Description: Imagine sinking your teeth into a golden-brown, crispy exterior, giving way to a molten core of savory seasoned beef and gooey, melted cheese. These Beef and Cheese Chimichangas are not just a meal; they’re an experience. Perfect for a quick weeknight dinner, a fun weekend gathering, or any occasion where you crave comfort food with a Tex-Mex twist. This recipe delivers a symphony of textures and flavors that will leave you and your loved ones craving more. Let’s dive into the details of how to create this culinary masterpiece.
Ingredients:
- 1 lb ground beef (80/20 blend recommended for flavor)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (for added depth of flavor)
- ¼ teaspoon cayenne pepper (optional, for a kick)
- Salt and freshly ground black pepper to taste
- 4 large flour tortillas (burrito size, approximately 10-12 inches)
- 2-3 cups vegetable oil or canola oil, for frying
- Optional toppings: sour cream, guacamole, salsa, pico de gallo, chopped cilantro, shredded lettuce, diced tomatoes, jalapeños
Preparation:
Getting organized is key to efficient cooking. Here’s how to prepare everything you’ll need for your Beef and Cheese Chimichangas:
Step 1: Prep the Vegetables: Begin by finely dicing the onion. Uniformly sized pieces will cook evenly. Mince the garlic. Fresh garlic is far superior in flavor to pre-minced garlic in a jar. Set both aside.
Step 2: Shred the Cheese: If you’re using block cheese, shred it using a box grater. Pre-shredded cheese often contains cellulose, which can hinder melting. Freshly grated cheese melts more smoothly.
Step 3: Measure the Spices: Measure out the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper into a small bowl. Having them pre-mixed makes adding them to the beef mixture easier.
Step 4: Warm the Tortillas (Important!): This step is crucial to prevent the tortillas from cracking when you fold them. You can warm them in several ways:
- Microwave: Stack the tortillas, wrap them in a damp paper towel, and microwave for 30-60 seconds until pliable.
- Skillet: Heat a dry skillet over medium heat. Warm each tortilla for about 15-20 seconds per side, until softened.
- Oven: Wrap the tortillas in foil and warm in a 350°F (175°C) oven for about 10-15 minutes.
Step 5: Set up Your Frying Station: Place a wire rack lined with paper towels next to your stovetop. This is where you’ll drain the chimichangas after frying.
Instructions:
Now, let’s get cooking! Follow these steps for perfect Beef and Cheese Chimichangas:
Step 1: Brown the Ground Beef: In a large skillet over medium-high heat, add the ground beef. Break it up with a spoon and cook until browned, about 5-7 minutes. Be sure to crumble the beef well so there aren’t any large clumps.
Step 2: Drain Excess Fat: Carefully drain off any excess fat from the skillet. Use a spoon to hold back the beef while pouring the fat into a heat-safe container. Removing the excess fat prevents the chimichangas from becoming greasy.
Step 3: Sauté Onion and Garlic: Add the diced onion to the skillet with the browned beef. Cook for 3-5 minutes, or until the onion becomes translucent and softened. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Step 4: Season the Beef Mixture: Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook for an additional 2-3 minutes, stirring constantly, to allow the spices to bloom and release their flavors. This step is crucial for developing the signature chimichanga taste.
Step 5: Melt in the Cheese: Remove the skillet from the heat. Add the shredded cheese to the beef mixture and stir until the cheese is completely melted and evenly distributed. The residual heat from the beef will melt the cheese perfectly.
Step 6: Assemble the Chimichangas: Lay a warmed tortilla flat on a clean surface. Spoon about ½ cup of the beef and cheese mixture onto the center of the tortilla. Don’t overfill it, or the chimichanga will be difficult to fold. Fold in the sides of the tortilla over the filling, then tightly roll it up from the bottom to the top, like a burrito. Repeat with the remaining tortillas and filling.
Step 7: Fry the Chimichangas: In a deep skillet or Dutch oven, heat about 2-3 inches of vegetable oil or canola oil to 350°F (175°C). Carefully place the chimichangas seam-side down into the hot oil, being careful not to overcrowd the skillet (fry in batches if necessary). Fry for 3-4 minutes per side, or until golden brown and crispy.
