Chichimangas with beef and cheese are large tortillas filled with savory beef, beans, and cheese, then fried to golden perfection.
The ideal quick and easy dinner solution, it’s also great to make ahead of time and freeze.
WHAT IS A CHIMICHANGA?
A chimichanga is a large tortilla that has been stuffed with various proteins and starches and then deep fried until golden brown.
They are usually found in “Tex-mex” style dishes rather than traditional Mexican food dishes.
YOU WILL LOVE THESE:
- They are quick and simple! There’s no need to heat up a pot of oil or be concerned about it spitting and splattering all over your kitchen!
- Simply wrap the chimichangas in foil, place them on a baking sheet, and let the oven do the rest!
- They have all of your favorite taco night flavors wrapped in a crispy flour tortilla! If you’re tired of the same old taco Tuesday, try these baked chimichangas instead!
- This recipe for beef chimichangas can be made ahead of time! Who doesn’t enjoy a meal that can be prepared on a Sunday afternoon and then eaten at any time during the week?
WHAT IS THE DIFFERENCE BETWEEN A BURRITO AND A CHIMICHANGA?
In essence, both of these are manufactured in the same way. Roll different fillings inside of a large tortilla.
The main difference is that the chimichanga is fried! Furthermore, a burrito is frequently served wrapped in foil or parchment paper and eaten by hand.
Because chimichangas are deep fried, they are typically served on a platter and topped with a variety of sauces or chilis.
This necessitates using a fork and knife to eat them rather than picking them up and eating them with your hands.
INGREDIENTS AND SUBSTITUTIONS
- Flour Tortillas– Flour Tortillas are light and fluffy, with an authentic flavor. If you need something different, whole wheat tortillas are a low-carb option.
- Ground beef has a deep and rich flavor that is enhanced by the earthy black beans.
- Shredded Cheddar Cheese – Any melty shredded cheese would be delicious in this chimichanga recipe. And don’t be concerned if it isn’t shredded!
- Canned Black Beans – We use canned beans because they are always ready to use at a moment’s notice.
- Canned Corn – Canned corn appears to have a texture that only canned corn has. And it’s difficult to beat canned corn for convenience because it’s always ready!
- Taco Sauce – Taco sauce has its own distinct texture and herb and spice blend.
- Cumin – If you’re out of cumin, try ground coriander. The flavors of these two spices are similar. Use the same amount of coriander powder.
- Chili Powder – Chili Powder is a blend of garlic powder, onion powder, cayenne pepper, and other spices that gives your chimichangas that signature flavor!
- Diced Chiles in Adobo – Adobo is a dark sauce with a distinct flavor that pairs perfectly with these baked chimichangas!
IDEAS FOR THE FILLING:
Most of the time, there will be some kind of protein and starch, as well as some kind of cheese.
Ground beef (as in this recipe), shredded or diced chicken, fajita meat, or make it vegetarian by substituting all vegetables for the protein.
HOW TO MAKE A VEGETARIAN CHIMICHANGA?
There are numerous ways to make these “meatless,” such as replacing the beef with rice and beans.
You can use pinto beans, black beans, or any other type of bean you like. This Mexican rice is also a fantastic addition.
Chop up some bell peppers and onions, as well as some mushrooms, and use them as a filling.
Roll up the “meatless” mixture and top with cheese as directed. Then, fry them until they are perfectly golden!
MAKE AHEAD AND FREEZE:
If you want to make them ahead of time and freeze them, follow the instructions until the deep frying part.
Simply fill the tortillas, roll them up, and wrap them in aluminum foil instead of frying them. Wrap them as tightly as possible, label them, and place them in a gallon freezer bag.
When you’re ready to use them, take as many as you want from the freezer and gently place them in a 375°F preheated oil.
You can fry them frozen, but be careful not to burn yourself with the ice crystals’ popping oil. Fry each side for seven to ten minutes, then flip and fry for another seven to ten minutes.
The cooking time will vary depending on the temperature of the oil. The most important thing is to ensure that the inside is completely heated.
MAKING THEM IN THE OVEN OR AIR FRYER:
Baking the burritos is another option if you don’t want to deep fry them. Believe me when I say that frying them in oil makes them taste better! Baking them, on the other hand, is a healthier option.
