Beef and Cheese Chimichanga
Beef and Cheese Chimichangas are delightfully crispy and packed with a savory filling of seasoned beef and melted cheese. They’re not heavy or overly greasy either.
Beef and Cheese Chimichanga
Beef and Cheese Chimichangas are delightfully crispy and packed with a savory filling of seasoned beef and melted cheese. They’re not heavy or overly greasy either.
Equipment
- Large skillet
- Mixing bowls
- Measuring cups and spoons
- Tongs
- Paper towels
- Baking sheet (optional)
- Oven (optional)
- Frying thermometer (optional)
Ingredients
- 1 lb ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup tomato sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- For the Chimichangas:
- 8 large flour tortillas
- Vegetable oil for frying
- Optional toppings: shredded lettuce diced tomatoes, sour cream, guacamole, salsa
Instructions
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon.
- Add the onion and garlic, and cook until softened, about 5 minutes.
- Stir in the cumin, chili powder, paprika, salt, and black pepper, and cook for 1 minute.
- Add the tomato sauce and simmer for 5 minutes until slightly thickened.
- Remove from heat and stir in the shredded cheddar and Monterey Jack cheeses. Let cool slightly.
- Assemble the Chimichangas:
- Warm the tortillas in the microwave for a few seconds to make them pliable.
- Place about 1/3 cup of the beef mixture in the center of each tortilla.
- Fold in the sides and roll up the tortilla tightly to enclose the filling.
- Fry the Chimichangas:
- In a large skillet, heat about 1 inch of vegetable oil over medium-high heat to 350°F (175°C).
- Fry the chimichangas in batches, seam side down, until golden and crispy, about 3-4 minutes per side.
- Remove with tongs and drain on paper towels.
- Serve:
- Serve the chimichangas hot with your favorite toppings.
- Prep Time:
- 20 minutes
- Cook Time:
- 20 minutes
- Total Time:
- 40 minutes
- Nutrition (per serving, based on 8 servings):
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 700mg
- Total Carbohydrate: 30g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 25g
- Enjoy these crispy and cheesy Beef and Cheese Chimichangas as a delightful entrée that’s perfect for any occasion!
I think they’re perfect for a casual dinner or a fun weekend meal, and if you’re not a fan of spicy food, feel free to adjust the seasonings to your taste.
It will still be undeniably delicious! If you’re looking for a hearty yet light entrée that’s not overly greasy, you’ve come to the right place. When you make these golden and crunchy chimichangas and fill them with a flavorful beef and cheese mixture, you get the perfect meal. The addition of fresh toppings just sends it over the top. I’ve really been in the mood for something warm and satisfying, and these chimichangas remind me of festive gatherings. Not a fan of spicy food? Don’t worry, it’s still delicious without it.
Kitchen Equipment Needed
- Large skillet
- Mixing bowls
- Measuring cups and spoons
- Tongs
- Paper towels
- Baking sheet (optional)
- Oven (optional)
- Frying thermometer (optional)
Ingredients
- For the Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup tomato sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- For the Chimichangas:
- 8 large flour tortillas
- Vegetable oil for frying
- Optional toppings: shredded lettuce, diced tomatoes, sour cream, guacamole, salsa
Directions
- Prepare the Filling:
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon.
- Add the onion and garlic, and cook until softened, about 5 minutes.
- Stir in the cumin, chili powder, paprika, salt, and black pepper, and cook for 1 minute.
- Add the tomato sauce and simmer for 5 minutes until slightly thickened.
- Remove from heat and stir in the shredded cheddar and Monterey Jack cheeses. Let cool slightly.
- Assemble the Chimichangas:
- Warm the tortillas in the microwave for a few seconds to make them pliable.
- Place about 1/3 cup of the beef mixture in the center of each tortilla.
- Fold in the sides and roll up the tortilla tightly to enclose the filling.
- Fry the Chimichangas:
- In a large skillet, heat about 1 inch of vegetable oil over medium-high heat to 350°F (175°C).
- Fry the chimichangas in batches, seam side down, until golden and crispy, about 3-4 minutes per side.
- Remove with tongs and drain on paper towels.
- Serve:
- Serve the chimichangas hot with your favorite toppings.
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Nutrition (per serving, based on 8 servings):
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 700mg
- Total Carbohydrate: 30g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 25g
Enjoy these crispy and cheesy Beef and Cheese Chimichangas as a delightful entrée that’s perfect for any occasion!
