetarian by using black beans or lentils instead of meat.
- Add diced jalapeños for a spicy kick!
FAQs
- Can I freeze chimichangas? Yes, you can freeze them before or after cooking. Just wrap them tightly to prevent freezer burn.
- What toppings can I use? Common toppings include sour cream, guacamole, salsa, and chopped green onions.
- How do I know when they are cooked? They should be golden brown and crispy on the outside.
Conclusion
Now that you know how to make beef and cheese chimichangas, you can enjoy this tasty meal any day of the week. For more great recipes, check out this Beef and Cheese Chimichangas Recipe – The Fervent Mama, this Beef Chimichangas Recipe – Allrecipes, and this Beef and Cheese Chimichangas – Sweet Pea’s Kitchen.
Beef and Cheese Chimichangas
Ingredients
Method
- In a large skillet over medium heat, cook ground beef and diced onion until the meat is browned and the onion is tender. Drain excess grease.
- Stir in garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until well combined.
- Spread a spoonful of refried beans down the center of each tortilla.
- Top with a generous scoop of the beef mixture and a handful of shredded cheese.
- Fold in the sides and roll up tightly like a burrito.
- For the oven method, preheat the oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush lightly with vegetable oil and bake for 18–20 minutes, flipping once, until golden and crispy.
- For the skillet method, heat 2–3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam-side down and cook 2–3 minutes per side until golden and crisp.
- Remove from heat and let rest for 2 minutes before serving.
- Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.
