Crispy Beef and Cheese Chimichangas: A Flavor Fiesta

There’s something magical about the aroma of Crispy Beef and Cheese Chimichangas wafting through the kitchen. Imagine sinking your teeth into golden-brown tortillas, bursting with succulent beef and melted cheese, all while your taste buds dance in joy. This dish isn’t just a meal; it’s an experience that can turn an ordinary day into a fiesta.

I remember the first time I made these chimichangas for my family. The look on their faces when they took that first bite was priceless. The crispy exterior gives way to a deliciously seasoned filling that screams comfort food. Whether it’s game night or Taco Tuesday, these little bundles of joy never fail to impress.

One memorable family gathering featured these chimichangas, resulting in compliments that still echo in my ears today.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ground Beef: Choose lean ground beef for the best flavor without extra grease; it keeps things light and tasty.

• Tortillas: Flour tortillas work best; they’re pliable enough to hold the filling without tearing.

• Shredded Cheese: Use a blend of cheddar and Monterey Jack for flavor and meltiness; it’s the ultimate oozy combination.

• Spices: Cumin, chili powder, and garlic powder will elevate the flavor profile; don’t skimp on these!

• Oil: Vegetable or canola oil is great for frying; it ensures those chimichangas get perfectly crispy.

For the Sauce:

• Sour Cream: A dollop of sour cream adds creaminess; it balances the richness of the chimichangas beautifully.

• Salsa: Fresh salsa brings acidity and freshness to cut through the heaviness; choose mild or spicy based on preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare the Filling: Start by browning 1 pound of ground beef over medium heat until no longer pink. Drain any excess fat before seasoning with cumin, chili powder, garlic powder, salt, and pepper to taste.

Assemble the Chimichangas: Take a tortilla and place a generous scoop of filling along one side—don’t be shy! Sprinkle shredded cheese on top for that melty goodness. Fold in the sides and roll tightly.

Heat the Oil: In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until shimmering—this is where the magic happens! You want that perfect sizzle when you drop in your chimichangas.

Fry Until Golden Brown: Carefully place each chimichanga seam-side down into the hot oil. Fry for about 3-4 minutes per side until they turn golden brown and crispy—your kitchen will smell heavenly!

Drain and Serve**: Once cooked, transfer them to a plate lined with paper towels to drain excess oil. Serve immediately with sour cream and salsa on top or on the side for dipping.

Now you’ve got yourself some drool-worthy Crispy Beef and Cheese Chimichangas! Enjoy every bite like it’s your last because trust me, they won’t last long around here!

You Must Know

• Crispy Beef and Cheese Chimichangas are not only delicious; they also offer a satisfying crunch that elevates any meal
• Using fresh ingredients enhances flavor and aroma, making your kitchen smell heavenly
• Perfect for family gatherings or a casual movie night with friends

Perfecting the Cooking Process

To achieve crispy beef and cheese chimichangas, start by preparing the filling, then roll them up before frying to golden perfection. Make sure the oil is hot to avoid sogginess.

Add Your Touch

Feel free to customize with different meats or add veggies like peppers and onions for extra flavor. Spices such as cumin or chili powder can give a delightful kick.

Storing & Reheating

Store leftover chimichangas in an airtight container in the fridge for up to three days. Reheat in an oven at 350°F for about 10 minutes to regain crispiness.

Chef's Helpful Tips

• When rolling your chimichangas, make them snug but not too tight; this helps prevent leaks during frying
• Always test your oil temperature by dropping a small piece of tortilla; it should sizzle immediately
• If using ground beef, drain excess fat for a lighter bite

Cooking these crispy beef and cheese chimichangas always brings back memories of family gatherings where laughter was the main ingredient.

FAQ

What type of cheese works best for chimichangas?

Using a blend of cheddar and Monterey Jack adds richness and flavor.

Can I use leftover meat for this recipe?

Absolutely! Leftover chicken or pork works wonderfully in these chimichangas.

How do I ensure my chimichangas stay crispy?

Make sure the oil is hot enough before frying and avoid overcrowding the pan.

Print

Crispy Beef and Cheese Chimichangas

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• Author: Rachel Simmons
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Indulge in the delightful flavors of Crispy Beef and Cheese Chimichangas, where golden-brown tortillas are filled with savory ground beef and gooey cheese. This satisfying dish is not just a meal; it’s a culinary fiesta that can elevate any gathering. Whether for game night or a family dinner, these crispy delights are sure to impress!

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Ingredients

Scale 1x2x3x

• 1 pound lean ground beef
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Oil for frying (about 1 inch)
• Sour cream for serving
• Fresh salsa for serving

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Instructions

1. Prepare the Filling: In a skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat, then stir in cumin, chili powder, garlic powder, salt, and pepper.
2. Assemble Chimichangas: Place a generous scoop of the filling on one side of each tortilla. Top with shredded cheese, fold in sides, and roll tightly.
3. Heat the Oil: In a large skillet, heat about 1 inch of oil over medium-high heat until shimmering.
4. Fry Until Golden Brown: Carefully place chimichangas seam-side down into the oil. Fry for approximately 3-4 minutes on each side until golden brown.
5. Drain and Serve: Transfer cooked chimichangas to a paper towel-lined plate to drain excess oil. Serve hot with sour cream and salsa.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 1 chimichanga (150g)
• Calories: 420
• Sugar: 2g
• Sodium: 700mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 70mg

Keywords: Feel free to customize your filling by adding vegetables like bell peppers or onions. For added crunch, consider using corn tortillas instead of flour.