Oh my goodness, let me tell you about my absolute favorite comfort food: savory beef and cheese chimichanga! These little golden beauties are crispy on the outside and bursting with a flavorful filling that makes my taste buds dance. I remember the first time I made them; the smell of sizzling beef and melted cheese wafting through my kitchen was just heavenly! What makes this recipe so special is how versatile it is—you can whip it up for a quick weeknight dinner or impress guests at your next gathering. Trust me, once you take that first bite of these savory beef and cheese chimichangas, you’ll be hooked!
Ingredients List
- 1 pound ground beef (use lean beef for a healthier option)
- 1 cup shredded cheese (I love a mix of cheddar and Monterey Jack for extra flavor)
- 1/2 cup diced onions (yellow or white onions work best)
- 1/2 cup diced tomatoes (fresh is great, but canned works too if you’re in a pinch)
- 1 tablespoon taco seasoning (homemade or store-bought, just make sure it’s packed with flavor)
- 4 large flour tortillas (you want them big enough to hold all that delicious filling)
- Oil for frying (I typically use vegetable oil, but you can use canola or peanut oil as well)
How to Prepare Savory Beef and Cheese Chimichanga
- Start by heating a large skillet over medium heat. Once it’s hot, add the ground beef and diced onions. Cook this mixture, stirring occasionally, for about 5–7 minutes, or until the beef is browned and the onions are soft.
- Next, stir in the diced tomatoes and taco seasoning. Mix everything well and let it cook for another 2–3 minutes. You want those flavors to meld together beautifully!
- Remove the skillet from the heat and gently fold in the shredded cheese until it’s melted and gooey. This is where the magic happens, and trust me, you’ll want to sneak a bite!
- Now, grab a flour tortilla and lay it flat on a clean surface. Spoon a generous portion of the beef and cheese mixture onto the center of the tortilla. Don’t overfill it, or you’ll have a messy situation!
- Carefully roll the tortilla tightly, folding in the sides as you go to encase that filling. It should look like a burrito. Repeat this process for the remaining tortillas and filling.
- In a deep pan, heat enough oil over medium heat to submerge the chimichangas halfway (about 2 inches deep). You’ll know it’s ready when you drop a small piece of tortilla in, and it sizzles!
- Once the oil is hot, gently place each chimichanga in the pan, seam-side down. Fry them for about 3-4 minutes on each side, or until they’re golden brown and crispy. Keep an eye on them; you don’t want them to burn!
- When they’re done, use a slotted spoon to remove the chimichangas from the oil and let them drain on a plate lined with paper towels. Serve them hot and enjoy!
Tips for Success
Alright, let’s make sure your savory beef and cheese chimichangas turn out absolutely perfect! Here are my top tips that I swear by:
- Quality Beef: Use lean ground beef to keep things flavorful without being too greasy. If you want to get fancy, try using a mix of beef and chorizo for an extra kick!
- Don’t Overfill: It’s tempting to pile on the filling, but trust me, less is more here. Overfilling can lead to messy frying and broken chimichangas. Keep it to about 1/3 cup of filling per tortilla.
- Seal It Up: Make sure to fold the sides in tightly when rolling up your chimichangas. This helps keep all that deliciousness inside while frying. Use a toothpick if necessary to hold them together.
- Oil Temperature: This is key! If your oil isn’t hot enough, the chimichangas will absorb too much oil and become soggy. If it’s too hot, they’ll burn on the outside before cooking through. Aim for around 350°F (175°C) for frying.
- Experiment with Cheese: I love using a mix of cheeses for a richer flavor. Try adding pepper jack for some heat or cream cheese for creaminess. Get creative!
- Drain Well: After frying, let your chimichangas drain on paper towels to remove excess oil. This keeps them crispy and not greasy!
- Make Ahead: You can prepare the filling ahead of time and store it in the fridge. Just assemble and fry when you’re ready for a quick meal!
Variations of Savory Beef and Cheese Chimichanga
One of the best things about making savory beef and cheese chimichangas is how easy it is to switch things up! Here are some fun variations to get your creative juices flowing:
- Chicken or Pork: Swap out the ground beef for shredded chicken or pulled pork. Both options are delicious and will give your chimichangas a whole new flavor profile!
- Veggie Delight: For a vegetarian version, use black beans, corn, and a mix of your favorite veggies like bell peppers and zucchini. Just make sure to add some spices for that extra kick!
- Spicy Twist: If you love heat, mix in some diced jalapeños or use spicy taco seasoning. You can even add a layer of pepper jack cheese for a cheesy kick!
- Different Cheeses: Experiment with different cheese combinations! Try adding feta for a tangy twist or Monterey Jack for a mild, creamy texture. The cheese can really change the vibe of your chimichangas!
- Sweet and Savory: For a unique touch, add some diced pineapple or mango to the beef mixture. The sweetness pairs beautifully with the savory flavors and adds a touch of tropical flair!
- Breakfast Chimichanga: Why not make a breakfast version? Fill your tortillas with scrambled eggs, breakfast sausage, and cheese for a hearty morning treat!
Feel free to mix and match these ideas! The beauty of the savory beef and cheese chimichanga is that it can be whatever you want it to be. Get creative and enjoy the journey of flavor!
