Beef and Cheese Chimichangas

Who doesn’t love a crispy and cheesy chimichanga? This Beef and Cheese Chimichanga recipe is a sure crowd-pleaser that will satisfy your Mexican food cravings in the comfort of your own home.

Ingredients:

• 1 lb ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 can refried beans
• 1 cup shredded cheddar cheese
• 6 large flour tortillas
• Vegetable oil, for frying
• Optional toppings: sour cream, guacamole, salsa

Instructions:

• In a large skillet, cook ground beef over medium heat until no longer pink. Add onions and garlic, cooking until onions are translucent.
• Stir in taco seasoning and refried beans, heating until warmed through.
• On each tortilla, spoon a generous portion of the beef mixture and top with cheese. Roll up the tortilla, tucking in the sides to create a seal.
• In a separate skillet, heat vegetable oil over medium-high heat. Carefully place the chimichangas seam-side down into the hot oil, frying until golden brown on all sides.
• Remove chimichangas from the oil and place on a paper towel-lined plate to drain excess oil.
• Serve hot with your favorite toppings and enjoy!

Popular questions:

• 1. Can I use ground turkey instead of ground beef? Yes, you can substitute ground turkey for ground beef in this recipe.
• 2. Can I use whole wheat tortillas for a healthier option? Absolutely, feel free to use whole wheat tortillas for a healthier variation.
• 3. How can I make this recipe vegetarian? Omit the beef and add extra beans and veggies for a delicious vegetarian version.
• 4. Can I bake the chimichangas instead of frying them? Yes, you can bake them at 400°F for about 20-25 minutes until crispy.
• 5. How can I make the chimichangas extra crispy? Brushing them with melted butter before baking or frying will help achieve a crispy texture.
• 6. Can I freeze chimichangas for later? Yes, you can freeze them after frying, then reheat in the oven when ready to eat.
• 7. How long will chimichangas stay fresh in the fridge? They can be stored in the fridge for up to 3-4 days.
• 8. Can I add more cheese to the filling? Feel free to customize the amount of cheese to suit your taste.
• 9. What other toppings can I use? Try adding pickled jalapenos, sliced avocado, or diced tomatoes as toppings.
• 10. Can I make a spicy version of this recipe? Add some diced green chilies or hot sauce to the beef mixture for a spicy kick.

Helpful tips:

• 1. Toast the tortillas lightly before filling to prevent them from becoming soggy.
• 2. Experiment with different types of cheese, such as pepper jack or Monterey Jack, for added flavor.
• 3. Add a dollop of sour cream inside the chimichanga for extra creaminess.
• 4. Serve chimichangas with a side of Mexican rice and beans for a complete meal.
• 5. For a lighter version, use ground chicken or turkey instead of beef.
• 6. Customize the level of spice by adjusting the amount of taco seasoning or adding hot sauce.
• 7. Garnish with fresh cilantro or chopped green onions for a pop of color and freshness.
• 8. Make a double batch and freeze individually wrapped chimichangas for quick and easy meals later on.
• 9. For a crunchy exterior, finish the chimichangas in the oven after frying to crisp them up.
• 10. Get creative with toppings like pickled red onions, diced mango, or fresh salsa for a unique twist.

Expert Secrets:

• 1. Use a deep fryer for consistent and even frying of the chimichangas.
• 2. Let the chimichangas rest on a wire rack after frying to prevent them from getting soggy.
• 3. Mix shredded cheese into the beef mixture for extra cheesiness throughout.
• 4. Experiment with different seasonings like cumin, paprika, or chili powder for a unique flavor profile.
• 5. Seal the chimichangas tightly to prevent the filling from spilling out during frying.
• 6. Heat the tortillas slightly before rolling to make them more pliable and easier to work with.
• 7. Use a thermometer to ensure the oil reaches the correct frying temperature for crispy chimichangas.
• 8. Let the beef mixture cool slightly before filling the tortillas to prevent them from becoming too soggy.
• 9. Brush the chimichangas with a beaten egg before frying for a shiny and golden exterior.
• 10. Serve with a squeeze of lime and a sprinkle of fresh cilantro for a burst of citrusy flavor.