Easy Beef and Cheese Chimichanga
Delicious and satisfying chimichangas filled with seasoned beef and gooey cheese, perfect for a quick weeknight dinner or a fun weekend treat.
Ingredients
Chimichanga Filling
- 1 lb ground beef Use lean ground beef for a healthier option.
- 1 cup shredded cheese (like cheddar or Monterey Jack) Choose your favorite cheese.
- 1/2 cup diced onions Chopped finely for even cooking.
- 2 cloves garlic, minced Fresh garlic adds more flavor.
- 1 tsp chili powder Adjust to taste for spiciness.
- 1 tsp cumin Adds depth of flavor.
- to taste Salt and pepper Season to your preference.
Chimichanga Assembly
- 4 large flour tortillas Heat slightly for pliability.
- as needed Oil for frying (or baking) Use oil for frying or brush for baking.
Instructions
Preparation
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
- Stir the diced onions, minced garlic, chili powder, cumin, salt, and pepper into the beef. Let the mixture cook for about 2-3 minutes to combine flavors.
- Remove the skillet from heat and stir in the shredded cheese until melted and well combined.
- Warm the flour tortillas in the microwave or on a skillet to make them pliable.
- Place a generous amount of the beef and cheese mixture in the center of each tortilla. Fold up the sides and roll tightly, securing the filling inside.
Cooking
- Heat oil in a deep skillet or frying pan. Fry the chimichangas until golden brown on all sides, about 3-4 minutes per side.
- Alternatively, brush with oil and bake at 400°F (200°C) for about 20-25 minutes until crispy.
Serving
- Once cooked, let them cool for a minute before serving. Enjoy with your favorite toppings such as salsa or guacamole.
Notes
Store cooked chimichangas in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze uncooked chimichangas for 2-3 months.