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Beef Cheese Chimichangas: A Delicious Recipe for a Flavorful Mexican Delight

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Enjoy crispy, cheesy chimichangas filled with seasoned ground beef and melted cheeses, perfectly fried to golden perfection. Serve with sour cream, guacamole, and salsa for a delightful treat!

Ingredients

Scale
  • 1 pound ground beef
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 4 large flour tortillas
  • Vegetable oil for frying
  • Sour cream, for serving
  • Guacamole, for serving
  • Salsa, for serving

Instructions

  1. In a large skillet, heat a tablespoon of vegetable oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
  2. Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
  3. Next, add the ground beef to the skillet. Use a spatula to break it up into smaller pieces as it cooks. Cook until the beef is browned and no longer pink, about 5-7 minutes.
  4. Once the beef is cooked, drain any excess fat from the skillet.
  5. Season the beef mixture with cumin, chili powder, paprika, salt, and pepper. Stir well to combine and let it cook for another 2-3 minutes.
  6. Remove from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and well incorporated.
  7. Lay a large flour tortilla on a clean surface. Spoon about 1/4 of the beef and cheese mixture into the center of the tortilla.
  8. Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top, tucking in the sides as you go.
  9. Repeat with the remaining tortillas and filling.
  10. In a large skillet or heavy-bottomed pot, pour enough vegetable oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  11. Carefully place the chimichangas seam-side down into the hot oil, frying in batches if necessary.
  12. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Use tongs to turn them halfway through.
  13. Remove from oil and place on a plate lined with paper towels to drain excess oil.
  14. Place the chimichangas on a serving platter. Cut in half diagonally for presentation, or serve whole.
  15. Serve with sour cream, guacamole, and salsa for dipping.

Notes

  • Ensure the oil is hot enough before frying to achieve a crispy texture.
  • Feel free to customize the filling with additional ingredients like beans or vegetables.
  • Leftover chimichangas can be stored in the refrigerator and reheated in the oven for best results.

Find it online: https://psrecipeswillow.com/2025/05/beef-cheese-chimichangas/