Beef and Cheese Chimichangas Recipe | Meal Mia

Beef and Cheese Chimichangas Recipe

Around here, taco night transformed into something extraordinary when these crispy chimichangas entered our rotation. Of course, when your kids start calling them “crunchy burritos of joy” and John comes home early on chimichanga nights, you know you’ve discovered something special!

Why This Recipe Works

In reality, creating restaurant-style chimichangas at home can feel impossible. But this version has become our family’s most requested Mexican dish. The best moments are when Jack helps season the beef while Aliana carefully folds the tortillas – their special touches that make every batch perfect!

Key Components Breakdown

Essential Ingredients

  • Ground beef – Georgia taught me which blend works best
  • Large tortillas – Emily’s warming technique changed everything
  • Cheese blend – Catrine’s combination makes them extra special
  • Seasonings – The secret to authentic flavor
  • Fresh toppings – For that perfect finish

Equipment Needed

Must-haves:

  • Large skillet
  • Baking sheet
  • Thermometer
  • Tongs

Nice-to-haves:

  • Deep fryer
  • Tortilla warmer
  • Storage containers
  • Serving platter

The Technique Section

Critical Steps

  1. Proper meat seasoning
  2. Tortilla preparation
  3. Rolling technique
  4. Cooking method
  5. Draining process

The most common mistake? Cold tortillas! After one particularly crumbly batch, I learned that warm, pliable tortillas are crucial for perfect rolling.

Temperature and Timing

  • Meat cooking: 8-10 minutes
  • Oil temperature: 350°F
  • Frying time: 2-3 minutes per side
  • Rest time: 5 minutes

Troubleshooting Guide

Common Issues

Breaking tortillas? Georgia’s solution: Warm them properly. When Jack helped me test this method last week, we got perfectly rolled chimichangas!

Too greasy? Emily taught me to drain on a wire rack instead of paper towels.

Variations and Adaptations

Filling Options

  • Shredded chicken
  • Ground turkey
  • Bean and cheese
  • Vegetable medley

Dietary Modifications

  • Lower fat: Bake instead of fry
  • Extra protein: Double the meat
  • More vegetables: Add peppers and onions

Storage and Make-Ahead

  • Refrigerator: 3-4 days
  • Freezer: Up to 3 months
  • Prep ahead: Make filling early
  • Reheat: In oven for crispiness

FAQ

Q: Can I bake instead of fry? A: Yes! Brush with oil and bake at 400°F.

Q: Best cheese to use? A: A mix of cheddar and Monterey Jack.

Q: How to keep warm for serving? A: Hold in low oven.

Closing Thoughts

You know what makes these chimichangas truly special? It’s not just their perfect crunch or melty cheese – it’s watching Jack’s face light up when he gets to help season the meat “like a chef,” or seeing Aliana’s careful concentration as she masters the art of tortilla folding. Even John, who usually sticks to basic tacos, requests these regularly!

Since sharing this recipe on my Pinterest, I’ve heard from so many families who’ve made it their new Mexican food favorite. Some have even started “chimichanga bars” where everyone creates their own filling combinations!

Remember, your first attempt might not be perfect (like my infamous “overstuffed explosion” incident that had us all laughing!), but keep experimenting. For more Mexican recipes and family dinner ideas, follow me on Pinterest @mealmia – where I share all our kitchen adventures, successful or otherwise!

Print
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Beef and Cheese Chimichangas Recipe

Perfect Beef and Cheese Chimichangas


Description

Restaurant-style chimichangas that bring the fiesta home!

Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 50 minutes | Servings: 8


Ingredients

Scale

For the Filling:

  • 2 pounds ground beef
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 1 can refried beans
  • 2 cups Mexican cheese blend

For Assembly:

  • 8 large flour tortillas
  • Oil for frying
  • Toothpicks for securing

For Serving:

  • Guacamole
  • Sour cream
  • Shredded lettuce
  • Diced tomatoes
  • Fresh cilantro

Instructions

  1. Brown beef with onions and seasonings. (Jack’s favorite part!)
  2. Warm tortillas until pliable.
  3. Add filling and cheese. (Aliana loves the cheese part!)
  4. Roll tightly and secure.
  5. Fry until golden.
  6. Drain and serve with toppings.

Notes:

  • Don’t overfill tortillas
  • Secure ends well
  • Georgia’s tip: double wrap if needed
  • Catrine’s secret: add green chiles

Storage Tips:

  • Keep assembled ones covered
  • Store filling separately
  • Reheat in oven
  • Don’t microwave

Nutritional Information (per chimichanga):

  • Calories: 485
  • Protein: 32g
  • Fat: 28g
  • Carbs: 35g
  • Fiber: 3g
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