No heading needs to be written for the introduction. Let me tell you about the first time I made Beef and Cheese Chimichangas—it was a total game-changer in my kitchen! I’d always been intimidated by frying, but when I discovered how easy it was to bake these golden, crispy pockets of cheesy beef goodness, I was hooked. The way the tortilla shatters when you bite into it, revealing that molten, spiced beef filling? Absolute magic.
What I love most is how simple they are to throw together—even on busy weeknights. Just brown some beef, mix in your favorite taco seasoning and cheeses, wrap ’em up, and bake (or fry if you’re feeling fancy). In under 30 minutes, you’ve got restaurant-worthy Tex-Mex right at home. Trust me, once you try these Beef and Cheese Chimichangas, they’ll become a regular in your dinner rotation!
Why You’ll Love These Beef and Cheese Chimichangas
Let me count the ways these golden pockets of joy will steal your heart:
- That CRUNCH: Baked or fried, these chimichangas get shatteringly crisp on the outside while staying soft inside—pure texture heaven
- Cheese pull magic: The blend of cheddar and Monterey Jack melts into gooey perfection with every bite
- Spice it your way: Use mild, medium or hot taco seasoning—I always keep a few packets on hand for impromptu cravings
- Weeknight win: From skillet to table in 35 minutes flat (my personal speed record is 27 minutes during soccer practice week!)
Ingredients for Beef and Cheese Chimichangas
Gather these simple ingredients – I promise your pantry probably has most of them already! The magic happens when these basic items come together:
- 1 lb ground beef (80% lean) – That 20% fat content keeps the filling juicy (trust me, I learned this the hard way with lean beef once – dry chimichangas are sad chimichangas)
- 1/2 cup onion, finely chopped – I use yellow onions, but red works great too if you want extra color
- 2 cloves garlic, minced – Fresh is best here! That pre-minced stuff just doesn’t have the same punch
- 1 packet taco seasoning – My secret? Use half first, taste, then add more if needed – some brands pack serious heat!
- 1/2 cup water – Helps the seasoning cling to every bit of beef
- 1 cup shredded cheddar (packed) – Sharp cheddar gives that classic tangy bite
- 1 cup shredded Monterey Jack – Its meltability is LEGENDARY for that perfect cheese pull
- 6 large flour tortillas – About 8-inch size, and slightly warmed so they don’t crack when folding
- 1/4 cup melted butter or vegetable oil – For that golden, crispy exterior – I’m team butter for flavor!
Equipment You’ll Need
You won’t need anything fancy—just grab these kitchen essentials (I bet you already have most of them!):
- Large skillet – For browning that beef to perfection
- Baking sheet – Line it with foil for easy cleanup (my lazy-girl hack)
- Pastry brush – To slather on that buttery goodness
- Toothpicks – The secret weapon for keeping those chimis sealed tight!
How to Make Beef and Cheese Chimichangas
Alright, let’s get down to business! Making these crispy, cheesy wonders is easier than you think. I’ll walk you through each step—just follow along and you’ll be enjoying golden perfection in no time.
Step-by-Step Instructions
Step 1: Brown that beef! Crumble 1 lb ground beef in your skillet over medium heat (about 5 minutes). Drain off excess fat—but leave just a bit for flavor. Pro tip: I like to get mine nice and crispy in spots for extra texture!
Step 2: Add your 1/2 cup chopped onion and 2 cloves minced garlic. Cook until soft and fragrant (another 3 minutes). Your kitchen should smell amazing right about now.
Step 3: Stir in the taco seasoning and 1/2 cup water. Let it simmer until most liquid absorbs (5 minutes). Remove from heat and fold in your cheeses—watch that beautiful melt happen!
Step 4: Warm tortillas for 15 seconds in the microwave (trust me, cold tortillas crack!). Spoon 1/6th of filling slightly off-center on each tortilla. Fold sides in, then roll tightly from the bottom up—like a burrito. Secure with toothpicks if needed.
Step 5: Brush each chimichanga generously with melted butter or oil. For baking: Place on foil-lined sheet at 400°F for 15-20 minutes until golden. For frying: Heat 1/2 inch oil to 350°F and fry 2-3 minutes per side. Either way—CRUNCH awaits!
