Cheesy Beef Chimichangas for a Flavor-Packed Dinner Night

Cheesy Beef Chimichangas are a delightful Tex-Mex treat, featuring seasoned beef and gooey cheese, perfect for dinner nights.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 chimichangas

Course: Dinner

Cuisine: Tex-Mex

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1 pound Ground Beef (80/20) Provides rich flavor and juiciness; swap for ground turkey for a leaner option.
1 Onion Adds sweetness and depth; shallots can be used for a milder flavor.
2 cloves Garlic Enhances the aroma; fresh garlic significantly boosts the flavor intensity.
1 teaspoon Ground Cumin Offers an earthy undertone; substitute with chili powder for a spicier kick.
1 teaspoon Chili Powder Provides warmth and spice; adjust according to your personal heat preference.
1 teaspoon Smoked Paprika Imparts a lovely smokiness; regular paprika can be used for a different note.
1 teaspoon Salt Essential for enhancing flavors; kosher salt is great for a cleaner taste.
1 teaspoon Black Pepper Adds a touch of warmth; you may use white pepper for a more subtle flavor.
1 cup Tomato Sauce Contributes moisture and adds flavor; salsa can add a zestier element.

For the Cheese

1 cup Shredded Cheddar Cheese Delivers sharp and tangy flavor; substitute with pepper jack for some spice.
1 cup Shredded Monterey Jack Cheese Adds creaminess to the filling; mozzarella offers a milder cousin.

For the Chimichangas

4 large Flour Tortillas Encases the filling; whole wheat tortillas offer a healthier twist.
2 inches Vegetable Oil Required for frying; can use canola or peanut oil as alternatives.

For Toppings

1 cup Shredded Lettuce Introduces a refreshing crunch; cabbage can be substituted for a different texture.
1 cup Diced Tomatoes Adds juicy freshness; using pico de gallo will elevate the flavor.
1 cup Sour Cream Brings creaminess and tang; Greek yogurt is a healthier choice.
1 cup Guacamole Elevates the dish with flavor; store-bought options make it convenient.
1 cup Salsa/Pico de Gallo Offers a spicy punch; choose your favorite brand for ease.

Equipment

large skillet
deep skillet

Method

Cooking Instructions

In a large skillet over medium heat, brown 1 pound of ground beef for about 5–7 minutes until no longer pink. Add 1 chopped onion and 2 minced garlic cloves, stirring frequently until softened, about 3 minutes. Mix in 1 teaspoon each of ground cumin, chili powder, and smoked paprika to allow the spices to bloom. Stir in 1 cup of tomato sauce and let simmer on low for 5 minutes until thickened, then remove from heat and fold in 1 cup of shredded cheddar and 1 cup of Monterey Jack cheese until melted and combined.
Warm 4 large flour tortillas in a dry skillet over low heat for about 30 seconds on each side. Place about 1/2 cup of the cheesy beef mixture towards the bottom of each tortilla. Fold the sides inward, then roll them up tightly from the bottom.
In a deep skillet, heat about 2 inches of vegetable oil to 350°F (175°C). Carefully add 2-3 chimichangas seam-side down, frying for 3-4 minutes until golden brown and crispy. Turn them with tongs to fry the other side for another 3-4 minutes.
Serve the crispy chimichangas hot with a side of shredded lettuce, diced tomatoes, and your favorite toppings such as sour cream, guacamole, and salsa.

Nutrition

Serving: 1chimichangaCalories: 450kcalCarbohydrates: 25gProtein: 25gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 900mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 15mgIron: 10mg

Notes

For optimal results, monitor the oil temperature and use high-quality tortillas to prevent bursting during frying.

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