Beef and Cheese Chimichangas have saved my dinner plans on more than a few busy weeknights. You know those nights when you want something cozy, fast, and not boring? That’s when this recipe jumps to mind. I mean, is there anything better than biting into a crunchy, cheesy, beefy wrap? Honestly, my family acts like I served something straight from a five-star restaurant. And here’s the best part: you don’t need chef skills or fancy gadgets to make chimichangas that’ll make everyone want seconds.
Table of Contents
What is Beef and Cheese Chimichangas?
If you’ve never had one, let me just say, you’re missing out. Beef and Cheese Chimichangas are basically tortillas stuffed with a hearty mixture of seasoned beef and oozy cheese, all wrapped up and crisped until golden. Some folks call it a Tex-Mex burrito gone wild. You can bake or fry them, depending on your mood (or how much mess you’re up for). Every region has their tweak but what matters most is that crackly outside and melty inside. It’s road-trip food, lazy Sunday food, and birthday food all in one.
Want a cozy, cheesy dinner with less cleanup? Try this One Pan Creamy Parmesan Chicken Rice — it’s weeknight magic in a skillet.
Beef and Cheese Chimichangas
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Crispy, cheesy wraps filled with seasoned beef, perfect for busy weeknight dinners.
Ingredients
- 1 lb ground beef
- 1 cup shredded cheddar or Monterey Jack cheese
- 4 large flour tortillas
- 1 packet taco seasoning
- 1 medium onion, diced
- Optional: jalapeños, diced
- Oil for brushing
Instructions
- Brown the ground beef in a skillet over medium heat.
- Add the diced onion and cook until soft.
- Drain excess fat if desired.
- Stir in the taco seasoning and cheese until melted.
- Place a portion of the beef mixture onto each tortilla and fold tightly.
- Brush the chimichangas with oil.
- Cook in a skillet for about 3 minutes on each side or bake at 425°F (220°C) for 10 minutes until golden.
Notes
Serve with sour cream, salsa, or guacamole. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking or Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg
Keywords: chimichangas, beef recipe, easy dinner, Tex-Mex food, comfort food
Why You’ll Love This Beef and Cheese Chimichangas
First off, they’re ridiculously tasty. I’ve tried lots of recipes and honestly, this is the only one my picky cousin begs for. There’s just something about the way the cheese and beef blend together that feels like a hug. Plus, you can make them ahead or switch up the filling to clear out your fridge. Kid-approved, adult-approved, they hit all the happy notes. Heads up: leftovers go missing in my house. They’re that good.
For another easy Tex-Mex-inspired dinner, don’t miss these Cheesy Garlic Chicken Wraps — melty, flavorful, and kid-approved.
How to Make Beef and Cheese Chimichangas
Let’s keep this simple. You’re gonna brown up that ground beef (lean or not, it’s up to you). Toss in some taco seasoning or any blend of spices you’re feeling. Then, in go some onions, maybe jalapeños if you want heat, and a big handful of cheese. Wrap that goodness in a big tortilla and fold it up neat. A little brush of oil, then you crisp them in a pan or the oven until they’re golden and crispy. That’s really it. No magic tricks, just food that’s comforting and filling.
Quick Overview
- Browning ground beef first is key for big flavor.
- Use a soft, pliable tortilla that won’t tear.
- Don’t overfill or you’ll lose half the filling during cooking.
- Crisp in a skillet with a little oil or bake for an easy alternative.
Key Ingredients for Beef and Cheese Chimichangas
For me, the magic’s in the basics. You’ll need ground beef, obviously. A sharp cheese—cheddar or Monterey Jack are both tops. Flour tortillas big enough to tuck all that filling inside make a difference, so don’t go small. For seasonings, I use a classic taco seasoning, but sometimes I’ll raid the spice cabinet and freestyle a bit. Onions add some zip, and honestly, if you split a can of green chilies in there, I won’t judge.
Step-by-Step Instructions
First, cook up the ground beef until it’s nice and brown, then toss in onions and cook till they’re soft (don’t rush, it makes a difference). Drain off any extra fat if you want to. Add your seasoning, then the cheese—let it get all melty and perfect. Spoon that onto your tortillas, wrap them up tight, and fold in the ends (I always end up with one lopsided but it still tastes great). Brush with oil, then cook until golden. In a skillet, it takes maybe three minutes on each side. In the oven? Ten-ish minutes at a high temp, 425 or so, and you’re done.
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What to Serve Beef and Cheese Chimichangas With
- Top with sour cream, salsa, or guacamole for creamy/zingy balance.
- A side of yellow rice, refried beans, or corn salad goes really well.
- If you’re feeling wild, squeeze fresh lime all over before eating.
Top Tips for Perfecting Beef and Cheese Chimichangas
Okay, here’s the real talk. Don’t skip the cheese—seriously, it glues it all together. Seal up the tortillas tight or things’ll get messy quick. If you’re baking, a quick spritz of cooking spray makes the tortillas extra crispy. And if you’re frying, drain on some paper towels so they don’t get soggy. Kids love ‘em with ketchup (I know, I know) but try it. Also, you can double the recipe and freeze the extras before cooking for a lazy night later.
Craving more comfort food with serious crunch? These Crispy Bang Bang Chicken Bites deliver bold flavor and a crispy finish every time.
Storing and Reheating Tips
Got leftovers? Lucky you. Store your Beef and Cheese Chimichangas in an airtight container in the fridge for up to three days. When reheating, use the oven or air fryer so things get crispy again. Microwaving works in a pinch, but fair warning, it may get a little chewy. I’ve even frozen uncooked ones—just thaw and crisp when you want a quick meal. You’d be surprised how well they hold up.
FAQ
Q: Can I use leftover shredded beef?
Absolutely! Any cooked beef with a little moisture works.
Q: Are these spicy?
Only if you add jalapeños or some spicy salsa. Otherwise, they’re pretty mild.
Q: Can I freeze them?
Yes, before cooking. Just wrap tight and they’ll keep for a couple months.
Q: What if my chimichangas burst?
Don’t sweat it. Just pat the edges shut with a spoon or toothpick and carry on.
Q: Do I have to fry them?
Nope! Baking works. Air fryer works too. You’ve got options.
Ready to Make These for Dinner?
So if you’ve been looking for an easy but impressive dinner, Beef and Cheese Chimichangas are where it’s at. All you really need are a few pantry staples and a skillet. Honestly, these are friend-maker meals, and even picky eaters gobble them up. If you want more quick weeknight ideas or side dish inspiration, check out this guide to homemade Tex-Mex recipes for more delicious hacks. Give chimichangas a shot—trust me, this recipe will end up in your regular rotation.
