1 cup shredded Monterey Jack or Mexican blend cheese
2 tablespoons melted butter or vegetable oil (for brushing or frying)
1 cup shredded lettuce (for serving)
1 cup diced tomatoes (for serving)
1/2 cup diced white onion (for serving)
1/4 cup chopped fresh cilantro (for serving)
Sour cream (for serving)
Guacamole (for serving)
Salsa (for serving)
Lime wedges (for serving)
Directions
Sauté the Vegetables
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and green bell pepper. Cook for about 3–4 minutes until they soften and smell great. Stir in the minced garlic and cook for another 30 seconds.
Cook the Beef
Add the ground beef to the skillet. Use a spoon to break it up as it cooks. Continue cooking until the beef is brown and no longer pink. If there is extra grease, drain it off.
Add the Flavorings
Stir in the tomato paste, tomato sauce (or salsa), chili powder, cumin, smoked paprika, dried oregano, salt, black pepper, and optional crushed red pepper flakes. Add the beef broth or water. Let it simmer for 5–7 minutes until the mix thickens a bit. Remove from heat and let it cool for about 5 minutes.
Prepare the Tortillas
Warm the flour tortillas in a dry skillet or microwave until they are soft and flexible. Place one tortilla on a flat surface. Sprinkle some cheddar and Monterey Jack cheese down the center. Spoon some of the beef mixture over the cheese.
Roll the Chimichangas
Fold the sides of the tortilla over the filling. Then, roll it up tightly from the bottom to form a chimichanga. Make sure to place it seam-side down. Repeat this with the other tortillas, remaining beef mixture, and cheese.
Fry or Bake
Brush each chimichanga lightly with melted butter or vegetable oil. For frying, heat a layer of oil in a large skillet over medium heat. Cook the chimichangas seam-side down, turning every couple of minutes until all sides are golden and crispy. For baking, place the chimichangas on a parchment-lined baking sheet. Bake at 400°F (200°C) for 15–20 minutes, turning them once until they are crisp and lightly browned.
Serve Hot
Serve the chimichangas hot. Top them with shredded lettuce, diced tomatoes, diced white onion, chopped cilantro, sour cream, guacamole, salsa, and lime wedges for squeezing over the top.
Why You’ll Love This Crispy Cheesy Beef Chimichangas
There are many reasons to love Crispy Cheesy Beef Chimichangas. First, they are absolutely delicious! The combination of savory beef with melty cheese is a winner. The crispy exterior is hard to resist, and when you bite into it, the juicy filling bursts with flavor.
These chimichangas are also very versatile. You can customize them easily to fit your taste. Adjust the level of spices, switch out cheese, or even change up the fillings. You can use chicken, beans, or veggies if you prefer.
Moreover, these chimichangas are perfect for all occasions. They make a great weeknight dinner but can also shine at parties or gatherings. Everyone loves them, and they disappear quickly!
Nutrients Benefits
Crispy Cheesy Beef Chimichangas provide a good balance of nutrients. Ground beef is a protein-rich food that helps build muscles and keeps you feeling energized. The addition of vegetables like onions and bell peppers adds vitamins and minerals to the meal.
Cheese contributes calcium, which is important for strong bones. The tortillas offer carbohydrates to fuel your body. However, it’s wise to keep portion sizes in check, especially if you are watching your calorie intake.
What to Serve With Crispy Cheesy Beef Chimichangas
You can serve these delicious chimichangas with a variety of sides to create a full meal. Some popular options include:
Refried Beans: A classic side that adds more protein and fiber.
Mexican Rice: Flavorful rice seasoned with spices pairs well with the dish.
Corn Salad: A refreshing and colorful addition that complements the chimichangas nicely.
Guacamole or Salsa: Great for dipping and adds more flavor to the dish.
Feel free to mix and match according to your taste!
How to Store Crispy Cheesy Beef Chimichangas
If you have leftovers, storing them is easy. Here’s how to keep them fresh:
Refrigerate: Place any leftover chimichangas in an airtight container. They will stay fresh in the fridge for about 3-4 days.
Freeze: To freeze, wrap individual chimichangas in plastic wrap and place them in a freezer bag. They can last up to 2-3 months in the freezer. When ready to eat, thaw them in the fridge overnight before reheating.
Tips and Mistakes to Avoid
Don’t Overfill: Be careful not to put too much filling in the chimichangas. They need to be able to fold over and seal properly.
Seal Well: Make sure to roll them tightly and seal the edges to prevent the filling from leaking out during cooking.
Heat Properly: Ensure oil is heated properly if frying. If it’s not hot enough, the chimichangas can absorb too much oil and become greasy.
Keep an Eye on Baking: If baking, watch them closely towards the end. They can go from perfectly crispy to burnt quickly.
Variations
Crispy Cheesy Beef Chimichangas can be easily altered based on your preferences. Here are some ideas:
Vegetarian Chimichangas: Substitute the ground beef with black beans, pinto beans, or a mix of roasted veggies for a delicious vegetarian option.
Spicy Version: If you love heat, add jalapeños or use spicy salsa in the filling.
Different Cheese: Experiment with different types of cheese like pepper jack for a spicy kick, or feta for a bold twist.
FAQs
1. Can I make chimichangas ahead of time?
Yes! You can prepare the filling and roll the chimichangas ahead of time. Store them in the fridge and fry or bake them when you’re ready to eat.
