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Beef and Cheese Chimichangas

Beef and Cheese Chimichangas
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Beef and Cheese Chimichangas are crispy, golden pockets filled with seasoned ground beef and melted cheese, delivering a savory, cheesy, and comforting meal perfect for quick dinners or sharing at parties. These versatile chimichangas can be fried or baked to achieve a satisfying crunch and are easily customizable with various fillings and cheeses.

Ingredients

Scale

Beef Filling

  • 1 lb lean ground beef
  • 1 medium onion, sautéed and chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 cup tomato sauce or salsa

Cheese

  • 1 1/2 cups shredded Mexican blend cheese (cheddar and Monterey Jack)

Wraps and Cooking

  • 4 large flour tortillas
  • Oil for frying (vegetable or canola oil, enough for deep frying)

Optional Add-ins and Variations

  • 1–2 diced jalapeños or hot sauce (for spicy kick)
  • Seasoned black beans, mushrooms, or grilled vegetables (for vegetarian swap)
  • Additional veggies such as corn, bell peppers, or spinach

Instructions

  1. Prepare the Beef Filling: In a hot skillet, cook 1 lb lean ground beef until browned and crumbly. Add sautéed onions and minced garlic, then stir in chili powder, cumin, and salt. Mix in tomato sauce or salsa for moisture, and cook until the mixture is well combined and slightly thickened.
  2. Assemble the Chimichangas: Lay each large flour tortilla flat. Spoon a generous amount of the beef mixture down the center, then sprinkle with shredded Mexican blend cheese. Fold in the sides and roll tightly to enclose the filling securely, sealing the edges with a little water or beaten egg to prevent leakage.
  3. Fry or Bake to Perfection: For frying, heat oil in a deep pan to 350°F (175°C). Carefully place chimichangas seam-side down and fry until golden brown and crispy on all sides, about 2-3 minutes per side. For baking, place assembled chimichangas seam-side down on a baking sheet and bake at 400°F (200°C) for 20-25 minutes until crispy and golden.
  4. Drain and Serve: Remove chimichangas with a slotted spoon if fried, and place them on paper towels to drain excess oil. Serve hot, garnished with toppings like fresh cilantro, diced tomatoes, sliced avocado, or sour cream, alongside your choice of sides such as Mexican rice or refried beans.

Notes

  • Seal Tortilla Edges Tightly with water or beaten egg to prevent filling from leaking during cooking.
  • Avoid Overfilling to make rolling easier and prevent spills while frying or baking.
  • Use Fresh Oil for frying to ensure crispy, non-greasy chimichangas.
  • Choose Cheeses that melt well, such as cheddar or Monterey Jack, for gooey centers.
  • Drain fried chimichangas on paper towels to maintain their crispiness.

Nutrition

Keywords: beef chimichangas, cheese chimichangas, fried chimichangas, baked chimichangas, Mexican appetizers, cheesy beef chimichangas

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