I recently found myself craving something hearty and comforting one bright summer morning during a trip to the Southwest. The sizzling streets, the smell of fresh tortillas in local markets, and the rich aroma of seasoned beef inspired me to recreate a dish that felt like a warm, flavorful hug — Beef And Cheese Chimichangas.
Back home, I rolled up my sleeves, eager to turn this inspired craving into reality. The moment those golden, crispy chimichangas came out of the pan, their scent alone promised a satisfying start to the day. The blend of spices, the gooey cheese, and the crunch of the fried tortilla created a symphony of textures and flavors that made breakfast feel like a celebration.
It’s perfect for those mornings when you want a little indulgence without too much fuss. Plus, you can easily tweak the spices or toppings to suit your mood. These chimichangas have become a favorite weekend breakfast in my household — simple, delicious, and always impressive.
Short Description
Beef and Cheese Chimichangas are crispy, golden fried tortillas filled with a savory blend of seasoned ground beef, melted cheddar, and mozzarella cheeses. Perfect for breakfast or brunch, these chimichangas are easy to prepare, packed with flavor, and customizable with your favorite toppings like salsa, guacamole, or sour cream.
Key Ingredients
For the Filling:
- 1 lb ground beef
- 1 small onion, chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper to taste
For the Chimichangas:
- 8 large flour tortillas
- 2 cups vegetable oil (for frying)
Optional Toppings:
- Sour cream
- Salsa
- Guacamole
Tools Needed
- Large skillet or frying pan
- Wooden spoon or spatula
- Large frying pan or deep skillet for frying
- Paper towels (for draining oil)
- Slotted spoon or tongs
- Measuring spoons and cups
Cooking Instructions
Step 1: Cook the Beef and Onion
Heat a large skillet over medium heat. Add the ground beef and chopped onion, breaking up the beef with a wooden spoon. Cook until the beef is browned and the onion is softened, about 7-8 minutes. Drain any excess fat.
Step 2: Season the Filling
Stir in the ground cumin, chili powder, garlic powder, salt, and pepper. Mix well to coat the beef evenly with spices. Remove the skillet from heat.
Step 3: Add the Cheese
While the beef mixture is still warm, fold in the shredded cheddar and mozzarella cheese. The residual heat will start melting the cheese, making the filling creamy and cohesive.
Step 4: Assemble the Chimichangas
Lay a tortilla flat on a clean surface. Spoon approximately ¼ cup of the beef and cheese mixture onto the center of the tortilla. Fold the sides in tightly, then roll up the tortilla from one edge to enclose the filling fully.
Step 5: Heat the Oil
Pour vegetable oil into a large frying pan until it’s about 1 inch deep. Heat over medium-high heat until the oil reaches about 350°F (use a thermometer if possible) or until a small piece of tortilla sizzles immediately when dropped in.
Step 6: Fry the Chimichangas
Place the chimichangas seam-side down into the hot oil carefully to prevent them from unrolling. Fry for 2-3 minutes per side, turning gently with tongs, until they’re golden brown and crispy all around.
Step 7: Drain and Serve
Remove the chimichangas from the oil and place them on paper towels to drain excess oil. Serve hot with sour cream, salsa, or guacamole.
Troubleshooting Tips:
If your tortillas crack or break while rolling, warm them briefly in the microwave covered with a damp cloth to make them more pliable. If the filling is too loose, add a bit more cheese or cook the beef mixture longer to reduce excess moisture.
Why You’ll Love This Recipe
– Beef and Cheese Chimichangas are wonderfully satisfying with a perfect crunch and melty interior.
– They are easy to prepare in under 30 minutes, making them a great option for weekend breakfasts or casual brunches.
– This dish offers versatility in flavors and toppings, plus the balance of protein and dairy makes it a filling, energizing meal.
– It’s an indulgence that doesn’t require complicated steps or obscure ingredients, perfect for home cooks and health-conscious eaters alike when paired with fresh toppings.
Mistakes to Avoid & Solutions
– One common mistake is overfilling the tortillas, which can cause them to burst during frying.
– To avoid this, stick to about ¼ cup filling per tortilla and roll tightly but gently.
– Another issue is oil temperature — if it’s too low, chimichangas will absorb too much oil and become greasy; too high, and they’ll burn quickly.
