Prepare for a taste-burdling, crunchy cheese mouthful! These Beef Chimichanga Recipe translate everything you enjoy about burritos into golden, crunchy excellence. These chimichangas are bursting with seasoned meat, gooey melted cheese, and strong spices, whether you bake them for a lighter variation or deep-fry them for that tempting crunch. Present them with sour cream, salsa, and guacamole to have a restaurant-quality dinner right at home!
Table of Contents
Why You’ll Love This Recipe
- Crispy & Cheesy is the ideal mix of melty, cheesy bliss inside with exterior crispness.
- Two Approaches to Cooking: For a lighter choice, bake; for added crispness, fry.
- A seasoned beef filling with precisely the correct spice combination is packed with flavor.
- Customizable; add beans and other cheeses, or even substitute chicken for beef!
For another hearty and satisfying beef dish, check out this Baked Beans with Ground Beef Recipe that pairs well with chimichangas.
Ingredients: Everything you need for the greatest beef chimichangas
- Ground beef, sometimes shredded beef, is the filling, tasty foundation.
- Onion and garlic give the stuffing richness and complexity.
- Salt and Black Pepper improve every taste sensation.
- Ground Cumin & Chili Powder : Classic Tex-Mex spice.
- Paprika smoked gives a faint smokey warmth.
- Tomato paste helps produce a thick, creamy filling.
- Optional refried beans bring added nutrition and smoothness.
- Shredded Cheddar and Monterey Jack Cheese are perfect for melty, delicious excellence.
- Soft and supple for easy rolling are flour tortillas.
- Butter (for baking) helps the tortillas crisp up in the oven.
- Vegetable oil (for fries) : If you yearn for that traditional deep-fried crispness.
Regarding servings:
- Sour cream offers a refreshing, creamy counterpoint.
- Fresh and tangy is salsa or Pico de Gallo.
- Guacamole: Since avocado enhances everything.
- Shredded lettuce : for that crisp, fresh bite.
👉 The complete ingredient list with measurements is in the recipe card below!
Making Beef Chimichangas : How?
First, prepare the beef filling.
Cook the ground meat browning in a skillet set on medium heat. Eliminate any extra weight. Add onion and garlic, simmering till soft and aromatic.
Second: Season and Simmer
Add salt, black pepper, cumin, chili powder, smoked paprika, and tomato paste. Mix thoroughly; let simmer for five minutes. Take off from the burner.
Step 3: Assemble the Chimichangas
If using, top each tortilla with a slothful of refried beans. Add a good scoop of the meat mixture, then top with Monterey Jack and cheddar cheese.
Fourth: Fold like a burrito.
Fold in the tortilla’s sides, then tightly roll it into a burrito form to ensure good sealing.
Choose Your Cooking Method in Step Five.
Lighter Option: Baked Chimichangas
Turn the oven dial to 400°F (200°C).
Slide chimichangas seam-side down on a baking sheet.
For a golden, crispy finish, brush over melted butter.
Turn halfway through 15 to 20 minutes to get golden brown and crispy.
Fried Chimichangas, the Classic Crunch
Heat vegetable oil in a deep skillet to 375°F (190°C).
Fry chimichangas seam-side down until crispy and golden, two to three minutes on each side.
To eliminate extra oil, drain on paper towels.
Step Six: Present and Savour!
For the best Tex-Mex experience, top your chimichangas with sour cream, salsa, guacamole, and shredded lettuce.
If you love crispy, stuffed appetizers, you might also enjoy these Armadillo Eggs , a Texas BBQ favorite with a spicy twist!
Advice for Perfect Chimichangas
- Seal them properly; if they are not tightly rolled, the contents can leak out.
- Secure the chimichanga with a toothpick to stop it from opening up before being fried.
- Don’t pack the pan too full; provide space so they fry uniformly.
- If baking, broil for one to two minutes at the end for an extra golden crust.
How to Present
These crispy beef chimichangas taste best eaten fresh with mouthwatering toppings:
- Must-haves include salsa, guacamole, and sour cream!
- Over Rice & Beans is a dinner featuring Spanish rice and refried beans.
- Change things from typical tacos to a Taco Tuesday Alternative.
- Drizzled with queso and a creamy cheese sauce, these elevate themselves.
Make Ahead and Storage
Keeping Leftovers
Chill leftover chimichangas in an airtight jar for up to three days.
Freezing
Store unbaked or baked chimichangas in a freezer-safe bag for three months at most. Warm thoroughly by reheating in the oven at 375°F (190°C).
- Bake for 10 to 12 minutes at 375°F (190°C) to get crispy again.
- Heat an air fryer at 350°F (175°C) for five to seven minutes.
- Though they won’t be as crispy, microwave them for one to two minutes.
FAQs
1. Could I create these chimichangas in an air fryer?
Definitely! For 8 to 10 minutes, air fry at 375°F (190°C), turning halfway for even crispiness.
2. How can a burrito differ from a chimichanga?
Deep-fried burrito is a chimichanga! It’s crispier and golden brown, while burritos stay soft.
3. Could shredded beef replace ground beef?
Definitely! Shredded beef cooked slowly makes them extra soft and tasty.
4. Besides refried beans, what else might I use?
You might leave them out or substitute mashed sweet potatoes, rice, or black beans.
Conclusion
The height of Tex-Mex comfort food is these crunchy, cheesy beef chimichangas! Every mouthful of baked or fried versions offers strong tastes, golden crisp, and melty cheese. Make a batch for a simple family dinner; present them on Taco night. Enjoy! 😋 from the planet Earth
Beef Chimichanga
Equipment
- Skillet
- Baking Sheet (if baking)
- Deep Fryer or Large Pot (if frying)
Ingredients
For the Beef Filling
- 1 lb ground beef or shredded beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tbsp tomato paste
- 1/2 cup refried beans optional
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
For the Chimichangas
- 4 large flour tortillas
- 2 tbsp butter melted, for brushing
- 2 cups vegetable oil for frying, if deep-frying
For Serving
- sour cream
- salsa or pico de gallo
- guacamole
- shredded lettuce
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add onion and garlic, cooking until soft.
- Stir in salt, black pepper, cumin, chili powder, smoked paprika, and tomato paste. Mix well and simmer for 5 minutes. Remove from heat.
- Spread a spoonful of refried beans on each tortilla (if using). Add the beef mixture and sprinkle with shredded cheese. Fold in the sides, then roll tightly into a burrito shape.
- Baked: Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush with melted butter and bake for 15-20 minutes, until golden and crispy.
- Fried: Heat vegetable oil in a deep skillet to 375°F (190°C). Fry chimichangas seam-side down for 2-3 minutes per side until golden brown. Drain on paper towels.
- Top with sour cream, salsa, guacamole, and shredded lettuce. Serve and enjoy!