Pro Tips for Crispy Beef and Cheese Chimichangas
Here’s what I’ve learned through many delicious trials (and a few burnt fingers!):
- Seal tight: Wet your fingertips and run along the tortilla edge before final rolling—helps glue it shut
- Fresh is best: Older tortillas dry out faster. If yours crack, microwave between damp paper towels for 10 seconds to revive
- Golden rule: Bake until you hear a hollow tap—that’s crispy perfection! Add 2 minutes if you like extra crunch
Ingredient Substitutions and Notes
Listen, I know we don’t always have exactly what a recipe calls for—that’s why I’ve tested all these swaps so you don’t have to! Here are my favorite ways to tweak these chimichangas without losing that amazing flavor:
- Ground turkey or chicken works great if you’re watching red meat—just add an extra tablespoon of oil to keep it moist
- Dairy-free? I’ve had success with Violife cheddar-style shreds—they melt surprisingly well for plant-based cheese
- Corn tortilla lovers: Use two per chimichanga (stacked) since they’re smaller, and steam them first so they don’t crack
- No taco packet? Mix 1 tbsp chili powder + 1 tsp each cumin, garlic powder, and paprika + 1/2 tsp salt
One non-negotiable? Let that filling cool slightly before wrapping—hot filling steams the tortilla and makes it soggy. Learned that the messy way!
Serving Suggestions for Beef and Cheese Chimichangas
Oh man, the fun really starts when you get to dress up these crispy beauties! My absolute must-have trio? A dollop of cool sour cream, some chunky salsa (the juice gets soaked up by that crispy shell—yum!), and a generous scoop of guacamole. For heartier meals, I’ll throw together some quick Mexican rice—just toss in some tomato bouillon and frozen peas while the chimichangas bake. Pro tip: Set up a toppings bar with shredded lettuce, pickled jalapeños, and extra cheese so everyone can customize their perfect bite!
Storing and Reheating Beef and Cheese Chimichangas
Here’s the good news – these chimichangas keep beautifully! Let them cool completely (trust me, trapping steam leads to soggy sadness), then store in an airtight container for up to 3 days. When reheating, skip the microwave – that oven-toaster at 350°F for 10 minutes brings back that glorious crunch better than anything. Pro tip: If you’ve got leftover filling (rare in my house!), it keeps separately for 2 days – just reheat before wrapping fresh tortillas.
Nutritional Information for Beef and Cheese Chimichangas
Now, I’m no nutritionist, but here’s the ballpark for one glorious chimichanga (because let’s be real – who’s stopping at just one?): About 450 calories, with 25g protein to keep you full and 25g fat for that rich, satisfying crunch. The carbs come in around 30g, mostly from those delicious tortillas.
Remember, these are estimates – your exact numbers might dance a bit depending on your cheese blend or how generous you are with that butter brush! If you’re counting closely, I recommend plugging your specific brands into a nutrition calculator. But honestly? Sometimes you just gotta enjoy the melty, crispy magic without overthinking it.
Common Questions About Beef and Cheese Chimichangas
I’ve gotten so many questions about these chimichangas over the years—here are the ones that pop up most often from friends and family (and my honest answers!):
Can I freeze these chimichangas?
Absolutely! Freeze them before baking/frying—wrap each tightly in foil, then seal in freezer bags. They’ll keep for 2 months. When ready, bake frozen at 375°F for 25-30 minutes (no need to thaw first).
What’s the best oil for frying?
I swear by peanut oil for its high smoke point, but vegetable oil works great too. Just keep it at 350°F—too hot and they’ll burn before cooking through.
Why did my chimichanga burst open?
Two likely culprits: overfilling (stick to about 1/2 cup per tortilla) or not sealing properly. That fingertip-water trick I mentioned earlier works wonders!
Can I make these ahead?
You bet! Assemble them (without brushing with oil) up to 4 hours before cooking. Keep covered in the fridge—just add 2-3 minutes to the bake time.
Crispy Beef and Cheese Chimichangas
- Total Time: 35 minutes
- Yield: 6 chimichangas 1x
- Diet: Low Lactose
Description
Beef and Cheese Chimichangas are a crispy, flavorful Tex-Mex dish filled with seasoned ground beef, melted cheese, and wrapped in a golden-brown tortilla.
Ingredients
- 1 lb ground beef
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 large flour tortillas
- 1/4 cup melted butter or vegetable oil (for brushing)
- Sour cream, salsa, and chopped cilantro for serving
Instructions
- Cook ground beef in a skillet over medium heat until browned. Drain excess fat.
- Add onion and garlic to the skillet. Cook until softened.
- Stir in taco seasoning and water. Simmer for 5 minutes.
- Remove from heat and mix in shredded cheeses.
- Spoon filling onto tortillas, fold tightly, and secure with toothpicks if needed.
- Brush chimichangas with melted butter or oil.
- Bake at 400°F for 15-20 minutes or fry until golden brown.
- Serve with sour cream, salsa, and cilantro.
Notes
- Use toothpicks to keep chimichangas sealed while baking or frying.
- Adjust spice level with mild or hot taco seasoning.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking/Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Beef and Cheese Chimichangas, Tex-Mex, baked chimichangas, fried chimichangas
