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Crispy beef and cheesy chimichangas offer the perfect blend of flavor and comfort. This recipe yields crunchy golden tortillas wrapped around a savory beef filling with plenty of gooey melted cheese. Whenever my craving for Tex-Mex hits but I want something homemade and satisfying these are my go-to.
The first time I cooked these for my kids they went wild for the crunchy outside and cheesy filling. Now they ask for these every time we have a family game night and I love seeing the whole table dig in together.
Ingredients
- Ground beef: for juicy flavor and satisfying protein choose freshly ground with a good beef to fat ratio for the best taste
- Onion: brings a sweet mellow base chop it small so it cooks down quickly and blends with the beef
- Garlic: adds savory depth always use fresh for the boldest aroma
- Ground cumin: essential to Tex-Mex seasoning look for fresh spices for a stronger fragrance
- Chili powder: gives a warm and gentle heat choose your favorite variety based on how spicy you like it
- Paprika: boosts color and a hint of smokiness try smoked paprika for extra flavor
- Salt and black pepper: season and round out the filling taste as you go for perfect balance
- Salsa or diced tomatoes: provides tang and moisture use a chunky salsa with minimal added sugar
- Shredded cheddar cheese or Mexican blend: melts easily and brings richness grate your own for the creamiest melt
- Large flour tortillas: hold everything safely together pick sturdy ones so they stay intact while frying
- Oil for brushing or frying: helps create that crispy golden shell use a neutral oil like canola or avocado
Step-by-Step Instructions
- Cook the Beef and Onion:
- In a large skillet use medium heat to cook ground beef with chopped onion for about seven minutes Stir occasionally so the beef loses pinkness and onions soften completely This step unlocks foundational flavor in your filling
- Add Seasonings and Garlic:
- With the beef now browned stir in minced garlic cumin chili powder paprika salt and black pepper Allow this to cook for two more minutes so the spices bloom and the aroma grows deep
- Incorporate Salsa or Tomatoes:
- Pour in your salsa or diced tomatoes Stir to combine then simmer briefly The goal is to reduce any excess moisture so your filling is thick not runny Turn off the heat and let it stand for five minutes so it cools a bit and thickens further
- Warm the Tortillas:
- Heat each tortilla for ten to fifteen seconds in the microwave or a warm pan This makes them soft and pliable preventing cracks when you roll them
- Fill and Roll:
- Place about a quarter cup of beef mixture down the center of each tortilla Scatter a generous amount of shredded cheese on top Fold in both sides and roll tightly like a burrito tucking the seams underneath
- Crisp Up the Chimichangas:
- Brush each chimichanga lightly with oil or heat oil in a large skillet Set the chimichangas seam side down into the skillet Cook them over medium heat for two to three minutes per side turning gently as needed until the outside becomes deeply golden and crisp all over
- Serve with Toppings:
- Plate the hot chimichangas and adorn with fresh cilantro sour cream extra salsa diced tomatoes or guacamole as you wish
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Crispy beef and cheesy chimichangas just bring everyone together at my place My favorite ingredient is always the cheese because I love watching it get melty and stringy when you cut into the hot crispy shell It takes me back to summer evenings with my siblings crowded around the kitchen counter vying for the cheesiest one
Storage tips
Let leftovers cool fully and wrap each chimichanga in foil or plastic wrap for refrigeration They keep fresh for up to three days To re-crisp just warm in a hot dry pan for a few minutes on each side or refresh in an oven at three hundred fifty degrees until heated through Freezing works too just thaw overnight before reheating
Ingredient substitutions
Swap ground beef for ground turkey or chicken if you want something leaner For a vegetarian spin try cooked lentils or black beans Replace cheddar with Monterey Jack or a spicy pepper jack For gluten free needs choose large gluten free tortillas
Serving suggestions
Pile your chimichangas high with extra salsa sliced jalapenos or pickled onions or serve alongside a zesty cabbage slaw For a heartier spread add Mexican rice and refried beans to the table For a fun weeknight meal let everyone customize their own toppings and dips
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Cultural roots of chimichangas
Chimichangas are believed to come from the borderlands where Mexican and American culinary traditions meet They deliver classic burrito flavors but with the irresistible crunch of a toasted tortilla Their roots may be accidental with the name even said to have come from a kitchen mishap
Frequently Asked Questions
- → How do I achieve crispy chimichangas?
Brush tortillas with oil and cook them seam-side down in a heated skillet for a few minutes per side until golden brown.
- → Can I use a different meat instead of beef?
Yes, ground turkey, chicken, or plant-based alternatives can be substituted to suit your preferences.
- → How do I keep the chimichangas from opening while cooking?
Fold the sides neatly and roll tightly. Placing them seam-side down in the skillet helps secure them as they crisp up.
- → What toppings pair well with these chimichangas?
Fresh cilantro, sour cream, salsa, diced tomatoes, and guacamole add vibrant flavors and refreshing contrast.
- → Can they be baked instead of fried?
Absolutely! Brush with oil and bake in a hot oven until golden and crispy for a lighter take.