Indulge in the ultimate comfort food with this Beef and Cheese Chimichanga recipe, a delightful twist on traditional Mexican cuisine that promises a crispy, cheesy, and meaty experience with every bite. Chimichangas are essentially deep-fried burritos, filled with a savory mixture of spiced beef and melted cheese, then wrapped in a tortilla that crisps up to golden perfection. This dish is perfect for those seeking to bring the flavors of a Mexican fiesta right into their kitchen. Whether you’re hosting a dinner party or simply craving something indulgently satisfying, these chimichangas are sure to impress.
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Why You’ll Love Beef and Cheese Chimichanga:
- Crispy and Flavorful: The golden, crispy exterior encases a rich, flavorful beef and cheese filling.
- Customizable: Easily adapt the fillings to include your favorite ingredients or to accommodate dietary preferences.
- Crowd-Pleaser: Ideal for gatherings, satisfying even the most discerning palates.
- Satisfying Meal: Serve with sides of rice, beans, or a fresh salad for a complete and hearty meal.
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Ingredients Notes For Beef and Cheese Chimichanga:
- Beef: Ground beef is seasoned and cooked until perfectly tender. Feel free to substitute with ground turkey or chicken for a lighter option.
- Cheese: A blend of shredded cheddar and Monterey Jack cheese melts beautifully, adding gooeyness to the filling.
- Tortillas: Large flour tortillas work best, providing enough space to wrap the filling securely.
- Seasonings: A mix of chili powder, cumin, garlic powder, and onion powder adds depth and authenticity to the beef filling.
- Vegetables: Diced onions and green chilies (optional) incorporated into the beef mixture enhance the overall flavor profile.
- Oil: For frying, ensuring the chimichangas achieve that quintessential crispy exterior.
Recipe Steps:
- Cook the Beef: In a skillet, cook the ground beef with diced onions until the meat is browned. Drain excess fat. Stir in the seasonings and green chilies, cooking for a few more minutes.
- Assemble Chimichangas: On each flour tortilla, place a portion of the beef mixture and a generous amount of shredded cheese. Fold in the sides and roll up tightly.
- Fry Chimichangas: In a deep skillet or fryer, heat oil to about 375°F (190°C). Fry each chimichanga until golden and crispy, turning as needed. Drain on paper towels.
- Serve: Serve hot, garnished with sour cream, salsa, guacamole, or queso, alongside your favorite Mexican sides.
Storage Options:
- Refrigerate: Cool any leftovers and store in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
- Freeze: Freeze cooled chimichangas on a baking sheet, then transfer to a freezer bag. Reheat from frozen in the oven.
Ingredients
For the Beef Filling:
- 1 tablespoon vegetable oil
- 1 lb ground beef
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1/2 cup beef broth
- 1 can 4 ounces green chiles, drained (optional)
For Assembly:
- 8 large flour tortillas
- 1 1/2 cups shredded cheddar cheese or a blend of cheddar and Monterey Jack
- Vegetable oil for frying
For Serving:
- Sour cream
- Guacamole
- Salsa
- Chopped lettuce and diced tomatoes optional
Instructions
Prepare the Beef Filling:
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Cook Beef: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the ground beef and cook until it’s no longer pink, breaking it apart with a spoon.
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Add Aromatics: Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is translucent.
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Season: Stir in the taco seasoning, beef broth, and green chiles (if using). Let the mixture simmer until most of the liquid has evaporated, about 5-7 minutes. Remove from heat and let it cool slightly.
Assemble the Chimichangas:
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Fill Tortillas: Lay out the flour tortillas on a flat surface. Divide the beef mixture among the tortillas, placing it in the center. Top each with shredded cheese.
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Fold: Fold in the sides of each tortilla, then roll them up tightly to enclose the filling.
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Secure: Use toothpicks to secure the ends of the tortillas, if necessary.
Fry the Chimichangas:
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Heat Oil: In a large skillet or a deep fryer, heat about 1 inch of vegetable oil to 375°F (190°C).
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Fry: Fry the chimichangas in batches, seam side down first, turning once, until they are golden brown and crispy, about 2-3 minutes per side.
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Drain: Remove the chimichangas from the oil and drain them on paper towels. Remove any toothpicks if you used them.
Serve:
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Serve the chimichangas hot, accompanied by sour cream, guacamole, salsa, and any other desired toppings, such as chopped lettuce and diced tomatoes.
