Beef and Cheese Chimichangas are a delicious and hearty dish that brings the flavors of Tex-Mex cuisine right to your dinner table. These crispy, golden tortillas filled with savory beef and cheese are sure to please everyone in your family.
Why Make This Recipe
Making Beef and Cheese Chimichangas is a fantastic way to enjoy a warm, satisfying meal. This dish is not only easy to prepare, but it also allows you to customize the filling to your liking. Plus, they make a great option for parties or family gatherings, where everyone can enjoy the crispy goodness paired with their favorite toppings.
How to Make Beef and Cheese Chimichangas
Making Beef and Cheese Chimichangas can be a fun and rewarding process. Follow these simple steps to create your delicious chimichangas.
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
Directions
Prepare the Beef Filling: In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Add the chopped onion and minced garlic, cooking until the onion is soft. Drain any excess grease, then add the taco seasoning and water. Stir and simmer for about 5 minutes until the mixture is thickened. Remove from heat.
Assemble the Chimichangas: Place a large tortilla on a clean surface. Spoon 2-3 tablespoons of the beef mixture into the center of the tortilla. Top the beef with a mixture of cheddar and Monterey Jack cheese. Fold the sides of the tortilla over the filling, then roll it up tightly to enclose the filling.
Bake the Chimichangas: Preheat your oven to 400°F (200°C). Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper. Brush each chimichanga with melted butter or a light coating of vegetable oil for a crispy texture. Bake for 20-25 minutes, or until golden brown and crispy.
Serve and Garnish: Remove from the oven and let cool slightly. Serve warm, topped with sour cream, salsa, and chopped cilantro.
How to Serve Beef and Cheese Chimichangas
Beef and Cheese Chimichangas are best served warm and crispy. You can add a dollop of sour cream, a splash of salsa, or a sprinkle of chopped cilantro on top. These toppings not only enhance the flavor but also add a fresh touch to each bite.
How to Store Beef and Cheese Chimichangas
If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. To reheat, simply place them in the oven at a low temperature until warmed through. This helps to keep them crispy.
Tips to Make Beef and Cheese Chimichangas
- For extra flavor, try adding diced jalapeños or bell peppers to the beef filling.
- You can use ground turkey or chicken as a healthier alternative to beef.
- If you prefer a softer chimichanga, pan-fry them in oil instead of baking.
Variation
You can customize your chimichangas by using different types of meat such as shredded chicken or pulled pork. Alternatively, you could make them vegetarian by replacing the meat with beans, corn, or sautéed vegetables.
FAQs
1. Can I freeze Beef and Cheese Chimichangas?
Yes, you can freeze raw or cooked chimichangas. To freeze, wrap them tightly in plastic wrap and store them in a freezer-safe container.
2. How long do Beef and Cheese Chimichangas last in the refrigerator?
They can last up to three days in the refrigerator when stored properly in an airtight container.
3. Can I bake the chimichangas instead of frying them?
Absolutely! Baking is a great option, especially for a healthier version. It makes them crispy without the extra oil.
Enjoy your Beef and Cheese Chimichangas, and get ready for a delightful taste experience!
Beef and Cheese Chimichangas
Ingredients
For the Beef Filling
- 1 lb ground beef Can substitute with ground turkey or chicken.
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning
- ½ cup water
For Assembling
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 large flour tortillas
- ¼ cup melted butter or vegetable oil for brushing
For Serving
- Sour cream For topping.
- Salsa For topping.
- Chopped cilantro For garnish.
Instructions
Preparation of Beef Filling
- In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks.
- Add the chopped onion and minced garlic, cooking until the onion is soft.
- Drain any excess grease, then add the taco seasoning and water. Stir and simmer for about 5 minutes until the mixture thickens.
- Remove from heat.
Assembling Chimichangas
- Place a large tortilla on a clean surface.
- Spoon 2-3 tablespoons of the beef mixture into the center of the tortilla.
- Top the beef with a mixture of cheddar and Monterey Jack cheese.
- Fold the sides of the tortilla over the filling, then roll it up tightly to enclose the filling.
Baking Chimichangas
- Preheat your oven to 400°F (200°C).
- Place the rolled chimichangas seam-side down on a baking sheet lined with parchment paper.
- Brush each chimichanga with melted butter or a light coating of vegetable oil for a crispy texture.
- Bake for 20-25 minutes, or until golden brown and crispy.
Serving
- Remove from the oven and let cool slightly.
- Serve warm, topped with sour cream, salsa, and chopped cilantro.