– Aim for around 350°F and adjust heat as needed. Also, don’t overcrowd the pan while frying — this lowers the oil temperature and results in soggy chimichangas.
– Fry in batches if needed.
Serving and Pairing Suggestions
Serve chimichangas hot with dollops of sour cream, fresh salsa, or creamy guacamole to add brightness and balance richness.
Pair this breakfast treat with a side of fresh fruit or a light green salad to add freshness.
For drinks, a chilled glass of orange juice or a robust coffee complements the bold flavors beautifully.
These work well plated individually or served family-style for a fun, shareable meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in a preheated oven at 350°F for 10-12 minutes until heated through and crisp again.
Avoid microwaving as it can make the tortilla soggy.
You can also re-fry in a shallow pan with a little oil for a minute per side to restore crispness.
FAQs
1. Can I bake the chimichangas instead of frying?
Yes, bake them at 400°F for about 15-20 minutes, turning halfway until golden and crispy. This method reduces oil but won’t be quite as crunchy.
2. Can I use whole wheat or gluten-free tortillas?
Absolutely! Just make sure they’re large enough and pliable. Warm them well to prevent cracking.
3. How can I make this recipe healthier?
Use lean ground beef or substitute with ground turkey or plant-based crumbles. Opt for low-fat cheeses and bake instead of fry.
4. Can I prepare the filling ahead of time?
Yes, make the filling a day ahead and store it in the fridge. Assemble and fry chimichangas just before serving.
5. What other toppings work well?
Try diced tomatoes, shredded lettuce, pickled jalapeños, or hot sauce for added flavor and texture.
Tips & Tricks
– Warm tortillas slightly before assembling to keep them flexible.
– Use a thermometer for oil to maintain the right frying temperature.
– Pat chimichangas dry with paper towels after frying to keep them crisp.
– Experiment with cheeses like pepper jack for a spicy kick.
– Leftover filling can be a delicious taco or nacho topping.
Recipe Variations
Spicy Beef and Cheese Chimichangas:
Add ½ tsp cayenne pepper to the beef mixture and use pepper jack cheese instead of cheddar and mozzarella for a spicy twist. Follow the same cooking steps.
Vegetarian Chimichangas:
Replace beef with sautéed mushrooms, black beans, and corn. Season with cumin, chili powder, and garlic powder. Mix with cheese and assemble as usual.
Breakfast Chimichangas:
Add scrambled eggs and diced bell peppers to the beef and cheese filling. This makes it a more substantial breakfast option with extra protein and color.
Final Thoughts
Cooking Beef And Cheese Chimichangas brings a satisfying blend of textures and flavors that energize the morning with every crispy bite. The combination of seasoned beef and gooey cheese wrapped in a crunchy tortilla feels like a comforting treat that never gets old. This recipe has a wonderful balance between indulgence and simplicity, allowing you to impress family or guests without spending hours in the kitchen.
These chimichangas truly bring a little fiesta to the breakfast table, brightening any day with their warmth and flavor. I hope this recipe inspires you to experiment and enjoy a delicious start to your day, whether for a special weekend or a casual treat anytime.
Beef And Cheese Chimichangas
Print ThisIngredients
- For the Filling:
- 1 lb ground beef
- 1 small onion, chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- Salt and pepper to taste
- For the Chimichangas:
- 8 large flour tortillas
- 2 cups vegetable oil (for frying)
- Optional Toppings:
- Sour cream
- Salsa
- Guacamole
Instructions
Step 1. Cook the Beef and Onion:
Brown ground beef with chopped onion in a skillet until fully cooked; drain excess fat.
Step 2. Season the Filling:
Add cumin, chili powder, garlic powder, salt, and pepper; stir to coat evenly and remove from heat.
Step 3. Add the Cheese:
Mix in shredded cheddar and mozzarella while the beef is still warm to create a creamy filling.
Step 4. Assemble the Chimichangas:
Spoon filling onto tortillas, fold sides, and roll up tightly to seal.
Step 5. Heat the Oil:
Fill a pan with 1 inch of oil and heat to 350°F (or until a tortilla piece sizzles on contact).
Step 6. Fry the Chimichangas:
Place seam-side down in hot oil and fry 2–3 minutes per side until golden and crispy.
Step 7. Drain and Serve:
Remove and place on paper towels to drain. Serve hot with sour cream, salsa, or guacamole.