Up until the deep frying step, follow all of the instructions. Instead of frying them, place them seam side down on a nonstick baking sheet or in an air fryer.
Use a canola oil spray to coat them (spray them liberally, and directly over the top).
Bake for ten minutes at 350°F, then flip them over and bake for another seven to ten minutes. Remove the chimichangas from the oven or air fryer when they are golden brown.
WHAT TO SERVE WITH THE CHIMICHANGAS?
If you want to keep it traditional (as if you were dining at a Mexican restaurant), serve them with rice and beans!
Another delicious side or topping would be homemade guacamole or a quick and easy pico de gallo.
FAQs Beef and Cheese Chimichanga Recipe
What makes a chimichanga and chimichanga?
A chimichanga is traditionally a flour tortilla filled with rice, beans, cheese, and meat, folded into a rectangle shape, and deep-fried. Deep frying is more time consuming and intimidating than baking! Furthermore, it can cause a splatter on your stovetop. This baked chimichanga is a simpler, less complicated version of the traditional deep-fried chimichanga.
How do you make a chimichanga from scratch?
This simple recipe is ideal for learning how to make a chimichanga from scratch! Preheat the oven, grab some tortillas, stuff them with a cheesy seasoned ground beef mixture, fold them up, and bake! Making homemade chimichangas is much easier than you might think!
What makes a chimichanga different from a burrito?
A burrito is a warm tortilla that has been filled with rice, cheese, beans, meat, lettuce, and salsa before being rolled or folded up and eaten as is. A chimichanga combines similar flavors by deep frying or baking, as we do in this recipe. In some ways, they are similar, but they are very different!
Beef and Cheese Chimichanga Recipe [So Savory]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 rolls 1x
Chichimangas with beef and cheese are made with large tortillas that are filled with savory beef, beans, and cheese before being fried to golden perfection. The ideal quick and easy dinner solution, it’s also great to make ahead of time and freeze.
- 6 large Flour tortillas
- 1 pound Ground beef
- 1 cup Water (to add to cooked and seasoned beef)
- 2 cups Cheese, shredded
- 1 can Refried pinto beans
- 2 cups Vegetable oil (to fry chimichangas)
SEASONING FOR GROUND BEEF
- 1 tablespoon Chili powder
- ½ tablespoon Seasoned salt
- ½ tablespoon Ground cumin
- 1 teaspoon Black pepper
- 1 teaspoon Garlic salt (or garlic powder)
- ½ teaspoon dried Oregano
- ½–1 cup Water
- Sour cream
- Shredded lettuce
- Chopped tomatoes
- In a skillet over medium heat, brown the ground beef. When there is no longer any pink visible in the meat, it is fully cooked. Drain any excess grease from the skillet using a strainer.
- Return the meat to the skillet over medium heat. Combine all of the seasonings and water in a large mixing bowl and thoroughly combine. Continue to cook until the water has been absorbed.
- In a separate skillet, heat the vegetable oil over medium heat. Begin assembling the burritos while the oil heats up.
- Smear about one tablespoon of beans across one side of the tortilla, close to the edge. Place one to two tablespoons of the meat mixture on top, followed by a generous sprinkle of cheese!
- Begin rolling the tortilla over the mixture; once halfway rolled, fold in the sides towards the center, then roll all the way until closed. Roll as tightly as possible to prevent the mixture from oozing out.
- Continue rolling until all of the burritos are made or the mixture runs out.
- Place the burritos in the hot oil, seam side down, and fry for one to two minutes on each side, or until golden brown. Make sure to flip the burritos and fry the sides as well.
- Remove from the oil and place on a baking sheet or a bed of paper towels to drain. Garnish with your favorite salsas and garnishes. Enjoy!
- Category: Beef
- Method: Beef
- Cuisine: Mexican
- Serving Size: 1 serving
- Calories: 419kcal
- Sugar: 1g
- Sodium: 379mg
- Fat: 53g
- Saturated Fat: 9g
- Trans Fat: 3g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 37g
- Cholesterol: 86mg
Keywords: Beef chimichangas, easy beef chimichangas recipe, beef recipe, chimichangas