Directions to follow
- Brown the meat: In a skillet over medium heat, cook the ground beef along with the onion and garlic until the meat is browned. Make sure to drain any excess fat for a cleaner taste.
- Add spices: Stir in the cumin, chili powder, salt, and pepper, cooking for an additional 2 minutes to let the flavors meld.
- Cheese it up: Remove the skillet from the heat and stir in the shredded cheese until it melts thoroughly and coats the meat.
- Assemble the chimichangas: Spoon a generous portion of the beef and cheese mixture into each tortilla. Fold in the sides and roll them up tightly.
- Fry to perfection: Heat oil in a deep skillet over medium-high heat. Fry each chimichanga for about 2-3 minutes on each side until golden brown and crispy.
- Drain and serve: Place the fried chimichangas on paper towels to drain any excess oil, and serve hot!
Best ways to enjoy it
Crispy Beef & Cheese Chimichangas shine on their own, but they also love to be paired! Serve them with a side of fresh guacamole, salsa, or sour cream for dipping. A refreshing salad or some Mexican rice can elevate the meal further. Imagine plating them with a sprinkle of fresh cilantro, a drizzle of crema, and slices of avocado for added flair!
Keeping leftovers fresh
To ensure your leftover chimichangas maintain their crispy allure, allow them to cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. For longer storage, consider freezing them; just wrap them tightly in foil or plastic wrap and store them in a freezer-safe bag. To reheat, bake in the oven until heated through to bring back their crispy texture.
Helpful cooking tips
- Test the oil temperature: Make sure the oil is hot enough before frying. A good test is to drop a small piece of tortilla into the oil; if it sizzles, you’re ready to fry!
- Don’t overfill: Be sure not to overstuff your tortillas as this can make rolling them difficult and may lead to spillage during frying.
- Resting them: Let fried chimichangas rest on paper towels after frying to absorb excess oil, ensuring they’re crispy when served.
Creative twists
Want to mix things up? Consider adding chopped jalapeños or bell peppers to the beef mixture for a spicy kick, or switch the protein to black beans for a vegetarian option. You can also experiment with different types of cheese, such as pepper jack for added heat or a blend of cheeses for a more complex flavor. Topping with fresh pico de gallo or avocado before serving can also elevate this dish to new heights!
FAQs
How long does it take to make this recipe?
From start to finish, you can expect to spend about 30-40 minutes making these chimichangas, ideal for a quick dinner!
Can I use corn tortillas instead of flour?
Yes, corn tortillas can be used, but they may not hold up as well when frying. If you go this route, ensure they’re warmed beforehand to make them more pliable.
Can I freeze the uncooked chimichangas?
Absolutely! You can freeze them before frying. Just roll and wrap them individually in plastic wrap, and when you’re ready to cook, fry them straight from the freezer, adding a couple of extra minutes to the cooking time.
Whether you’re cooking for a crowd or enjoying a cozy night in, these Crispy Beef & Cheese Chimichangas are sure to satisfy. Enjoy every crunchy bite!
