Crispy Beef and Cheese Chimichangas
why make this recipe
Crispy Beef and Cheese Chimichangas are a delightful treat that brings comforting flavors to your table. They are perfect for casual family dinners or gatherings with friends. This recipe combines seasoned ground beef, gooey cheese, and a crispy shell, making it a favorite for many. Not only are they delicious, but they are also simple to prepare, ensuring that you won’t spend all day in the kitchen.
how to make Crispy Beef and Cheese Chimichangas
Ingredients:
- 1 lb lean ground beef
- 1 cup shredded sharp cheddar cheese
- 6 large flour tortillas
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Vegetable oil for frying
Directions:
- Heat oil in a large skillet over medium heat. Sauté diced onions until golden brown.
- Add minced garlic and ground beef; cook until browned, breaking it apart as it cooks.
- Stir in cumin, chili powder, salt, and pepper until well combined.
- Remove from heat and blend in shredded cheddar cheese until melted.
- Spoon the beef-cheese mixture onto each tortilla and roll tightly, tucking in the ends.
- Fry chimichangas seam-side down in hot oil until golden brown, about 3-4 minutes per side.
- Drain on paper towels and serve hot with salsa or guacamole.
how to serve Crispy Beef and Cheese Chimichangas
Serve your crispy chimichangas hot, paired with fresh salsa, guacamole, or sour cream for dipping. They make a fun and tasty dish for everyone to enjoy. You can also add fresh toppings like diced tomatoes, sliced jalapeños, or chopped cilantro for added flavor and texture.
how to store Crispy Beef and Cheese Chimichangas
If you have any leftovers, store them in an airtight container in the refrigerator. They can last for up to three days. To reheat, simply place them in an oven at 350°F (175°C) for about 10-15 minutes or until warmed through and crispy again.
tips to make Crispy Beef and Cheese Chimichangas
- Make sure not to overfill the tortillas to prevent them from bursting while frying.
- Keep the oil at the right temperature; if it’s too cool, the chimichangas will absorb too much oil and become greasy.
- For extra crunch, you can bake the chimichangas for a healthier alternative instead of frying them.
variation
For a vegetarian option, replace the ground beef with black beans or sautéed vegetables. You can also experiment with different types of cheese, such as Monterey Jack, for a unique flavor.
FAQs
1. Can I freeze chimichangas?
Yes, you can freeze cooked chimichangas. Wrap them tightly in plastic wrap and then place them in a freezer bag. They can last for up to three months in the freezer.
2. How do I know if the oil is hot enough for frying?
You can test the oil by dropping a small piece of tortilla in. If it sizzles immediately, the oil is ready for frying.
3. Can I bake chimichangas instead of frying?
Yes! Preheat your oven to 375°F (190°C), brush the chimichangas with oil, and bake for about 20-25 minutes or until golden brown and crispy.
Crispy Beef and Cheese Chimichangas
Ingredients
Filling
- 1 lb lean ground beef Use lean beef for a healthier option.
- 1 cup shredded sharp cheddar cheese Feel free to substitute with other cheese varieties.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Chimichanga Wrapping
- 6 large flour tortillas
- Vegetable oil for frying Ensure oil is hot for frying.
Instructions
Preparation
- Heat oil in a large skillet over medium heat and sauté diced onions until golden brown.
- Add minced garlic and ground beef; cook until browned, breaking it apart as it cooks.
- Stir in cumin, chili powder, salt, and pepper until well combined.
- Remove from heat and blend in shredded cheddar cheese until melted.
- Spoon the beef-cheese mixture onto each tortilla and roll tightly, tucking in the ends.
Cooking
- Fry chimichangas seam-side down in hot oil until golden brown, about 3-4 minutes per side.
- Drain on paper towels and serve hot with salsa or guacamole.
