Tired of the same old dinner routine? Craving something flavorful, fun, and surprisingly easy to make? Then look no further! This Beef and Cheese Chimichanga recipe is your ticket to a delicious and satisfying meal that's perfect for a quick weeknight dinner or a fun weekend fiesta. Forget takeout – this homemade version is bursting with flavor and way more satisfying than anything you'll find in a drive-thru. Get ready to experience the ultimate comfort food, elevated!
Ingredients:
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For the Filling:
- 1 lb ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (15 ounce) can of diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
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For the Chimichangas:
- 12 large flour tortillas (burrito size)
- Vegetable oil, for frying
- Your favorite toppings: sour cream, guacamole, salsa, shredded lettuce
Instructions:
Step 1: Crafting the Delicious Beef Filling
In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Once browned, drain off any excess grease. Add the chopped onion and bell pepper to the skillet and cook until softened, about 5-7 minutes.
Step 2: Building the Flavor
Stir in the diced tomatoes (both cans), undrained, and the taco seasoning. Bring to a simmer, reduce heat, and cook for about 10 minutes, allowing the flavors to meld beautifully. This slow simmer develops a deep, rich flavor that sets this recipe apart.
Step 3: Cheese Please!
Remove the skillet from the heat and stir in the cheddar and Monterey Jack cheese until melted and combined with the beef mixture. Let it cool slightly before assembling the chimichangas.
Step 4: Assembling the Chimichangas
Lay a flour tortilla flat on a clean surface. Place about 1/2 cup of the beef and cheese mixture in the center of the tortilla. Fold the sides of the tortilla inward, then tightly roll it up from the bottom.
Step 5: Fry to Perfection
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the rolled chimichangas in the hot oil, seam-side down, and fry for about 2-3 minutes per side, until golden brown and crispy. Don't overcrowd the pan; work in batches to ensure even cooking.
Step 6: Serve and Enjoy!
Remove the chimichangas from the skillet and place them on a wire rack to drain excess oil. Serve immediately with your favorite toppings – sour cream, guacamole, salsa, and shredded lettuce are all excellent choices.
Tips for Chimichanga Success:
- Don't overfill: Too much filling will make the chimichangas difficult to roll and may cause them to burst during frying.
- Use a thermometer: For even cooking, maintain the oil temperature around 350°F (175°C).
- Don't overcrowd the pan: Frying too many chimichangas at once will lower the oil temperature and result in soggy chimichangas.
- Prepare ahead: You can prepare the beef filling ahead of time and store it in the refrigerator until ready to assemble and fry the chimichangas.
Variations:
- Spicy it up: Add a pinch of cayenne pepper or some chopped jalapeños to the filling for an extra kick.
- Vegetarian option: Substitute the ground beef with black beans or lentils for a hearty vegetarian chimichanga.
- Different cheeses: Experiment with other cheeses like pepper jack, Colby, or a Mexican cheese blend.
Nutritional Information (per chimichanga, approximate):
- Calories: Approximately 450-500
- Protein: 25-30g
- Fat: 25-30g
- Carbohydrates: 40-50g
This Beef and Cheese Chimichanga recipe is a guaranteed crowd-pleaser, perfect for a quick and easy dinner, a fun get-together, or satisfying those intense cravings for delicious food. Enjoy the fiesta!