Step 8: Drain and Serve: Remove the chimichangas from the oil using a slotted spoon or tongs. Place them on the prepared wire rack lined with paper towels to drain off any excess oil. Serve immediately with your favorite toppings.
Why You Will Love This Recipe:
- Crispy and Gooey Texture: The contrast between the crispy fried tortilla and the melted cheese filling is simply irresistible.
- Flavorful Filling: The combination of seasoned ground beef, aromatic spices, and melted cheese creates a deeply satisfying flavor profile.
- Versatile Toppings: You can customize your chimichangas with a variety of toppings to suit your taste preferences.
- Easy to Make: This recipe is relatively simple and straightforward, perfect for weeknight cooking.
- Crowd-Pleaser: Beef and Cheese Chimichangas are always a hit with family and friends.
COOKING Rating:
- Ease of Preparation: 4/5 (easy to moderate)
- Taste: 5/5 (excellent)
- Kid-Friendly: 5/5 (generally well-received by kids)
- Overall: 5/5 (highly recommended)
Serving Suggestions:
- Classic Tex-Mex: Serve with sour cream, guacamole, salsa, and a side of rice and beans.
- Fresh and Light: Top with pico de gallo, shredded lettuce, and a squeeze of lime juice.
- Spicy Kick: Add jalapeños or a drizzle of hot sauce.
- Loaded Chimichanga Bowl: Cut the chimichangas into bite-sized pieces and serve over a bed of rice, beans, and your favorite toppings.
Tips:
- Don’t Overfill: Overfilling the tortillas will make them difficult to fold and may cause them to burst during frying.
- Seal the Seam: To help the chimichangas stay sealed during frying, you can brush the edge of the tortilla with a little water or egg wash before folding.
- Maintain Oil Temperature: Use a thermometer to ensure the oil stays at 350°F (175°C). If the oil is too hot, the chimichangas will burn on the outside before the cheese melts inside. If the oil is not hot enough, the chimichangas will absorb too much oil and become greasy.
- Fry in Batches: Avoid overcrowding the skillet, as this will lower the oil temperature and result in soggy chimichangas. Fry in batches and maintain the oil temperature between batches.
- Reheating: Leftover chimichangas can be reheated in a 350°F (175°C) oven for about 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a quicker option.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutritional Information: (Approximate, per serving)
- Calories: 450-550 kcal (depending on toppings and oil absorption)
- Protein: 25-30g
- Fat: 25-35g
- Carbohydrates: 30-40g
- Sodium: 500-700mg
Conclusion:
These Beef and Cheese Chimichangas are a guaranteed crowd-pleaser. With their crispy exterior, gooey interior, and customizable toppings, they’re perfect for any occasion. So, gather your ingredients, follow these simple steps, and get ready to enjoy a fiesta of flavors in every bite! They are a delightful and satisfying meal that’s sure to become a family favorite. Enjoy!
Questions and Answers About This Recipe:
- Can I use a different type of meat?
- Absolutely! While this recipe calls for ground beef, you can easily substitute it with ground turkey, ground chicken, shredded chicken, or even seasoned black beans for a vegetarian option. Adjust the cooking time accordingly.
- What if I don’t have all the spices listed?
- No problem! The chili powder and cumin are the most essential spices for this recipe. If you’re missing smoked paprika or cayenne pepper, you can simply omit them or substitute them with a pinch of regular paprika or a dash of your favorite hot sauce.
- Can I bake these instead of frying them?
- Yes, you can bake the chimichangas for a healthier option. Preheat your oven to 400°F (200°C). Place the assembled chimichangas on a baking sheet, brush them with a little oil or melted butter, and bake for 15-20 minutes, or until golden brown and crispy.
- How can I make these ahead of time?
- You can assemble the chimichangas ahead of time and store them in the refrigerator for up to 24 hours. Be sure to wrap them tightly in plastic wrap to prevent them from drying out. When ready to cook, simply fry or bake them as directed.
- What are some other topping ideas?
- The possibilities are endless! Get creative with your toppings and try adding some of these: corn salsa, pickled onions, queso fresco, avocado crema, or a drizzle of chipotle mayo. You can even set up a topping bar and let everyone customize their own chimichangas!