Equipment Needed
- Large Skillet: You’ll need a good-quality skillet to cook the beef and onions. I recommend a non-stick one for easier cleanup!
- Deep Pan or Dutch Oven: For frying, a deep pan or Dutch oven is ideal to hold enough oil for a nice, crispy finish on those chimichangas.
- Slotted Spoon: This handy tool is perfect for removing the chimichangas from the hot oil without getting splashed!
- Measuring Cups and Spoons: Accurate measurements make all the difference! You’ll want these for measuring the beef, cheese, and seasoning.
- Cutting Board and Knife: A sturdy cutting board and a sharp knife will help you dice your onions and tomatoes with ease.
- Tongs: These are great for flipping the chimichangas while frying and keeping your hands safe from the hot oil.
- Paper Towels: You’ll need these for draining the chimichangas after frying to soak up any excess oil.
Having the right equipment on hand will make the process so much smoother. Trust me, you don’t want to be scrambling around looking for things when all you can think about is how delicious those chimichangas are going to be!
Nutritional Information
Now, let’s talk about the nutritional information for these savory beef and cheese chimichangas! Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. Here’s a breakdown per chimichanga:
- Calories: 400
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 800mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 2g
- Protein: 20g
These chimichangas pack a punch with their protein content, making them a hearty meal option. Just remember, if you’re watching your sodium or fat intake, you can always tweak the recipe a bit—like using leaner beef or baking them instead of frying. Happy cooking and enjoy every delicious bite!
FAQ Section
Can I make these savory beef and cheese chimichangas ahead of time?
Absolutely! You can prepare the filling in advance and store it in the fridge for up to 2 days. When you’re ready to chow down, just assemble and fry them up fresh. It makes for a quick and easy dinner option!
What if I don’t have taco seasoning?
No worries at all! If you’re out of taco seasoning, you can easily make your own with a mix of chili powder, cumin, garlic powder, onion powder, and a pinch of salt. It’s super simple and gives your savory beef and cheese chimichanga that authentic kick!
Can I bake chimichangas instead of frying them?
Yes, definitely! If you’re looking for a healthier option, you can brush them lightly with oil and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through. They won’t be as crispy as the fried version, but still delicious!
What can I serve with my chimichangas?
I love serving them with a side of fresh salsa, guacamole, or even a crisp salad. A dollop of sour cream on top adds a nice cool contrast to the warm, savory filling. It’s all about those flavors working together!
How do I store leftover chimichangas?
If you have any leftovers (which is rare because they’re so good!), let them cool completely, then store them in an airtight container in the fridge for up to 3 days. You can reheat them in the oven for that crispy texture again!
Serving Suggestions
When it comes to enjoying your savory beef and cheese chimichangas, the right sides can take your meal to the next level! Here are some of my favorite pairings that complement those crispy, cheesy bites perfectly:
- Salsa: A fresh, tangy salsa is a must! Whether you go for a classic tomato salsa, a zesty pineapple salsa, or even a fiery tomatillo salsa, the vibrant flavors will elevate your chimichanga experience.
- Guacamole: You can never go wrong with creamy guacamole. The richness of the avocado balances the crispy chimichanga beautifully. Plus, who doesn’t love a good scoop of guac?
- Sour Cream: A dollop of sour cream adds a cool, creamy contrast to the warm, savory filling. It’s like a little hug for your taste buds!
- Mexican Rice: Serve your chimichangas over a bed of fluffy Mexican rice for a hearty meal. The rice soaks up any extra salsa or sauce, making every bite satisfying.
- Refried Beans: A side of refried beans adds a nice protein boost and pairs wonderfully with the chimichangas. They’re a classic Mexican side that everyone loves!
- Fresh Salad: A light, refreshing salad with crisp lettuce, diced tomatoes, and a squeeze of lime is a great way to balance the richness of the chimichangas. Toss in some corn and black beans for extra flavor!
- Pickled Jalapeños: If you’re feeling adventurous, serve some pickled jalapeños on the side for a spicy kick. They add a delicious tang that complements the flavors beautifully.
Mix and match these ideas to create your perfect meal! No matter how you choose to serve your savory beef and cheese chimichangas, you’re in for a treat. Enjoy every delicious bite!
Print
Savory Beef and Cheese Chimichanga: 7 Tips for Perfection
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A delicious savory beef and cheese chimichanga, crispy on the outside and filled with flavorful ingredients.
Ingredients
- 1 pound ground beef
- 1 cup shredded cheese
- 1/2 cup diced onions
- 1/2 cup diced tomatoes
- 1 tablespoon taco seasoning
- 4 large flour tortillas
- Oil for frying
Instructions
- In a skillet, cook ground beef with onions until browned.
- Add tomatoes and taco seasoning, stir well.
- Remove from heat and mix in shredded cheese.
- Place a portion of the beef mixture on each tortilla.
- Roll the tortilla tightly, folding in the sides.
- Heat oil in a deep pan over medium heat.
- Fry each chimichanga until golden brown on all sides.
- Drain on paper towels and serve hot.
Notes
- Serve with salsa or sour cream.
- Adjust seasoning to taste.
- Can be baked for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: savory beef and cheese chimichanga, chimichanga recipe, beef chimichanga
