Beef and Cheese Chimichangas Recipe

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You’re about to learn how to make amazing beef and cheese chimichangas. These crispy Tex-Mex treats are packed with savory ground beef, beans, and melted cheese. You’ll love how easy they are to make at home in just 32 minutes.

Get ready to impress your family and friends with this delicious meal. The recipe makes 8 servings, perfect for a fun dinner party or a week of tasty leftovers. Let’s dive in and start cooking!

Exact Ingredients List

Here’s what you’ll need to make these delicious beef and cheese chimichangas:

• 1 1/2 pounds lean ground beef
• 1 medium yellow onion, diced
• 2-3 cloves garlic, minced
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano

For the filling and assembly:

• 1 (15 ounce) can diced tomatoes with green chilies
• 1 (15 ounce) can refried beans
• 8 (10 inch) flour tortillas
• 1 1/2 cups shredded cheddar cheese
• Vegetable oil for frying

Optional toppings to serve:

• Sour cream
• Guacamole
• Salsa
• Shredded lettuce
• Chopped tomatoes
• Chopped cilantro

You can mix and match these toppings based on your preferences. Feel free to add or remove any items to suit your taste!

Instructions

Brown the ground beef and onion in a large skillet over medium-high heat. Break up the meat as it cooks.

Add garlic and spices, stirring for 30 seconds until fragrant.

Mix in tomatoes and cook until liquid reduces. Stir in refried beans, then remove from heat.

Warm tortillas if needed. Place 1/3 cup filling on each tortilla’s lower third. Top with cheese.

Fold the bottom up, then fold in sides and roll tightly. Secure with toothpicks.

Heat oil to 350°F in a deep skillet. Fry chimichangas 2-3 minutes per side until golden.

Drain on paper towels. Serve hot with your favorite toppings.

Enjoy your crispy, cheesy chimichangas!

Possible Substitutes List & Recipe Variations

You can easily customize these chimichangas to suit your taste or dietary needs. Here are some swaps and tweaks to try:

Protein options:

• Ground turkey or chicken instead of beef
• Shredded chicken or pork
• Black beans or pinto beans for a vegetarian version

Cheese varieties:

• Monterey Jack
• Pepper Jack for a spicy kick
• Queso fresco

Try adding these extras to the filling:

• Corn kernels
• Diced bell peppers
• Chopped spinach

For a healthier twist, you can bake the chimichangas instead of frying. Brush them with oil and bake at 400°F for 15-20 minutes until crispy.

Want smaller portions? Use 6-inch tortillas to make mini chimichangas. They’re perfect for appetizers or kids’ meals.

You can also experiment with different seasonings:

• Taco seasoning mix
• Fajita seasoning
• Smoked paprika for a smoky flavor

Remember, you can always adjust the spice level to your liking by adding more or less chili powder.

Tips, Tricks & Storing

Use fresh, pliable tortillas to prevent cracking when rolling. If your tortillas are stiff, warm them briefly in the microwave.

For a healthier version, try baking your chimichangas. Brush them with oil and bake at 400°F for about 20 minutes, flipping halfway through.

Make sure to drain excess fat from the beef mixture. This helps prevent soggy chimichangas and reduces greasiness.

You can prep the filling ahead of time. Store it in the fridge for up to 2 days before assembling and frying.

Got leftovers? Wrap cooled chimichangas in foil and refrigerate for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to restore crispiness.

For a quick freeze option, wrap unfried chimichangas individually in plastic wrap, then foil. They’ll keep in the freezer for up to 3 months. Thaw in the fridge before frying.

Try different cheeses like pepper jack or Mexican blend for variety. You can also add a sprinkle of cheese on top after frying for extra gooeyness.