Delicious Beef Chimichanga Recipe: Easy Mexican Meal

Ever wanted to make that crispy, flavorful beef chimichanga from your favorite Mexican spot at home? You’re in the right place! This recipe brings the authentic taste of Mexico right to your kitchen. It’s easy to make and wraps a seasoned ground beef filling in a golden-fried tortilla.

In just 55 minutes, you can make a batch of beef chimichangas that are just as good as any restaurant. This recipe makes 5 servings, each with 646 calories. It’s perfect for cooking for family or friends and is sure to impress.

This recipe uses 1 ½ pounds of ground beef for a filling full of flavor. We’ll show you how to season the meat, put the chimichangas together, and get that golden-brown look. Get ready to take your Mexican cooking to the next level!

Key Takeaways

• Create restaurant-style beef chimichangas at home in under an hour
• Use 1 ½ pounds of ground beef for a hearty, flavorful filling
• Achieve a crispy exterior by frying or baking at 400°F
• Customize with toppings like shredded lettuce, diced tomatoes, and cheese
• Serve with optional sides like refried beans and red salsa for a complete meal

Introduction to Beef Chimichangas

Beef chimichangas are a tasty Tex-Mex fried burrito recipe loved across the U.S. They are crispy and golden-brown. They’re filled with a real chimichanga filling that makes your taste buds happy and fills you up.

What are Chimichangas?

Chimichangas are deep-fried burritos. They start with a flour tortilla wrapped around seasoned beef, beans, cheese, and spices. Then, they’re deep-fried until they’re crispy on the outside and delicious inside.

Origin of Beef Chimichangas

The chimichanga comes from the Southwestern U.S., especially Arizona. El Charro Café in Tucson, Arizona, has been serving them since 1922. There’s even a push to make the chimichanga Arizona’s official state food.

Why Make Chimichangas at Home

There are many reasons to make beef chimichangas at home:

• You can make the filling just how you like it.
• Using fresh ingredients makes your chimichangas better.
• They’re cheaper than buying them at a restaurant.
• Using an air fryer makes a lighter version.

With these ingredients and some creativity, you can make great beef chimichangas at home. They’re crispy on the outside and full of flavor. This Tex-Mex fried burrito recipe is perfect for any event.

Ingredients for Authentic Beef Chimichangas

Creating perfect ground beef chimichangas starts with picking the right ingredients. The beef filling is the star of this dish. You’ll need 1 pound of lean ground beef. For a unique twist, try using elk or venison instead.

To make your deep-fried beef and bean burritos taste great, you’ll need these things:

• ½ cup finely diced onions
• ½ cup tomato sauce
• 2 tablespoons taco seasoning
• 1 15-ounce can pinto beans
• 1 cup Mexican blend shredded cheese
• ¼ cup chopped cilantro
• 8 10-12 inch flour tortillas

You’ll also need vegetable oil for frying. Traditional chimichangas are fried until golden brown for that crunch. Proper frying techniques are key for that restaurant-quality texture.

Don’t forget the toppings! Add these to your beef chimichangas for extra flavor:

• ½ cup guacamole
• ½ cup sour cream
• ½ cup chopped tomatoes
• ¼ cup chopped onions

With these ingredients, you’re set to make delicious beef chimichangas. They’re sure to impress your guests with their savory beef, creamy beans, and melty cheese in a crispy tortilla.

Kitchen Tools and Equipment Needed

To make crispy beef chimichanga wraps, you’ll need the right tools. Let’s look at the cookware and utensils you’ll need for easy chimichanga-making.

Essential Cookware

A nonstick skillet is key for cooking the beef without it sticking. You’ll also need a medium saucepan for heating beans or sauces. For frying, a Dutch oven or deep fryer works best. Or, use an air fryer for a healthier option that still gets crispy.

Optional Utensils for Easier Preparation

These tools can make making chimichangas easier:

• Wooden toothpicks to secure the wraps
• Thermometer to check oil temperature (aim for 325°F)
• Tongs for safely handling the chimichangas
• Slotted spoon or spider strainer for removing fried chimichangas

With these tools, making delicious, crispy beef chimichanga wraps at home is easy. Remember, soft tortillas wrap better, and burrito-sized ones are best for full chimichangas. If you’re making them ahead, you can keep them in the fridge for up to 4 days or freeze for up to 2 months.

Preparing the Beef Filling

Creating the perfect beef filling is key to a delicious ground beef chimichanga. Start by browning 1 pound of 85% lean ground beef in a large skillet over medium heat. This lean-to-fat ratio ensures juicy meat without excess grease.

Once the beef is browned, add 1/2 cup diced onion and 3 minced garlic cloves. Cook until the onions are translucent. Next, sprinkle in your taco seasoning mix. For an authentic beef chimichanga recipe, use:

• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper

Stir in a 15-ounce can of refried beans and a 7-ounce can of green chilis. This combination adds depth and a mild kick to your beef chimichangas. For extra flavor, include 8 ounces of shredded cheddar or Mexican melting cheese.

