Beef and Cheese Chimichangas

This Beef and Cheese Chimichangas recipe brings a delicious combination of savory beef and melted cheese wrapped in a crispy tortilla. Get ready to learn about the essential ingredients that make this dish irresistible.

INGREDIENTS

• 6 large flour tortillas: Soft and pliable, perfect for wrapping the filling.
• 1 lb ground beef: Provides a hearty base for the filling.
• 1 onion, finely chopped: Adds sweetness and depth of flavor.
• 2 cloves garlic, minced: Enhances the savory taste.
• 1 teaspoon cumin: Adds a warm, earthy flavor.
• 1 teaspoon chili powder: Brings a subtle heat and rich color.
• 1/2 teaspoon salt: Balances the flavors.
• 1/2 teaspoon black pepper: Adds a hint of spiciness.
• 1 cup cheddar cheese, shredded: Provides a sharp, tangy flavor.
• 1/2 cup Monterey Jack cheese, shredded: Adds a creamy, mild taste.
• Vegetable oil, for frying: Ensures a crispy, golden exterior.
• Salsa, sour cream, and guacamole, for serving: Perfect accompaniments to enhance the dish.

INSTRUCTIONS

Step 1:

In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft. Drain any excess fat to ensure a less greasy filling.

Step 2:

Stir in the cumin, chili powder, salt, and pepper. Cook for another 2 minutes, allowing the spices to infuse the beef mixture with their rich flavors.

Step 3:

Remove the skillet from heat and let the mixture cool slightly. This step prevents the cheese from melting too quickly when mixed. Once cooled, mix in the shredded cheddar and Monterey Jack cheeses, ensuring even distribution.

Step 4:

Spoon about 1/6 of the beef and cheese mixture onto the center of each tortilla. Fold the sides of the tortilla in, then roll up from the bottom to enclose the filling completely, forming a tight burrito shape.

Step 5:

Heat a large amount of vegetable oil in a deep skillet over medium-high heat. Fry the chimichangas until golden brown on all sides, turning as needed to achieve an even crispiness. Drain on paper towels to remove excess oil.

Step 6:

Serve the chimichangas hot, accompanied by salsa, sour cream, and guacamole. These sides add a refreshing contrast to the rich, crispy chimichangas.

Serving and Storage Tips

• Serve immediately after frying for the best texture and flavor.
• Garnish with fresh cilantro or a squeeze of lime juice for added freshness.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in an oven or air fryer to maintain crispiness.

Helpful Notes

• For a spicier version, add diced jalapeños to the beef mixture.
• Substitute ground turkey for a lighter option.
• Use whole wheat tortillas for a healthier twist.
• Try different cheese combinations like pepper jack or mozzarella.

Tips from well-known chefs

• Chef Rick Bayless recommends using fresh tortillas for the best flavor.
• Chef Bobby Flay suggests adding a touch of smoked paprika for a unique twist.
• Chef Aarón Sánchez advises not to overcrowd the skillet to ensure even frying.