Name: Beef and Cheese Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 pound ground beef; 1 cup shredded cheese (cheddar or Monterey Jack); 1 onion (diced small); 2 cloves garlic (minced); 1 teaspoon chili powder; 1 teaspoon cumin; Salt and pepper to taste; 4 large flour tortillas; Oil for frying; Sour cream and salsa for serving (optional)

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Short, Catchy Intro

So you want crunchy, cheesy, meaty goodness that does not judge your life choices. Same. These beef and cheese chimichangas are basically a handheld hug wrapped in a tortilla and fried until golden and crunchy. They take maybe 30 minutes, which means you can watch two episodes of something and still eat like a king.

If you are into other comfort food detours, you might enjoy this hearty cousin of sorts, my take on a beef and cheese ravioli casserole right here.

Why This Recipe is Awesome

First, this recipe hits all the flavor bases: savory beef, melty cheese, a little kick from spices, and that irresistible crunch. It tastes way fancier than it actually is.

Second, it is forgiving. Mess up the seasoning a little and the cheese will still swoop in and save the day. This recipe is idiot proof and fast. FYI you can double it without doubling the stress.

Third, these are wildly versatile. Want to make them ahead and freeze them? Go for it. Want to swap beef for something else? Keep reading. IMO chimichangas make everyone happier.

Ingredients You’ll Need

1 pound ground beef
1 cup shredded cheese cheddar or Monterey Jack take your pick
1 onion diced small so it cooks fast
2 cloves garlic minced because garlic is life
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste keep it simple
4 large flour tortillas big enough to roll tight
Oil for frying a neutral oil works best
Sour cream and salsa for serving optional but recommended

Step-by-Step Instructions

In a skillet, cook the ground beef over medium heat. Add the onion and garlic and cook until the meat is browned and the onion is soft. Season with chili powder, cumin, salt, and pepper.
Remove from heat and stir in the shredded cheese until melted. Mix quickly so everything gets cozy together.
Place a generous amount of the beef and cheese mixture in the center of each tortilla. Fold the sides in and roll up tightly. Seal by tucking the ends under so the fillings do not escape.
Heat oil in a deep pan over medium-high heat. Fry the chimichangas until golden brown and crispy, about 3-4 minutes on each side. Use tongs and be careful splashes happen.
Drain on paper towels and serve with sour cream and salsa if desired. Eat immediately for max crunch.

Common Mistakes to Avoid

Underseasoning the beef. This will give you a sad, bland chimichanga. Taste as you go. Salt is your friend.
Overfilling the tortilla. If you stuff it like a burrito monster, it will burst in the oil and make a mess. Tuck and roll tight.
Frying at the wrong temperature. Too-hot oil burns the outside before the inside heats. Too-cool oil soaks up and gets greasy. Aim for steady medium-high heat.
Crowding the pan. Don’t fry a bunch at once or the oil temperature will drop and you will get soggy breading. One or two at a time is safe.
Skipping the drain step. If you skip this, the bottom of the plate becomes a sad oil puddle. Use paper towels, not a napkin from the glove box.

Alternatives & Substitutions

No beef today? Swap in ground turkey or shredded rotisserie chicken. Both keep the texture while shifting the flavor.
Want a vegetarian version? Use cooked black beans and corn with extra spices and a squeeze of lime. Seriously good.
Cheese choice matters. Cheddar gives sharpness. Monterey Jack gives melty creaminess. Mix them if you cannot decide.
Short on oil or avoiding frying? Try baking at 400 F on an oiled sheet and flip halfway through until golden. Not exactly the same crunch but still tasty.
For a shortcut, use pre-cooked taco meat. I wont judge. If you want more snack ideas for the week try these air fryer hot chicken ham and cheese wraps for another quick handheld recipe.

FAQ (Frequently Asked Questions)

Q. Can I make chimichangas ahead and freeze them?
A. Yes you can. Freeze before frying by wrapping tightly. Fry from frozen but add a couple extra minutes so the center heats through.

Q. Can I bake them instead of frying?
A. Sure thing. Brush them with oil and bake at 400 F until golden. You lose a bit of the deep fry crunch but win points for lower oil use.

Q. What cheese melts best?
A. Monterey Jack melts like a dream. Cheddar gives more flavor punch. Combo is a winner. Use pre-shredded if you must but fresh shredded melts better.

Q. How do I stop the tortilla from splitting?
A. Warm the tortillas for a few seconds in a dry pan or microwave so they become pliable. Cold tortillas crack when you roll.

Q. Are chimichangas spicy?
A. Only if you want them to be. Adjust the chili powder or add chili flakes for heat. Add salsa with kick at the table to control the burn.

Q. Can I make them smaller for appetizers?
A. Absolutely. Use small tortillas or cut large ones in half and roll. Fry just slightly less time to avoid overcooking.

Q. Do I need to drain the beef before adding the cheese?
A. If the beef releases a lot of grease drain a little. Too much liquid will make the tortilla soggy. Use a spoon or tilt the pan.

Final Thoughts

You made it to the finish line and now you probably smell something amazing. These chimichangas offer total comfort with minimal fuss. Bold move warming the tortillas first and rolling tight pays off every time. Invite people over or just treat yourself. Either way, you win.

Now go impress someone or yourself with your new culinary skills. You have earned it.

Conclusion

If you want another take on classic chimichangas or a similar recipe for inspiration check out this great version at Beef and Cheese Chimichangas – Sweet Pea’s Kitchen.