Let the mixture simmer for 5-10 minutes, allowing the flavors to meld. Your beef filling is now ready for assembling the chimichangas. This filling can be prepared ahead and refrigerated for up to 24 hours, making your beef chimichanga recipe even more convenient.

Creating the Perfect Chimichanga Wrap

Learning how to make crispy beef chimichanga wraps at home is essential. It’s all about getting that restaurant-quality taste. Let’s explore the steps to make the perfect wrap for your chimichangas.

Choosing the Right Tortillas

For the best chimichanga wraps, use 10-inch flour tortillas. They give you enough room for the filling and are easy to handle. If your tortillas are too stiff, warm them up in the microwave or on a skillet. This makes them easier to fold.

Proper Folding Techniques

To fold your chimichanga, put the filling a bit off-center on the tortilla. Fold the closest edge over the filling, then fold in both sides. Roll it away from you to make a tight cylinder. This way, the filling stays inside and cooks evenly.

Securing the Chimichangas

To keep the filling in, use toothpicks to hold your chimichangas together before cooking. Don’t forget to take them out before you serve! When baking, put them seam-side down on the baking sheet. This helps seal the edges as they cook.

With these tips, you’ll make chimichangas that are always perfectly wrapped. You’ll get crispy, golden-brown wraps filled with delicious beef. It’s a crowd-pleaser that’s just as good as what you’d find in a restaurant.

Frying vs. Baking: Cooking Methods Compared

When making Mexican restaurant style chimichangas, you can choose between frying and baking. Each method brings a unique taste and texture. They cater to different tastes and health needs.

Frying is the traditional way to make fried beef burritos. It involves deep-frying the tortillas in hot oil. This makes the chimichangas crispy and flavorful, just like in authentic Mexican restaurants.

Baking is a healthier option that still tastes great. You brush the chimichangas with a bit of oil and bake them. This method gives a crispy texture with fewer calories and less fat.

Baking is a good choice for those wanting to eat healthier but still enjoy Mexican restaurant style chimichangas. You can use lean ground beef or even vegetarian options. The tortilla stays crispy, and you can customize the filling.

Both frying and baking can make delicious chimichangas. The secret is in the filling and how you wrap it. This ensures a tasty meal that meets your craving for authentic Mexican flavors.

Beef Chimichanga Recipe: Step-by-Step Guide

Want to make delicious beef chimichangas at home? Our guide will show you how to make an authentic chimichanga filling. You’ll learn to perfect your beef chimichanga recipe in just 55 minutes. This will give you a tasty meal for 12 people.

Seasoning the Ground Beef

Begin by seasoning your ground beef with a mix of spices. Use 2 tablespoons of taco seasoning, 1 teaspoon each of ground cumin and chili powder, and 1/2 teaspoon each of kosher salt, paprika, and black pepper. Brown the beef in a skillet, then mix in the seasoning until well combined.

Assembling the Chimichangas

Take 12 burrito-size tortillas and place a generous scoop of the seasoned beef in the middle of each. Add some pinto beans and a sprinkle of shredded cheese. Fold the sides in and roll the tortilla tightly, making sure the filling is secure.

Cooking Instructions

You can fry or bake your chimichangas. For frying, heat 4 cups of canola oil in a deep pot. Fry each chimichanga until golden brown, about 2-3 minutes per side. Or, for a healthier choice, brush the chimichangas with oil and bake at 400°F for 15-20 minutes, flipping halfway through.

This recipe costs just $7.32 for 12 chimichangas, making each serving only 61 cents. Serve your homemade beef chimichangas with Stovetop Queso for an extra burst of flavor!

Sauce and Toppings for Beef Chimichangas

Make your Mexican restaurant style chimichangas even better with delicious sauces and toppings. A zesty jalapeno tomato sauce brings a kick to your crispy chimichangas. Combine tomato sauce, diced green chilies, and minced jalapenos for a spicy mix that goes well with the beef.

For a taste just like the restaurants, add classic toppings. Put shredded cheese, crisp lettuce, and diced tomatoes on top. Then, add cool sour cream and fresh salsa for more flavor. Finish with chopped cilantro for that true Mexican taste.

Get creative with your Mexican restaurant style chimichangas by trying new sauces and toppings. Consider creamy avocado sauce or spicy queso for something different. The secret to great chimichangas is finding the right mix of flavors and textures with your favorite toppings.

Serving Suggestions and Side Dishes

Mastering the Tex-Mex fried burrito recipe opens up serving ideas. A complete meal boosts the flavors of your beef chimichangas. It makes for a fulfilling dining experience.

Traditional Mexican Sides

Pair your chimichangas with classic Mexican sides. Refried beans and Mexican rice are favorites that bring texture and taste. For a fresh twist, add pico de gallo or guacamole on the side. These options not only taste amazing but also balance the rich, fried chimichangas.

Drink Pairings

The right drink can take your Tex-Mex fried burrito to the next level. A cold Mexican beer or a zesty margarita goes well with the bold chimichangas. For those who prefer not to drink alcohol, try horchata or a refreshing agua fresca.

A single chimichanga has about 646 calories. When planning your meal, think about the nutritional value of your sides. With these tips, your Tex-Mex fried burrito recipe will be the highlight of a memorable Mexican feast.

Tips for Making Restaurant-Style Chimichangas at Home

Want to make those crispy Mexican restaurant chimichangas at home? Start with lean ground beef, diced onions, and spices like chili powder and cumin. Add refried beans and tomato sauce for a rich taste.

For perfect chimichangas, prepare well. Use 10-inch tortillas and seal them well with a flour paste. This keeps the filling inside while frying.

Getting that crispy outside is key. Heat oil to 375°F in a Dutch oven. This ensures a crunchy outside without soaking in oil. After frying, drain the chimichangas on paper towels to remove grease.

For a healthier option, try pan-frying instead of deep-frying. Air frying doesn’t give the best taste for Mexican restaurant style chimichangas. Follow these tips for delicious restaurant-quality chimichangas at home!

Nutritional Information and Dietary Considerations

Knowing the nutritional facts of your beef chimichanga recipe is key for smart eating choices. A beef chimichanga can have 500 to 800 calories per serving. It’s a big meal that gives you 20 to 30 grams of protein. This helps with muscle growth and repair.

Chimichangas have a lot of fat, with 20 to 40 grams per serving. The bad fat, known as saturated fat, is 8 to 15 grams. Carbs in a beef chimichanga recipe are 50-70 grams per serving. This gives you energy but might be hard for those on low-carb diets.

Sodium in chimichangas is high, with 800 to 1200 milligrams per serving. This is something to think about for people with heart issues or high blood pressure. For a healthier version, use lean ground beef and bake it instead of frying.

Variations on the Classic Beef Chimichanga

The classic beef chimichanga is a hit, but there are many tasty twists to try. These options bring new flavors while keeping the chimichanga’s true taste. Let’s check out some great ways to spice up your chimichanga game.

Chicken Chimichangas

Chicken chimichangas are a great choice instead of beef. Swap the beef with 2 pounds of shredded chicken for a lighter flavor. Add garlic, onions, and Anaheim chiles to the chicken for extra taste.

Wrap the chicken mix in big flour tortillas and fry or bake until they’re golden. Add lettuce and queso fresco on top for a unique twist on the classic.

Vegetarian Options

For a meat-free option, use vegetables and beans instead of beef. Mix 18 oz of refried beans with ½ cup of corn and your favorite veggies. This filling is filling and full of flavor.

Add 1 cup of shredded cheese to hold everything together and make it creamier. Your vegetarian chimichanga will be a hit.

Seafood Chimichangas

Seafood chimichangas are perfect for seafood fans! Use 1 pound of cooked shrimp or white fish instead of beef. Season it with garlic, lime juice, and cilantro for a fresh taste.

Wrap the seafood in 10-inch tortillas and fry until they’re crispy. Serve with tangy salsa and guacamole for a complete seafood chimichanga meal.

No matter the filling you pick, the secret to a real chimichanga is in the seasonings and how it’s cooked. Try different mixes to discover your top chimichanga variation.

Make-Ahead and Storage Tips

Planning ahead can make your beef chimichanga recipe even better. You can prepare the filling and sauce in advance and store them in the refrigerator. This strategy saves time and allows flavors to meld, enhancing your chimichangas’ taste.

When you’re ready to serve, simply assemble and cook your chimichangas. This method ensures fresh, crispy results every time. For leftovers, store them in an airtight container in the fridge for up to 3-4 days.

Want to plan further ahead? Freeze your uncooked chimichangas for up to 2-3 months. Wrap each one individually in foil, then place them in a freezer bag. When you’re ready to eat, thaw in the refrigerator overnight and cook as usual.

Remember, reheating cooked chimichangas is easy. Use an oven or air fryer to maintain that crispy texture. Avoid microwaving as it can make them soggy. With these tips, you can enjoy your homemade beef chimichangas anytime!

Troubleshooting Common Chimichanga Issues

Making crispy beef chimichanga wraps at home can be tricky. If your chimichangas fall apart, try using toothpicks to hold them together before frying. This trick helps keep the filling inside the tortilla, a tip from cooks in Fort Wayne, Indiana, and North Richland Hills, Texas.

If your chimichangas aren’t crispy enough, try frying them at a hotter temperature or for a bit longer. Pitco’s Fry Guys recommend a quality fryer with great filtration for perfect chimichangas. This is great advice for restaurants in Chicago, Illinois, and Sioux Falls, South Dakota, that serve fried Mexican food.

Soggy chimichangas often happen when the oil is too cool or the pan is too full. Make sure your oil is hot before frying. In Houston, Ohio, and Ammon, Idaho, cooks use thermometers to keep the oil at the right temperature. Remember, managing the oil well is crucial for those crispy chimichanga wraps that have become more popular since the Covid pandemic.