Beef and Cheese Chimichangas

Dinner doesn’t have to be boring when you have a festive international meal with something for everyone in the family. Beef and Cheese Chimichangas are super quick to make and they will disappear just as quickly. 

You don’t have to eat the same old plain chicken every night with a boring side. Brighten up your table and your pallet with flavors from around the world. 

Beef and Cheese Chimichangas are made with cumin, oregano, chili powder, jalapenos, and so much more! Melted cheese layers the top with a spicy sauce that compliments all the seasonings used inside the chimichangas. 

To make things even better; we are going to deep fry the entire chimichangas that provide crispy outer shell while the inside is still moist and tender. 

So grab your sour cream, avocado, and any fixing you want to customize your dish. 

Not only does this dish bring the heat but it won’t break the bank. Chimichangas use a variety of ingredients that cost only a few dollars but have a tremendous flavor. 

Can you substitute the beef for turkey or chicken?

You absolutely can change the type of meat that is used. Depending on what you choose the cooking time may vary so make sure to check temperature recommendations first. 

What sides go best with this recipe?

The sky is the limit! We recommend lime rice, dirty rice, salsa, avocado, sour cream, extra beans, sauted onions; any of these ingredients would elevate your meal. 

What is the best oil to use for frying?

Canola Oil is the best oil for frying because it has a high smoke point, and low cost and the flavor is very subtle so it will not overpower or change the existing flavors in your dish. 

Here is how to make Beef and Cheese Chimichangas.

Add the ground beef to a skillet over medium-high heat on the stove. Cook until the meat is completely browned, and drain off the excess liquid.

Place the beans, onion, minced garlic, ½ cup of tomato sauce chili powder, oregano, cumin, and salt and pepper to taste into the skillet with the meat. Cook for another 5 minutes over medium heat, stirring to combine the ingredients well.

A)

B)

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E)

F)

G)

H)

I)

J)

Heat the tortillas up in the microwave until they are warm.

Place about an inch of oil into the bottom of a deep-sided skillet, and heat over medium-high heat on the stove.

Put an even amount of filling into the center of the 10 tortillas. Fold one end of the tortillas over the filling, tuck in the ends of the tortilla, and then roll it closed to form a packet. Secure the packet closed with a toothpick.

A)

B)

C)

D)

Place the filled chimichangas into the heated oil, and fry until browned and crispy on both sides. This will not take long, so keep an eye on them.

A)

B)

Drain the excess grease from the chimichangas by allowing them to cool on a paper towel-lined tray.

Pour the rest of the tomato sauce, the green chilis, and the jalapeno peppers into a saucepan over medium heat on the stove, and heat the sauce until warm. Add salt and pepper to taste if needed.

A)

B)

Ladle the sauce over the finished chimichangas, top with shredded cheese, and serve.

A)

B)

C)

SERVE AND ENJOY!

YUMMY!

Beef and Cheese Chimichangas

Make dinner fun again with these Beef and Cheese Chimichangas. Perfectly spiced all the way through. Grab your sour cream, avocado, and all your favorite sides for the dinner of your dreams.

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Ingredients

  

• 1 ½ lbs. Ground beef
• 1 Can refried beans
• ½ Medium onion chopped
• 2 tsp. Minced garlic
• 2 tsp. Chili powder
• 1 tsp. Cumin
• ½ tsp. Oregano
• 10 10 inch flour tortillas
• 24 oz. Tomato sauce
• 4 oz. Diced green chilis in a can
• 4 oz. Chopped jalapenos in a can
• 1 ½ C. Shredded taco blend cheese
• Salt and pepper to taste
• Oil for frying

Instructions

 

• Add the ground beef to a skillet over medium high heat on the stove. Cook until the meat is completely browned, and drain off the excess liquid.
• Place the beans, onion, minced garlic, ½ cup of the tomato sauce chili powder, oregano, cumin and salt and pepper to taste into the skillet with the meat. Cook for another 5 minutes over medium heat, stirring to combine the ingredients well.
• Heat the tortillas up in the microwave until they are warm.
• Place about an inch of oil into the bottom of a deep sided skillet, and heat over medium high heat on the stove.
• Put an even amount of filling into the center of the 10 tortillas. Fold one end of the tortillas over the filling, tuck in the ends of the tortilla, and then roll it closed to form a packet. Secure the packet closed with a toothpick.
• Place the filled chimichangas into the heated oil, and fry until browned and crispy on both sides. This will not take long, so keep an eye on them.
• Drain the excess grease from the chimichangas by allowing them to cool on a paper towel lined tray.
• Pour the rest of the tomato sauce, the green chilis and the jalapeno peppers into a saucepan over medium heat on the stove, and heat the sauce until warm. Add salt and pepper to taste if needed.
• Ladle the sauce over the finished chimichangas, top with shredded cheese and serve.