There’s something so nostalgic about whipping up a batch of Beef and Cheese Chimichangas, and it always takes me back to a memorable trip I took to the vibrant city of San Antonio, Texas. Wandering through the bustling markets and sampling the local cuisine, I stumbled upon a small, family-owned eatery where I had my first taste of this crispy, cheesy delight. The blend of savory beef, melty cheese, and the perfect hint of spice was a revelation.
Back home, I was determined to recreate that magic, and after a few tweaks, I found the perfect balance. This recipe has since become a family favorite, especially on busy weeknights when everyone craves something hearty and satisfying yet simple to make. I love how versatile chimichangas can be; you can easily adjust the spice level by adding more or fewer jalapenos, or even sneak in some extra veggies for the kids.
One trick I picked up along the way is to warm the tortillas in the microwave before assembling the chimichangas. This makes them more pliable and easier to roll without tearing. And don’t forget the toothpicks to keep everything snugly wrapped while frying—nothing’s worse than a chimichanga that’s burst open in the oil!
The finishing touch, of course, is the luscious sauce made with tomato, green chilis, and jalapenos. Pour it generously over the crispy chimichangas and sprinkle with shredded cheese for that gooey, irresistible topping. Every bite transports me back to that charming little restaurant in San Antonio, and I hope this recipe brings a bit of that joy to your table too.
Making Beef and Cheese Chimichangas
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Ingredients
- 1 ½ lbs. ground beef
- 1 can refried beans
- ½ medium onion, chopped
- 2 tsp. minced garlic
- 2 tsp. chili powder
- 1 tsp. cumin
- ½ tsp. oregano
- 10 flour tortillas (10-inch)
- 24 oz. tomato sauce
- 4 oz. diced green chilis in a can
- 4 oz. chopped jalapenos in a can
- 1 ½ cups shredded taco blend cheese
- Salt and pepper to taste
- Oil for frying
Directions
In a skillet, cook the ground beef over medium-high heat until fully browned, then drain the excess liquid.
Add the refried beans, chopped onion, minced garlic, ½ cup of tomato sauce, chili powder, cumin, oregano, and salt and pepper to taste. Stir and cook over medium heat for another 5 minutes.
Warm the tortillas in the microwave to make them pliable.
Pour about an inch of oil into a deep-sided skillet and heat over medium-high heat.
Place an even amount of the beef mixture into the center of each tortilla. Fold one end of the tortilla over the filling, tuck in the sides, and roll to form a packet. Secure each with a toothpick.
Fry the chimichangas in the hot oil until they are browned and crispy on both sides, which should take just a few minutes.
Drain the chimichangas on a paper towel-lined tray to remove excess oil.
In a saucepan, heat the remaining tomato sauce, green chilis, and jalapenos over medium heat. Adjust seasoning with salt and pepper if needed.
Pour the sauce over the chimichangas, top with shredded cheese, and serve.
FAQs:
What type of beef should I use for Beef and Cheese Chimichangas?
Ground beef is recommended for this recipe. You can use either lean or regular ground beef, but be sure to drain the excess fat after cooking to avoid a greasy filling. Lean ground beef will result in a slightly less fatty chimichanga.
Can I use a different type of cheese instead of taco blend cheese?
Yes, you can substitute the taco blend cheese with other types of cheese such as cheddar, Monterey Jack, or a Mexican cheese blend. Using a different cheese can add a unique flavor to your chimichangas, so feel free to experiment with your favorite cheese varieties.
Is it possible to bake the chimichangas instead of frying them?
Absolutely! To bake the chimichangas, preheat your oven to 400°F (200°C). Place the rolled chimichangas on a baking sheet, brush them with a little oil, and bake for about 20-25 minutes or until they are golden brown and crispy. Baking is a healthier alternative to frying.
How can I make the chimichanga filling spicier?
If you prefer a spicier filling, you can increase the amount of chopped jalapenos or add hot sauce to the beef mixture. Additionally, consider using a spicier chili powder or adding crushed red pepper flakes. Adjust the spices according to your heat tolerance.
Can I prepare the chimichangas ahead of time?
Yes, you can prepare the chimichangas ahead of time. Assemble the chimichangas and store them in the refrigerator for up to a day before frying or baking. When you’re ready to cook them, fry or bake as directed. This makes it convenient for meal prepping or planning ahead for a gathering.
Beef and Cheese Chimichangas
Ingredients
- 1 ½ lbs. ground beef
- 1 can refried beans
- ½ medium onion chopped
- 2 tsp. minced garlic
- 2 tsp. chili powder
- 1 tsp. cumin
- ½ tsp. oregano
- 10 flour tortillas 10-inch
- 24 oz. tomato sauce
- 4 oz. diced green chilis in a can
- 4 oz. chopped jalapenos in a can
- 1 ½ cups shredded taco blend cheese
- Salt and pepper to taste
- Oil for frying
Instructions
- Cook the ground beef in a skillet over medium-high heat until fully browned. Drain the excess liquid.
- Add the beans, onion, minced garlic, ½ cup of the tomato sauce, chili powder, oregano, cumin, and salt and pepper to taste into the skillet with the beef. Stir and cook for another 5 minutes over medium heat.
- Warm the tortillas in the microwave.
- Pour about an inch of oil into a deep-sided skillet and heat over medium-high heat.
- Place an even amount of filling into the center of each tortilla. Fold one end of the tortilla over the filling, tuck in the sides, and roll to form a packet. Secure with a toothpick.
- Fry the chimichangas in the hot oil until they are browned and crispy on both sides. This will take just a few minutes.
- Drain the excess oil from the chimichangas on a paper towel-lined tray.
- In a saucepan, heat the remaining tomato sauce, green chilis, and jalapenos over medium heat. Add salt and pepper to taste if needed.
- Pour the sauce over the chimichangas, top with shredded cheese, and serve.
