Beef and Cheese Chimichangas recipe is perfect for a quick and easy weeknight meal that your family will love! Trust me, everyone will be asking for seconds!
Ingredient Breakdown
- 1 lb ground beef (You can substitute this with turkey or even plant-based meat if you want to keep it lighter!)
- 1 medium onion (Diced fine, makes a world of difference in flavor!)
- 1 packet taco seasoning (The magic spice mix that adds tons of flavor, it’s a real time-saver!)
- 1 can refried beans (This acts as a filling and helps seal the tortillas shut, so vital for crispy goodness!)
- 8 large flour tortillas (Warming them in advance makes rolling much easier, so do it!)
- 2 cups Monterey Jack cheese (Shredded)
- 1 cup cheddar cheese (Shredded)
- 1 can diced green chilies (Optional, toss these in for a little extra kick!)
- Vegetable oil (For frying; you can also opt to bake or air fry if you prefer!)
Let’s Get Cooking!
Brown the Beef and Onions: In a large skillet over medium heat, add the ground beef and diced onions. Cook for about 8–10 minutes, stirring frequently, until the beef is browned and the onions turn translucent. The smell will hit you, it’s heavenly!
Add Seasoning: Once the meat is done, stir in the taco seasoning and a splash of water. You want to bring this to a simmer and then reduce heat, letting this mixture hang out for about 2 minutes until all the flavors meld together beautifully. Remove it from heat and let it cool just a bit.
Warm the Tortillas: Here’s how we make rolling easy: microwave the tortillas between damp paper towels for about 30 seconds, or warm them in a towel near the oven. This little step makes a world of difference, I can’t stress this enough!
Assemble the Chimichangas: Now comes the fun part! Take each tortilla and spread about 2 tablespoons of refried beans right in the center. Next, add a generous ⅓ cup of your beef mixture, followed by the Monterey Jack and cheddar cheese. If you’re feeling spicy, toss in some of those diced green chilies too. Now, fold the sides in and roll the tortillas tightly like a burrito.
Fry, Bake, or Air Fry: What’s your vibe?
Fried: Heat the oil in a pan to about 350°F. Fry the chimichangas seam-side down for about 2–3 minutes on each side until golden brown and crispy.
Baked: Preheat your oven to 400°F. Brush the chimichangas with oil and bake seam-side down for 15–20 minutes until they’re golden and a bit crispy.
Air Fryer: If you’re going the air fryer route (which is fantastic!), set it to 375°F and cook the chimichangas seam-side down for about 12–15 minutes. Easy peasy!
Rest and Serve: Let those chimichangas rest for a few minutes before you dive in! Serve them hot, alongside some sour cream, salsa, or guacamole. Yum!
If you loved these Crispy Beef and Cheese Chimichangas, be sure to check out my Beef Enchilada Casserole or my Beef Taquitos!
Why This Recipe Works
Quick & Easy
This dish really does come together in under 30 minutes, perfect for those of us who are always on the go but still want to whip up something homemade and satisfying!
Customizable
The secret to delicious chimichangas is how versatile they are! You can swap out ingredients, from different meats and beans to various cheese blends. If you’ve got something lurking in your fridge? Toss it in! A couple pinches of creativity, and you’ve got a brand-new meal!
Comfort Food
Loaded with tons of flavor, these chimichangas become a family favorite for many due to their crispy exterior and cheesy interior. It’s the kind of comfort food that hugs your insides, you know?
Serving and Storage Tips
Serving Suggestions:
These crispy beauties are best served hot right out of the skillet, of course! Pair with sour cream, salsa, or fresh guacamole to elevate the experience. You can also toss in a fresh salad on the side to balance everything out!
Storage:
If you happen to have any leftovers (which is rare in my house!), they can hang out in the fridge for about 3-4 days. Just make sure they’re in a well-sealed container to keep that crispiness intact as much as possible.
Reheating Instructions:
To reheat, if you want to keep that crisp factor, a quick pop in the air fryer works wonders! Set it to about 350°F for 5-7 minutes, and they’ll be almost as good as fresh.
Freezer Friendly?
Yes! You can freeze these chimichangas before frying, baking, or air frying. Just wrap them tightly in foil or plastic wrap and toss them in a freezer bag. They should keep well for about 2-3 months. When you’re ready to eat, just let them thaw overnight in the fridge and then fry or bake them until crispy!
With these Crispy Beef and Cheese Chimichangas, you’re bound to have a hit on your hands that promises to bring the family together around the dinner table. Give them a try, your weeknights will thank you! And who knows? You might just create a new family tradition!
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