🌮🧀 Beef and Cheese Chimichangas—crispy, golden tortillas filled with savory seasoned beef and melty cheese! Deep-fried or baked to perfection for an irresistible crunch and a warm, gooey center. A fiesta of flavor in every bite! 🇲🇽🌶️
🧾
Ingredients (Makes 6 Chimichangas)
🥩 Beef Filling
1 tbsp olive oil
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced 🧄
1 packet (about 1 oz) taco seasoning
½ cup beef broth
½ cup shredded cheddar cheese 🧀
½ cup shredded Monterey Jack cheese 🧀
🌯 Chimichangas
6 large flour tortillas (burrito size)
Vegetable oil, for frying (or cooking spray for baking)
1 egg, beaten (optional, for sealing)
Optional Toppings
Salsa 🍅
Sour cream
Guacamole 🥑
Chopped tomatoes
Shredded lettuce
🔥
Instructions
Prepare the Beef Filling
Heat olive oil in a large skillet over medium heat.
Add ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
Add chopped onion and minced garlic to the skillet and cook until softened, about 3–4 minutes.
Stir in the taco seasoning and cook for 1 minute more, until fragrant.
Pour in beef broth and bring to a simmer. Cook until most of the liquid has evaporated, about 5–7 minutes.
Remove from heat and stir in the shredded cheddar and Monterey Jack cheese until melted and well combined. Set aside to cool slightly.
Assemble the Chimichangas
Warm the tortillas slightly (you can microwave them for 15-20 seconds or warm them in a dry skillet for a few seconds per side) to make them more pliable and prevent tearing.
Place a tortilla on a clean surface. Spoon about ½ cup of the beef and cheese filling in the center of the tortilla.
Fold in the sides of the tortilla, then tightly roll it up from the bottom.
If desired, brush the edge of the tortilla with beaten egg before sealing to help it stick.
Cook the Chimichangas (Two Options)
Option 1: Deep-Frying
Pour about 2-3 inches of vegetable oil into a deep pot or Dutch oven and heat over medium-high heat until it reaches 350°F (175°C).
Carefully place 2-3 chimichangas at a time into the hot oil, ensuring not to overcrowd the pot.
Fry for 2-3 minutes per side, or until golden brown and crispy.
Remove chimichangas with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Option 2: Baking
Preheat oven to 400°F (200°C).
Lightly grease a baking sheet with cooking spray.
Place the assembled chimichangas seam-side down on the prepared baking sheet.
Lightly spray the tops of the chimichangas with cooking spray.
Bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through.
Serve Serve the hot beef and cheese chimichangas immediately with your favorite toppings such as salsa, sour cream, guacamole, chopped tomatoes, and shredded lettuce.
✨
Crispy on the outside, cheesy and savory on the inside—these beef and cheese chimichangas are a guaranteed crowd-pleaser!
#BeefChimichangas #CheesyGoodness #mexicanfood #CrispyAndSavory #ComfortFood 🌮🧀🌶️🇲🇽