Chimichangas, those glorious deep-fried burritos, are a staple of Tex-Mex cuisine, beloved for their crispy exterior and savory, cheesy filling. While often enjoyed at restaurants, making them at home allows for customization and ensures a fresh, hot, and incredibly satisfying meal. This recipe for Beef and Cheese Chimichangas brings the restaurant experience right into your kitchen, offering a perfect balance of seasoned ground beef, melty cheese, and a perfectly golden, crunchy tortilla. Whether you’re looking for a fun family dinner, a crowd-pleasing party dish, or simply a delicious way to use up ground beef, these chimichangas are sure to become a new favorite.
The History and Appeal of the Chimichanga: More Than Just a Fried Burrito
The origin of the chimichanga is a subject of playful debate, with two Arizona restaurants often credited for its invention in the mid-20th century. Regardless of its exact birthplace, the chimichanga quickly gained popularity for its irresistible combination of textures and flavors. It takes the familiar comfort of a burrito – a warm tortilla filled with meat, beans, and cheese – and elevates it by deep-frying it to a golden crisp. This frying process creates a delightful contrast between the crunchy shell and the soft, flavorful interior, making each bite an experience.
Beyond its deliciousness, the chimichanga is also incredibly versatile. While this recipe focuses on a classic beef and cheese filling, you can easily adapt it with different meats, vegetables, or bean combinations. It’s a dish that encourages creativity and can be tailored to suit various tastes and dietary preferences. The appeal of the chimichanga lies in its hearty nature, its satisfying crunch, and its ability to deliver a burst of savory, cheesy goodness with every bite. It’s comfort food at its finest, perfect for any occasion.
Essential Ingredients for Your Beef and Cheese Chimichangas
To create these delectable Beef and Cheese Chimichangas, you’ll need a selection of fresh ingredients for the filling, along with large flour tortillas and oil for frying. The quality of your ingredients will contribute significantly to the overall flavor of your chimichangas.
For the Beef Filling:
- 1 pound Ground Beef (80/20 or 85/15): Provides a rich, savory base for the filling.
- 1 tablespoon Olive Oil: For browning the beef.
- 1 medium Yellow Onion, finely chopped: Adds aromatic depth.
- 2 cloves Garlic, minced: Essential for flavor.
- 1 (15 ounce) can Refried Beans: Adds creaminess and substance to the filling.
- 1 (10 ounce) can Rotel (diced tomatoes with green chilies), undrained: Adds a zesty, slightly spicy kick.
- 1 teaspoon Chili Powder: For classic Tex-Mex flavor.
- ½ teaspoon Ground Cumin: Earthy and warm.
- ¼ teaspoon Smoked Paprika: Adds a subtle smoky note.
- Salt and Black Pepper to taste: Essential seasoning.
For Assembly and Frying:
- 8-10 large (burrito-size) Flour Tortillas: Choose fresh, pliable tortillas that are easy to fold.
- 2 cups Shredded Monterey Jack or Mexican Blend Cheese: For that irresistible melty goodness.
- Vegetable Oil or Canola Oil: For deep-frying. You’ll need enough to fill your pot to about 2-3 inches.
For Serving (Optional, but highly recommended):
- Sour Cream or Greek Yogurt
- Guacamole or Sliced Avocado
- Salsa or Pico de Gallo
- Shredded Lettuce
- Chopped Fresh Cilantro
Step-by-Step Preparation: Crafting Your Perfect Chimichangas
Making Beef and Cheese Chimichangas involves a few key steps, from preparing the savory filling to expertly frying them to golden perfection. Follow these instructions for a delicious result.
- Prepare the Beef Filling: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain any excess grease. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, ground cumin, and smoked paprika. Cook for 1 minute more until fragrant.
- Combine Filling Ingredients: Stir in the refried beans and undrained Rotel. Mix well to combine all ingredients. Season with salt and black pepper to taste. Reduce heat to low and simmer for 5-7 minutes, allowing the flavors to meld. Remove from heat and set aside.
- Warm the Tortillas: Warm the flour tortillas slightly to make them more pliable and easier to roll without tearing. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by heating them in a dry skillet for a few seconds per side.
- Assemble the Chimichangas: Lay a warm tortilla flat on a clean surface. Spoon about ½ cup of the beef and bean filling onto the center of the tortilla, leaving a border around the edges. Sprinkle about ¼ cup of shredded cheese over the filling.
