Beef and Cheese Chimichangas Recipe

If you’re on the hunt for a hearty, crowd-pleasing meal that combines comfort and flavor in every crispy bite, look no further than these Beef and Cheese Chimichangas. Each chimichanga features a succulent beef filling, seasoned with classic spices and folded with gooey cheese, all tucked neatly into a golden tortilla shell that’s baked until perfectly crisp. Whether you’re serving these up for a family dinner or a laid-back weekend gathering, Beef and Cheese Chimichangas are guaranteed to win over everyone at your table!

this Recipe

Ingredients You’ll Need

Making Beef and Cheese Chimichangas only requires a handful of easy-to-find ingredients, and trust me, each one brings something special to the table. From the robust flavor of ground beef to the melty magic of cheddar and Monterey Jack, every ingredient works together to create a meal that’s greater than the sum of its parts.

• Olive oil: This kicks things off, giving your onions and garlic a tasty base to sizzle and soften.
• Onion: Adds sweetness and depth; chop it small for an even texture in every bite.
• Garlic: Just two cloves amp up the aroma and boost the savory backbone of the filling.
• Ground beef: Opt for lean ground beef so the filling doesn’t become greasy as it cooks.
• Ground cumin: This essential spice brings a warm, earthy undertone classic to Mexican-inspired dishes.
• Chili powder: Adds subtle heat and brilliant color—not too spicy, just right for all palates.
• Paprika: A touch of smokiness and color really balances the flavor profile here.
• Salt: Enhances all the other flavors—don’t skip it!
• Black pepper: Lends a gentle kick to round out the seasonings.
• Salsa: Brings tang, juiciness, and the perfect pop of tomato and spice to the beef filling.
• Shredded cheddar cheese: Melts beautifully for that classic orange cheesy pull.
• Shredded Monterey Jack cheese: Offers creamy richness and a smooth melt to complement the cheddar.
• Large flour tortillas: You’ll want these big enough to wrap around all that delicious filling—warm them for extra pliability.
• Nonstick cooking spray or oil: A light brush or spritz ensures your chimichangas get crispy and bronzed in the oven.

How to Make Beef and Cheese Chimichangas

Step 1: Prepare the Oven and Baking Sheet

Start by preheating your oven to 400°F (200°C), giving it plenty of time to get piping hot. Line a baking sheet with parchment paper, so your chimichangas will come off easily and develop a crisp crust on the bottom without sticking.

Step 2: Sauté the Aromatics

Heat the olive oil in a large skillet set over medium heat. Add the chopped onion, stirring it around until it turns soft and translucent—about three minutes. Once the onion is tender, stir in the minced garlic and let it cook for just 30 seconds so it releases its fragrance without burning.

Step 3: Brown the Beef

Add the ground beef to your skillet, breaking it up with a wooden spoon as it cooks. Sauté until the beef is browned all over and no pink remains. If there’s any excess fat, go ahead and drain it off at this stage.

Step 4: Season & Simmer

Sprinkle in the cumin, chili powder, paprika, salt, and black pepper. Stir everything together, then pour in the salsa. Let the mixture simmer for 3–4 minutes to allow all those flavors to mingle and intensify. When it looks saucy but not runny, remove it from the heat and let it cool slightly—this prevents cheese from melting out too soon in the next step.

Step 5: Add the Cheese

Now’s the magic moment! Stir in both the shredded cheddar and Monterey Jack cheeses until they’re evenly distributed and just beginning to melt into the beef mixture. This ensures every bite of your Beef and Cheese Chimichangas is as creamy and decadent as the last.

Step 6: Assemble the Chimichangas

Warm the flour tortillas slightly (in the microwave or in a dry skillet) to make them nice and flexible—this keeps them from tearing. Spoon the beef and cheese filling down the center of each tortilla, fold in the sides, then roll them up snugly. Arrange them seam-side down on your prepared baking sheet.

Step 7: Crisp & Bake

Give the tops of the chimichangas a light mist of nonstick spray or brush with a little oil for that irresistible crunch. Slide the baking sheet into the oven and bake for 20–25 minutes, until each chimichanga is deeply golden and crisp. Serve piping hot, and watch them vanish from the plate!

How to Serve Beef and Cheese Chimichangas

Garnishes

Dress up your Beef and Cheese Chimichangas with a dollop of sour cream, a scoop of fresh guacamole, or a drizzle of extra salsa. You can also sprinkle on fresh chopped cilantro, sliced jalapeños, or diced tomatoes for color and freshness—make it a feast for the eyes as well as the palate!

Side Dishes

Pair these chimichangas with Mexican rice, refried beans, or a simple corn salad to round out your meal. A crunchy slaw or a tangy side of pickled onions also balances out the rich, cheesy filling perfectly.

Creative Ways to Present

If you’re feeling inspired, try cutting the chimichangas in halves or thirds for a colorful party platter, or serve them atop a bed of lettuce with salsa for a burrito bowl vibe. For a fun twist, drizzle with queso or top with a fried egg for an indulgent brunch version!

Make Ahead and Storage

Storing Leftovers

Leftover Beef and Cheese Chimichangas should be cooled completely, then wrapped tightly in foil or plastic wrap before storing in the refrigerator. They’ll keep well for up to 3 days, making for easy lunches or dinners throughout the week.

Freezing

Want to save some for later? Simply assemble the chimichangas (skip the baking), wrap each one tightly in both plastic wrap and foil, and freeze them for up to three months. You can bake them straight from the freezer—just add about 10 extra minutes in the oven.

Reheating

To reheat, place the chimichangas on a baking sheet in a 375°F (190°C) oven for 15–20 minutes, or until they’re hot and crispy all over again. Avoid microwaving if you want to keep that signature crunch!

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Simply swap out the ground beef for an equal amount of ground turkey or chicken. The flavors will still shine through, and you’ll have a lighter twist on classic Beef and Cheese Chimichangas.

What’s the best way to get my chimichangas extra crispy?

For ultimate crispiness, you can pan-fry your chimichangas in a little oil instead of baking. Just cook them seam-side down first to seal, then rotate until all sides are golden brown—delicious and perfectly crunchy!

Can I make Beef and Cheese Chimichangas ahead of time?

You sure can. Prep and fill your chimichangas, then cover and refrigerate before baking. They’ll be ready to bake off whenever you need them, making weeknight dinners a breeze.

What type Main Course

Go for your favorite jarred or homemade tomato-based salsa. Chunky salsa adds texture, while a smoother style blends right in—pick what you love, or try a smoky chipotle salsa for a different twist!

Are these Beef and Cheese Chimichangas spicy?

Not particularly; the heat level depends on the salsa and chili powder you use. For more kick, add diced jalapeños or a pinch of cayenne, or keep things mild for little ones—it’s totally customizable!

Final Thoughts

With their irresistible combo of crispy shells and luscious cheesy beef filling, Beef and Cheese Chimichangas deserve a spot in your weeknight dinner rotation. They’re fun to make, endlessly adaptable, and always a hit at the table. Give this recipe a try—you’ll see just how quickly it becomes a new family favorite!

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