Chimichangas are a beloved staple in Tex-Mex cuisine, known for their crispy exterior and savory fillings. These deep-fried burritos combine the rich flavors of seasoned beef, creamy refried beans, and melted cheese to create a delightful and satisfying meal. Whether you’re hosting a casual dinner party or looking for a fun and hearty family meal, Beef and Cheese Chimichangas are sure to impress.
My first experience with chimichangas was at a small, family-run Mexican restaurant. The crispy shell, paired with the flavorful beef and gooey cheese, left a lasting impression. Since then, I’ve been on a quest to recreate that perfect chimichanga at home. After several attempts and tweaks, I’ve developed a recipe that captures all the deliciousness of that first bite. This recipe is straightforward, ensuring that even novice cooks can achieve fantastic results.
Ingredients
For the Filling:
1 pound ground beef
1 can (16 ounces) refried beans
1/2 cup finely chopped onion
1/2 cup tomato sauce (from a total of 3 cans, each 8 ounces)
2 teaspoons chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
For the Chimichangas:
12 flour tortillas (10 inches), warmed
1 can (4 ounces) chopped green chilies
1 can (4 ounces) chopped jalapeno peppers
Oil for deep-fat frying
1-1/2 cups shredded cheddar cheese
For the Sauce:
Remaining tomato sauce from the filling
1 can (4 ounces) chopped green chilies
1 can (4 ounces) chopped jalapeno peppers
Step-by-Step Instructions
Step 1: Prepare the Filling
Cook the Beef:
In a large skillet, cook the ground beef over medium heat until it is no longer pink, breaking it apart with a spatula as it cooks. This should take about 8-10 minutes.
Drain Excess Fat:
Once the beef is fully cooked, drain any excess fat from the skillet to avoid a greasy filling.
Add Beans and Spices:
Stir in the refried beans, chopped onion, 1/2 cup of tomato sauce, chili powder, minced garlic, and ground cumin. Mix well until all ingredients are thoroughly combined and the mixture is heated through.
Simmer the Filling:
Allow the filling to simmer for a few minutes, stirring occasionally. This helps the flavors to meld together beautifully. Once done, remove from heat and set aside.
Step 2: Assemble the Chimichangas
Prepare the Tortillas:
Warm the flour tortillas in the microwave or oven to make them more pliable. This helps prevent them from cracking when you fold them.
Add the Filling:
Spoon about 1/3 cup of the beef mixture onto each tortilla, placing it slightly off-center.
Fold the Chimichangas:
Fold the edge of the tortilla closest to the filling over the filling itself. Then fold in both sides of the tortilla and roll it up tightly from the bottom. Secure each chimichanga with toothpicks to hold them together during frying.
Step 3: Prepare the Sauce
Combine Ingredients:
In a large saucepan, combine the remaining tomato sauce (2-1/2 cans), chopped green chilies, and chopped jalapeno peppers. Stir well to mix.
Heat the Sauce:
Place the saucepan over medium heat and bring the sauce to a simmer. Cook for about 10 minutes, stirring occasionally, until the sauce is heated through and slightly thickened. Remove from heat and set aside.
Step 4: Fry the Chimichangas
Heat the Oil:
In an electric skillet or deep-fat fryer, heat about 1 inch of oil to 375°F (190°C). Use a thermometer to ensure the oil reaches the correct temperature.
Fry the Chimichangas:
Carefully place the chimichangas in the hot oil, a few at a time, making sure not to overcrowd the pan. Fry each chimichanga for 1-1/2 to 2 minutes on each side, or until they are golden brown and crispy. Use tongs to turn them for even cooking.
Drain the Chimichangas:
Remove the chimichangas from the oil and place them on paper towels to drain excess oil. Repeat with the remaining chimichangas.
Step 5: Serve the Chimichangas
Top with Cheese:
While the chimichangas are still hot, sprinkle them with shredded cheddar cheese. The heat from the chimichangas will slightly melt the cheese, making it even more delicious.
Serve with Sauce:
Serve the chimichangas with the prepared sauce on the side or spooned over the top. You can also add extra toppings like sour cream, guacamole, or salsa for added flavor.
Variations and Substitutions
Vegetarian Option:
Replace the ground beef with a plant-based meat substitute or a mixture of sautéed vegetables like bell peppers, onions, and zucchini.
Spicy Kick:
Add extra chopped jalapenos or a dash of hot sauce to the beef mixture if you prefer a spicier filling.
Different Cheeses:
Substitute cheddar cheese with other types like Monterey Jack, Pepper Jack, or a Mexican blend to vary the flavor.
Baking Option:
For a lighter version, brush the chimichangas with a little oil and bake them in a preheated oven at 400°F (200°C) for about 20-25 minutes or until golden brown and crispy.
Conclusion
Beef and Cheese Chimichangas are a delightful fusion of textures and flavors, offering a crispy exterior with a savory, cheesy filling. This recipe brings the taste of a classic Tex-Mex dish right into your kitchen, making it an excellent choice for family dinners, parties, or a special treat for yourself. The combination of seasoned beef, creamy beans, and melted cheese, all wrapped in a golden, crunchy tortilla, is simply irresistible. With options to customize and adapt the recipe to different tastes and dietary needs, this dish is as versatile as it is delicious. Enjoy the process of making and, most importantly, savoring these delectable chimichangas!
Beef and Cheese Chimichanga
Ingredients
For the Filling:
- 1 pound ground beef
- 1 can 16 ounces refried beans
- 1/2 cup onion finely chopped
- 1/2 cup tomato sauce from a total of 3 cans, each 8 ounces
- 2 teaspoons chili powder
- 1 teaspoon garlic minced
- 1/2 teaspoon ground cumin
For the Chimichangas:
- 12 flour tortillas 10 inches, warmed
- 1 can 4 ounces chopped green chilies
- 1 can 4 ounces chopped jalapeño peppers
- Oil for deep-frying
- 1-1/2 cups cheddar cheese shredded
For the Sauce:
- Remaining 2-1/2 cans tomato sauce
- 1 can 4 ounces chopped green chilies
- 1 can 4 ounces chopped jalapeño peppers
Instructions
Prepare the Filling:
- In a large skillet, cook the ground beef over medium heat until browned, about 8-10 minutes. Drain excess fat.
- Add refried beans, onion, 1/2 cup tomato sauce, chili powder, garlic, and cumin. Stir well and simmer for a few minutes. Set aside.
Assemble the Chimichangas:
- Warm the tortillas to make them pliable. Spoon about 1/3 cup of beef mixture onto each tortilla.
- Fold the tortilla over the filling, fold in the sides, and roll it up tightly. Secure with toothpicks.
Prepare the Sauce:
- In a saucepan, combine the remaining tomato sauce, green chilies, and jalapeños. Simmer over medium heat for 10 minutes. Set aside.
Fry the Chimichangas:
- Heat 1 inch of oil to 375°F (190°C) in a deep skillet. Fry the chimichangas, a few at a time, for 1-1/2 to 2 minutes per side until golden and crispy. Drain on paper towels.
Serve:
- While hot, sprinkle with cheddar cheese. Serve with sauce on the side or spooned over the top.
