Description

These Beef and Cheese Chimichangas are a delicious and satisfying meal, perfect for a weeknight dinner or a fun weekend gathering. Crispy on the outside and filled with flavorful seasoned beef, refried beans, and melted cheese, these chimichangas are sure to be a hit. Top them with your favorite fixings for a complete and customizable meal.

Ingredients:

6 large flour tortillas
1 pound ground beef
1 cup water (to add to cooked and seasoned beef)
2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
1 can (16 ounces) refried pinto beans
2 cups vegetable oil (for frying chimichangas)

Seasoning for Ground Beef:

1 tablespoon chili powder
1/2 tablespoon seasoned salt
1/2 tablespoon ground cumin
1 teaspoon black pepper
1 teaspoon garlic salt (or garlic powder)
1/2 teaspoon dried oregano
1/2–1 cup water

Topping Ideas:

Sour cream
Shredded lettuce
Salsa
Chopped tomatoes
Guacamole
Pickled jalapeños

Instructions

Preparation:

Step 1: Brown the ground beef in a large skillet over medium heat until fully cooked. Drain off any excess grease.
Step 2: Return the beef to the skillet. Add the chili powder, seasoned salt, cumin, black pepper, garlic salt (or garlic powder), and dried oregano.
Step 3: Add 1 cup of water to the skillet. Simmer until the water is absorbed and the beef is well seasoned, about 5-7 minutes.
Step 4: Heat the vegetable oil in a separate large skillet over medium heat. The oil should be about 1/2 inch deep. Ensure the oil is hot enough for frying; test it by dropping a small piece of tortilla into the oil. If it sizzles and turns golden brown quickly, the oil is ready.
Step 5: Warm the tortillas slightly to make them more pliable. This prevents them from tearing when rolling. You can warm them in the microwave for a few seconds or on a dry skillet.
Step 6: Spread about a tablespoon of refried beans on one side of each tortilla. Top with 1-2 tablespoons of seasoned beef and sprinkle with shredded cheese.
Step 7: Roll the tortillas tightly, folding in the sides to seal the filling inside. Secure with toothpicks if necessary.
Step 8: Carefully place each chimichanga seam side down into the hot oil. Fry for 1-2 minutes on each side, until golden brown and crispy.
Step 9: Remove the chimichangas from the oil and place them on a plate lined with paper towels to drain off excess grease.
Step 10: Serve hot, topped with sour cream, shredded lettuce, salsa, and chopped tomatoes, as desired.

Why You’ll Love This Recipe

Customizable: Easily adjust the fillings and toppings to suit your taste preferences.
Quick and Easy: Ready in under an hour, making it perfect for busy weeknights.
Crowd-Pleasing: A guaranteed hit with family and friends.
Versatile: Great as a main course, appetizer, or party snack.
Freezable: Make a batch ahead of time and freeze for later.

Presentation Suggestions:

Serve chimichangas on a platter with small bowls of various toppings for a customizable experience.
Garnish with fresh cilantro and a lime wedge for a pop of color and flavor.
Serve with a side of Mexican rice and a salad for a complete meal.
Arrange chimichangas artfully on a plate, drizzling with sour cream and salsa.

Tips:

For a spicier version, add chopped jalapeños or hot sauce to the beef mixture.
Try swapping pinto beans for black beans or adding sautéed onions and peppers for extra flavor.
Use different cheeses like pepper jack or a Mexican blend to vary the flavor.
Bake chimichangas at 400°F (200°C) for 15-20 minutes for a healthier option. Brush lightly with oil before baking.
To keep the chimichangas warm while frying in batches, place the cooked ones in a preheated oven at 200°F (95°C).
Don’t overcrowd the skillet when frying to ensure even cooking and crispiness.

Cooking Time:

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Nutritional Information: (Approximate, per chimichanga, without toppings)

Calories: 450-550
Protein: 25-30g
Fat: 25-35g
Sodium: 800-1000mg

Conclusion

These Beef and Cheese Chimichangas are a delightful and versatile dish that’s perfect for any occasion. With their crispy exterior, flavorful filling, and customizable toppings, they’re sure to become a family favorite. Enjoy!

Q&A About This Recipe:

Q1: Can I make these chimichangas vegetarian?

A: Yes, absolutely! You can substitute the ground beef with sautéed mushrooms, bell peppers, and black beans. Season them with the same spices for a similar flavor profile.

Q2: Can I prepare these chimichangas ahead of time?

A: Yes, you can assemble the chimichangas ahead of time and store them in the refrigerator for up to 24 hours before frying. Make sure to cover them tightly to prevent them from drying out. You can also freeze them individually wrapped for up to 2 months.

Q3: What’s the best way to reheat leftover chimichangas?

A: The best way to reheat leftover chimichangas and maintain their crispiness is to bake them in a preheated oven or air fryer at 350°F (175°C) for about 10 minutes. You can also microwave them, but they may lose some of their crispiness.

Q4: Can I use a different type of bean?

A: Yes, you can substitute the refried pinto beans with refried black beans or even whole beans if you prefer.

Q5: What kind of cheese works best in this recipe?

A: Cheddar, Monterey Jack, or a Mexican blend cheese all work well in this recipe. You can also use pepper jack for a little extra spice.