Beef Chimichangas with Melted Cheese

Meet your new favorite weeknight crime: a crispy, cheesy beef chimichanga that somehow looks impressive despite being the culinary equivalent of “I panicked and this happened.” It’s stuffed with savory seasoned beef and enough melted cheese to make the smoke alarm contemplate retirement. Special because it’s bold, messy, and feeds exactly as many people as you invite, plus leftovers are a breakfast of champions (or hungover college students).

Family Fiasco: Once I tried to dazzle everyone by making these for a family dinner. Husband decided the chips needed “a little help” and dumped salsa everywhere, my kid wore a tortilla as a hat, and I burned one side while vowingly flipping like a professional (spoiler: I’m not). We still ate them off paper plates while laughing about my charred bravado. Lesson learned: keep the pan hot, keep expectations low, and don’t trust toddlers with flour.

Time-Saving Hacks

– Use rotisserie chicken or pre-cooked taco beef if you want to call it “efficiency.” Nobody needs to know.
– Bake instead of fry: less splatter, fewer dishes, and a healthier lie to tell yourself.
– Use a rimmed sheet pan lined with foil — flips to plate, toss foil, done. Minimal stirring, maximum chill.
– Want fewer dishes? Assemble on a cutting board and let that be your sacrificial altar.

Serving Ideas

– Serve with a quick slaw, lime wedges, and guacamole — because pretending you meal-prepped makes you feel fancy.
– Pico or salsa? Yes. Sour cream? Double yes. Hot sauce? Only if you like living dangerously.
– Serve with beer if the kids behaved, wine if they didn’t, and espresso if you’re still awake from parenting.
– Or shove them on the table and let people fend for themselves. Family-style chaos is tasty.

What to Serve It With

A simple side salad, refried beans, Mexican rice, or tortilla chips. Or just more chips. I won’t judge. Pair with a fizzy drink for the kids and something that won’t stain easily for the adults.

✔Tips & Mistakes

– Don’t overfill. I learned the hard way — twice — and now my chimichanga tried to escape the pan like a cheesy jailbreak.
– Seal edges with a dab of water and press; a loose wrap equals a sad, broken mess.
– If you’re crisping in a skillet, use medium-high and don’t crowd the pan. Crowded pans are where soggy dreams go to die.
– Pro tip: a quick brush of oil on the outside before baking = golden, not greasy.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Also: reheat in the oven or air fryer for best re-crisping results; the microwave is a cheat but an acceptable one if you’re tired.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Turn it vegetarian with beans and roasted veggies, or make it breakfast-y by adding scrambled eggs and hash browns. Cheese types are negotiable; go bold or go home.

Frequently Asked Questions

Beef Chimichangas with Melted Cheese

Delicious beef chimichangas filled with cheese and spices, fried to golden perfection.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pounds ground beef Use lean ground beef for less grease.
• ▢ 1 cup shredded cheese Mexican blend works best.
• ▢ 1 medium onion, chopped Yellow or white onion add a nice flavor.
• ▢ 2 cloves garlic, minced Fresh garlic gives a stronger flavor.
• ▢ 1 teaspoon cumin For a warm, earthy flavor.
• ▢ 1 teaspoon chili powder Adjust based on spiciness preference.
• ▢ 8 flour tortillas large flour tortillas 8-inch tortillas are ideal.
• ▢ 2 cups vegetable oil For frying; ensure it's hot before frying.

Instructions

Preparation Steps

• In a skillet, cook ground beef over medium heat until browned.
• Add chopped onion and minced garlic to the skillet. Sauté until onion is translucent.
• Stir in cumin and chili powder; cook for another minute to combine flavors.
• Remove skillet from heat and mix in shredded cheese until melted.
• Fill tortillas with beef mixture; fold edges and roll tightly.
• Heat vegetable oil in a frying pan. Fry chimichangas until golden brown on all sides.
• Drain on paper towels before serving.

Notes

Serve with salsa or guacamole for extra flavor!