Beef and Cheese Chimichangas are a perfect choice for a family dinner or a fun gathering. They’re crispy, cheesy, and packed with flavor. This recipe is easy to follow and uses simple ingredients. Plus, you can customize the filling to your taste. It’s a delicious way to bring a taste of Mexico to your kitchen!
how to make Beef and Cheese 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:
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
- Add the chopped onion, minced garlic, taco seasoning, and water to the skillet. Stir to combine and cook for about 5 minutes, until the mixture thickens.
- Remove from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted.
- Preheat your oven to 375°F (190°C).
- On a flat surface, place a flour tortilla and spoon some of the beef and cheese mixture in the center.
- Fold the sides over the filling and roll tightly to form a chimichanga.
- Brush the outside with melted butter or vegetable oil and place on a baking sheet seam side down.
- Repeat with the remaining tortillas and filling.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
- Serve hot with sour cream, salsa, and chopped cilantro.
how to serve Beef and Cheese Chimichangas
Serve your chimichangas hot and crispy, topped with dollops of sour cream and salsa on the side. You can sprinkle fresh chopped cilantro on top for a burst of flavor. They make a great meal on their own or can be enjoyed as a tasty appetizer.
how to store Beef and Cheese Chimichangas
If you have leftovers, let the chimichangas cool down and then store them in an airtight container in the refrigerator. They will stay good for about 3-4 days. To reheat, place them in the oven at 350°F (175°C) until warmed through or use an air fryer for extra crispiness.
tips to make Beef and Cheese Chimichangas
- Make sure to drain any excess fat from the cooked beef to keep the chimichangas from becoming soggy.
- For a little extra flavor, consider adding diced jalapeños or chopped bell peppers to the beef mixture.
- Don’t overfill the tortillas to make them easier to roll up and seal.
variation
You can easily change up the filling by using shredded chicken, beans, or even vegetables for a vegetarian option. Experiment with different cheeses or spices to fit your taste!
FAQs
Can I freeze Beef and Cheese Chimichangas?
Yes, you can freeze them before or after baking. Just make sure to wrap them tightly to avoid freezer burn.
How do I reheat frozen chimichangas?
To reheat frozen chimichangas, bake them in the oven at 350°F (175°C) for about 25-30 minutes, or until they are heated through.
Is it okay to use store-bought tortillas?
Absolutely! Store-bought tortillas are convenient and work perfectly for this recipe. Just choose a size that will hold all your fillings nicely.
Beef and Cheese 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
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
- Add the chopped onion, minced garlic, taco seasoning, and water to the skillet. Stir to combine and cook for about 5 minutes, until the mixture thickens.
- Remove from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted.
- Preheat your oven to 375°F (190°C).
- On a flat surface, place a flour tortilla and spoon some of the beef and cheese mixture in the center.
- Fold the sides over the filling and roll tightly to form a chimichanga.
- Brush the outside with melted butter or vegetable oil and place on a baking sheet seam side down.
- Repeat with the remaining tortillas and filling.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
- Serve hot with sour cream, salsa, and chopped cilantro.
Leave a Reply