Beef And Cheese Chimichangas Recipe

There's something magical about biting into a crispy, golden-brown chimichanga and discovering a flavorful, cheesy, beefy filling inside. The contrast between the crunchy exterior and the rich, gooey interior makes every bite irresistible.

I first fell in love with chimichangas at a local Mexican restaurant, where they served them with a side of fresh guacamole and sour cream. After a few attempts at home, I perfected this easy recipe that's now a family favorite. The best part? They're baked instead of fried, making them a little lighter but just as delicious.

Why You'll Love This Beef And Cheese Chimichangas Recipe

Get ready to fall in love with your new favorite Tex-Mex meal. These beef and cheese chimichangas are packed with bold flavors and wrapped in a perfectly crisp tortilla.

First off, they’re incredibly easy to make. With just a few pantry staples, you can whip up a batch in under 40 minutes. No deep-frying required!

They’re also super budget-friendly. Ground beef, tortillas, and cheese are inexpensive ingredients that stretch a long way, making this a perfect meal for feeding a hungry crowd without breaking the bank.

Best of all, they’re customizable. You can swap the beef for shredded chicken, use different cheeses, or even add beans and veggies to the filling. The possibilities are endless!

These chimichangas are perfect for meal prep. Make a batch ahead of time, freeze them, and pop them in the oven whenever you need a quick and satisfying meal.

Ingredients Notes

The magic of these beef and cheese chimichangas lies in the simple yet delicious ingredients. Each one plays a role in making the perfect crispy, cheesy, and savory bite.

Ground beef is the star of the show. I recommend using an 80/20 blend for the perfect balance of flavor and juiciness. If you prefer leaner meat, 90/10 works too, but you may need to add a little extra oil to keep the filling moist.

Cheese is what makes these chimichangas extra indulgent. I love using a blend of shredded cheddar and Monterey Jack for the perfect balance of sharpness and meltiness. If you like a little spice, pepper jack is a great option.

Flour tortillas are key to getting that crispy exterior. Use burrito-sized tortillas so you have enough room to wrap up all the delicious filling securely. Smaller tortillas work too, but they’re trickier to roll.

Seasonings make all the difference. A blend of chili powder, cumin, garlic powder, and onion powder gives the beef a deep, smoky flavor that tastes just like your favorite restaurant-style chimichangas.

You’ll also need olive oil or butter to help crisp up the tortillas. Brushing them before baking gives them a beautiful golden color and that signature crunch.

How To Make This Beef And Cheese Chimichangas Recipe

Making these chimichangas at home is surprisingly easy. Let’s break it down step by step.

Start by browning the ground beef in a large skillet over medium-high heat. As it cooks, break it up into small crumbles with a spatula. Once it’s no longer pink, drain any excess grease, then stir in the seasonings and a splash of water. Let the mixture simmer for a few minutes so the flavors can meld together.

While the beef is cooking, preheat your oven to 400°F and line a baking sheet with parchment paper. If you prefer an extra crispy finish, you can also use an air fryer at 375°F.

Next, warm up the flour tortillas for a few seconds in the microwave. This makes them more pliable and easier to roll. Spoon a generous amount of the beef mixture into the center of each tortilla, then sprinkle with plenty of shredded cheese.

To roll, fold in the sides of the tortilla first, then roll it up tightly from the bottom like a burrito. Place each chimichanga seam-side down on the prepared baking sheet and brush the tops with a little olive oil or melted butter.

Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. If using an air fryer, cook for about 8-10 minutes, flipping once.

Once done, let them cool slightly before serving. Pair them with sour cream, guacamole, and salsa for the ultimate Tex-Mex experience.

Storage Options

These chimichangas store beautifully, making them great for meal prep.

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. To reheat, pop them in the oven at 350°F for about 10 minutes to crisp them back up. The air fryer works even better for a quick, crispy reheat.

For longer storage, freeze the chimichangas before baking. Wrap each one tightly in foil or plastic wrap, then place them in a freezer-safe bag. When you're ready to enjoy, bake them straight from frozen at 400°F for 25-30 minutes.

Variations and Substitutions

One of the best things about chimichangas is how versatile they are. Here are some fun ways to switch things up:

If you’re not a fan of beef, swap it for shredded chicken. Leftover rotisserie chicken works perfectly, and you can season it the same way.

Want to make it vegetarian? Black beans, refried beans, or sautéed veggies are great alternatives to meat. Add some corn and diced bell peppers for extra texture and flavor.

Spice lovers can add diced jalapeños or a dash of hot sauce to the beef mixture for extra heat. A sprinkle of red pepper flakes works too.

For a creamier filling, mix in a few spoonfuls of cream cheese or sour cream with the beef before rolling.

No flour tortillas? Try using corn tortillas for a different texture, or even puff pastry for a fun, flaky twist.

With so many ways to customize this dish, you can make it your own every time. Try out different fillings and toppings to discover your favorite version of this classic Tex-Mex treat!

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