Description
Beef and Cheese Chimichangas are pure comfort wrapped in a golden crispy tortilla that brings serious Mexican-inspired deliciousness straight to your dinner table. Packed with seasoned ground beef, melted cheese, and a killer crunch, these chimichangas deliver maximum flavor in every single bite.
Ingredients
Scale
Protein and Cheese:
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Spices and Aromatics:
- 1 small onion
- 2 cloves garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
Base and Cooking Ingredients:
- 6 large flour tortillas
- ½ cup salsa
- 1 cup vegetable oil
- Sour cream
- Guacamole
- Salsa
- Chopped fresh cilantro
Instructions
- Heat a large skillet to medium-high and brown 1 pound ground beef, crumbling it into small pieces while cooking.
- Add 1 small diced onion and 2 minced garlic cloves to the beef, sautéing until onions become translucent.
- Sprinkle 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon chili powder, and ½ teaspoon smoked paprika over the meat, stirring to distribute evenly.
- Pour ½ cup salsa into the beef mixture and simmer for 2-3 minutes until liquid reduces.
- Let the beef mixture cool for 5 minutes at room temperature.
- Microwave 6 flour tortillas for 20 seconds to make them flexible.
- Spread ¼ cup beef mixture in the center of each tortilla.
- Sprinkle ½ cup cheddar cheese and ½ cup Monterey Jack cheese over the beef.
- Fold the bottom of the tortilla upward, then tuck in the sides to create a sealed packet.
- Secure each chimichanga with a toothpick to prevent unfolding.
- Heat 1 cup vegetable oil in a deep skillet to 375°F.
- Carefully place chimichangas seam-side down in the hot oil, frying 2-3 minutes per side until golden brown.
- Transfer chimichangas to paper towels to drain excess oil.
- Remove toothpicks before serving.
- Garnish with sour cream, guacamole, salsa, and chopped fresh cilantro.
Notes
- Seasoning matters most when creating deep flavor in this dish, so don’t skimp on cumin, chili powder, and smoked paprika.
- Ensure tortillas are warm and soft before folding to prevent cracking and help create a tight seal.
- When frying, maintain consistent oil temperature around 375°F for perfect golden-brown crispiness without burning.
- For a healthier version, bake chimichangas at 425°F for 15-20 minutes, brushing with olive oil to help achieve a crispy exterior.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Beef
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 6
- Calories: 580 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg