Description
Whip up amazing Beef and Cheese Chimichangas! Savor the rich, seasoned ground beef and gooey melted cheese, expertly rolled in warm tortillas. Get detailed instructions and nutrition info.
Ingredients
Scale
- 1 lb ground beef (80/20 preferred)
- 8 large flour tortillas (burrito size)
- 2 cups shredded Mexican blend cheese
- 1 packet (1 oz) taco seasoning mix
- 1/2 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable oil, for frying
Instructions
- Step 1: Prepare the Beef Filling. In a large skillet, brown the ground beef over medium-high heat. Drain any excess grease. Add the finely chopped onion and minced garlic, cooking until the onion is softened, about 3-5 minutes. Stir in the taco seasoning mix with 1/4 cup of water, bring to a simmer, and cook until the liquid has mostly evaporated, about 2-3 minutes. Remove from heat and stir in 1/2 cup of the shredded cheese until melted and combined.
- Step 2: Assemble the Chimichangas. Slightly warm the tortillas (microwave for 15-20 seconds each) to make them more pliable. Lay a tortilla flat and spoon about 1/2 cup of the beef mixture down the center. Sprinkle with an additional tablespoon or two of shredded cheese. Fold in the sides of the tortilla, then tightly roll it up from the bottom to create a sealed package. Repeat with the remaining tortillas and filling.
- Step 3: Fry the Chimichangas. Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350-375°F (175-190°C). Carefully place 2-3 chimichangas into the hot oil, seam-side down, ensuring not to overcrowd the pan.
- Step 4: Cook Until Golden. Fry for 3-5 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the chimichangas with tongs or a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Step 5: Serve. Serve the Beef and Cheese Chimichangas hot, garnished with your favorite toppings such as sour cream, salsa, guacamole, or chopped cilantro.
Notes
- Store any cooled leftover chimichangas in an airtight container in the refrigerator for up to 3 days; for a longer option, you can freeze them individually after they've cooled completely.
- For ultimate crispiness when reheating, pop leftover chimichangas in an oven preheated to 350°F (175°C) for 10-15 minutes, or use an air fryer until warmed through and crunchy.
- Elevate your chimichangas with a vibrant Pico de Gallo or a dollop of cool, creamy avocado crema to balance the richness.
- For perfectly crispy, non-greasy chimichangas, maintain your frying oil temperature diligently between 350-375°F; a thermometer is your best friend here to ensure a golden crust without a soggy interior.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large chimichanga (approx. 350g)
- Calories: 850
- Sodium: 1200mg
- Fat: 60g
- Saturated Fat: 25g
- Trans Fat: 0.5g
- Protein: 3g