2. Can I bake chimichangas instead of frying?
Absolutely! Baking is a healthier alternative. Just brush them with oil and bake at 400°F (200°C) until golden and crispy.
3. How do I reheat leftover chimichangas?
You can reheat them in the oven or the air fryer for crispiness. Microwave them if you’re in a hurry but they won’t be as crispy.
Whether you’re enjoying them at home or sharing with friends, Crispy Cheesy Beef Chimichangas will surely be a hit!
Delicious chimichangas filled with savory beef and melty cheese, rolled and cooked to crispy perfection.
Ingredients
Scale
1 pound ground beef
1 tablespoon olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 small green bell pepper, diced
2 tablespoons tomato paste
1/2 cup tomato sauce or mild salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup beef broth or water
6 large flour tortillas (10-inch burrito size)
1 1/2 cups shredded cheddar cheese
1 cup shredded Monterey Jack or Mexican blend cheese
2 tablespoons melted butter or vegetable oil (for brushing or frying)
1 cup shredded lettuce (for serving)
1 cup diced tomatoes (for serving)
1/2 cup diced white onion (for serving)
1/4 cup chopped fresh cilantro (for serving)
Sour cream (for serving)
Guacamole (for serving)
Salsa (for serving)
Lime wedges (for serving)
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and green bell pepper. Cook for about 3–4 minutes until they soften and smell great. Stir in the minced garlic and cook for another 30 seconds.
Add the ground beef to the skillet. Use a spoon to break it up as it cooks. Continue cooking until the beef is brown and no longer pink. If there is extra grease, drain it off.
Stir in the tomato paste, tomato sauce (or salsa), chili powder, cumin, smoked paprika, dried oregano, salt, black pepper, and optional crushed red pepper flakes. Add the beef broth or water. Let it simmer for 5–7 minutes until the mix thickens a bit. Remove from heat and let it cool for about 5 minutes.
Warm the flour tortillas in a dry skillet or microwave until they are soft and flexible. Place one tortilla on a flat surface. Sprinkle some cheddar and Monterey Jack cheese down the center. Spoon some of the beef mixture over the cheese.
Fold the sides of the tortilla over the filling. Then, roll it up tightly from the bottom to form a chimichanga. Make sure to place it seam-side down. Repeat this with the other tortillas, remaining beef mixture, and cheese.
Brush each chimichanga lightly with melted butter or vegetable oil. For frying, heat a layer of oil in a large skillet over medium heat. Cook the chimichangas seam-side down, turning every couple of minutes until all sides are golden and crispy. For baking, place the chimichangas on a parchment-lined baking sheet. Bake at 400°F (200°C) for 15–20 minutes, turning them once until they are crisp and lightly browned.
Serve the chimichangas hot. Top them with shredded lettuce, diced tomatoes, diced white onion, chopped cilantro, sour cream, guacamole, salsa, and lime wedges for squeezing over the top.
Notes
Customize fillings and heat levels according to your taste.
Delicious chimichangas filled with savory beef and melty cheese, rolled and cooked to crispy perfection.
Ingredients
Scale
1 pound ground beef
1 tablespoon olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 small green bell pepper, diced
2 tablespoons tomato paste
1/2 cup tomato sauce or mild salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup beef broth or water
6 large flour tortillas (10-inch burrito size)
1 1/2 cups shredded cheddar cheese
1 cup shredded Monterey Jack or Mexican blend cheese
2 tablespoons melted butter or vegetable oil (for brushing or frying)
1 cup shredded lettuce (for serving)
1 cup diced tomatoes (for serving)
1/2 cup diced white onion (for serving)
1/4 cup chopped fresh cilantro (for serving)
Sour cream (for serving)
Guacamole (for serving)
Salsa (for serving)
Lime wedges (for serving)
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and green bell pepper. Cook for about 3–4 minutes until they soften and smell great. Stir in the minced garlic and cook for another 30 seconds.
Add the ground beef to the skillet. Use a spoon to break it up as it cooks. Continue cooking until the beef is brown and no longer pink. If there is extra grease, drain it off.
Stir in the tomato paste, tomato sauce (or salsa), chili powder, cumin, smoked paprika, dried oregano, salt, black pepper, and optional crushed red pepper flakes. Add the beef broth or water. Let it simmer for 5–7 minutes until the mix thickens a bit. Remove from heat and let it cool for about 5 minutes.
Warm the flour tortillas in a dry skillet or microwave until they are soft and flexible. Place one tortilla on a flat surface. Sprinkle some cheddar and Monterey Jack cheese down the center. Spoon some of the beef mixture over the cheese.
Fold the sides of the tortilla over the filling. Then, roll it up tightly from the bottom to form a chimichanga. Make sure to place it seam-side down. Repeat this with the other tortillas, remaining beef mixture, and cheese.
Brush each chimichanga lightly with melted butter or vegetable oil. For frying, heat a layer of oil in a large skillet over medium heat. Cook the chimichangas seam-side down, turning every couple of minutes until all sides are golden and crispy. For baking, place the chimichangas on a parchment-lined baking sheet. Bake at 400°F (200°C) for 15–20 minutes, turning them once until they are crisp and lightly browned.
Serve the chimichangas hot. Top them with shredded lettuce, diced tomatoes, diced white onion, chopped cilantro, sour cream, guacamole, salsa, and lime wedges for squeezing over the top.
Notes
Customize fillings and heat levels according to your taste.