- Fold the Chimichangas: Fold in the sides of the tortilla over the filling, then tightly roll it up from the bottom, creating a compact burrito shape. Ensure the ends are tucked in securely to prevent the filling from escaping during frying. Repeat with the remaining tortillas and filling.
- Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable or canola oil to reach a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature.
- Fry the Chimichangas: Carefully place 1-2 chimichangas into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Use tongs to carefully remove the chimichangas from the oil and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining chimichangas.
- Serve Immediately: Serve the hot Beef and Cheese Chimichangas immediately with your favorite toppings such as sour cream, guacamole, salsa, shredded lettuce, and fresh cilantro.
Expert Tips and Delightful Variations for Your Chimichangas
To make your Beef and Cheese Chimichangas even more spectacular and to suit your personal taste, consider these expert tips and variations:
- Even Frying: Ensure the oil temperature remains consistent. If the oil is too cool, the chimichangas will absorb too much oil and become greasy. If it’s too hot, they will brown too quickly on the outside and remain cold or undercooked on the inside.
- Air Fryer Option: For a healthier alternative, you can air fry the chimichangas. Lightly brush or spray the chimichangas with oil, then air fry at 375°F (190°C) for 10-15 minutes, flipping halfway through, until golden and crispy.
- Baking Option: If you prefer not to fry, you can bake them. Preheat oven to 400°F (200°C). Lightly brush or spray chimichangas with oil and bake for 20-25 minutes, flipping halfway, until golden brown.
- Meat Variations: Instead of ground beef, try shredded chicken, pork carnitas, or even a vegetarian filling with black beans and corn.
- Cheese Choices: Experiment with different cheeses like cheddar, Colby Jack, or a spicy pepper jack for an extra kick.
- Spice Level: Adjust the amount of chili powder and add a pinch of cayenne pepper or a dash of hot sauce to the filling if you prefer more heat.
- Make Ahead: You can assemble the chimichangas ahead of time and refrigerate them for up to 24 hours before frying or baking. This is great for meal prep or entertaining.
- Sauce It Up: Serve with a variety of sauces like queso, enchilada sauce, or a creamy cilantro-lime dressing for extra flavor.
Nutritional Information (Approximate per serving)
The nutritional content of Beef and Cheese Chimichangas can vary significantly based on the type of meat, amount of oil used for frying, and serving sizes. Here’s an approximate nutritional breakdown per serving (assuming 8 servings per recipe, fried):
- Calories: 450-550 kcal
- Protein: 25-35g
- Fat: 30-40g
- Carbohydrates: 25-35g
- Fiber: 3-5g
These values are estimates and do not include any optional toppings. Frying significantly increases the fat and calorie content. Baking or air frying will result in a lower calorie and fat count. Chimichangas are a hearty meal, providing a good source of protein and energy.
Conclusion: Your New Favorite Tex-Mex Treat
Beef and Cheese Chimichangas are a testament to the deliciousness that can be created when simple ingredients are combined with a little culinary magic. This recipe offers a straightforward path to achieving that perfect crispy exterior and savory, cheesy interior that makes chimichangas so irresistible. Whether you’re a seasoned cook or new to Tex-Mex cuisine, this dish is approachable, customizable, and guaranteed to be a crowd-pleaser. So, gather your ingredients, get ready to roll, and prepare to indulge in a truly satisfying and flavorful meal that will transport your taste buds straight to the heart of Tex-Mex country. Enjoy every crispy, cheesy bite!
Beef and Cheese Chimichangas
Ingredients
Method
- Prepare the Beef Filling: Heat olive oil in a large skillet. Brown ground beef, drain grease. Add onion, cook 5 mins. Stir in garlic, chili powder, cumin, paprika, cook 1 min.
- Combine Filling Ingredients: Stir in refried beans and undrained Rotel. Season with salt and pepper. Simmer 5-7 minutes. Remove from heat.
- Warm the Tortillas: Warm tortillas slightly to make them pliable (microwave or dry skillet).
- Assemble the Chimichangas: Lay tortilla flat. Spoon ½ cup filling onto center. Sprinkle ¼ cup shredded cheese over filling.
- Fold the Chimichangas: Fold in sides of tortilla, then tightly roll from bottom. Secure ends.
- Heat the Oil: In a heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
- Fry the Chimichangas: Carefully place 1-2 chimichangas in hot oil. Fry 3-5 minutes, turning occasionally, until golden and crispy. Drain on paper towels.
- Serve Immediately: Serve hot with desired toppings (sour cream, guacamole, salsa, etc.).
