This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
Beef Chimichangas loaded with a savory ground beef filling and topped with a quick and easy stovetop queso! Plus, tips for frying to perfection and more.
WHAT ARE CHIMICHANGAS?
If you're wondering how exactly this magical Mexican burrito comes together, stick around and let's talk about how to make the absolute best homemade Beef Chimichangas.
Let's start with the basics, shall we? Chimichangas are, simply put, fried burritos. If you're looking for a baked burrito, you'll want to switch to a healthier gear and move over to our Black Bean and Cheese Baked Burritos. However, if you're in it to win it when it comes to this delicious, Mexican fried delicacy -- stick around.
Deep-fried Chimichangas consist of a chicken or beef filling and are usually served smothered with sauce or with guacamole and sour cream for dipping. Yes, please.
HOW TO MAKE BEEF CHIMICHANGAS
To make the best Beef Chimichangas, you'll need a full-flavored beef filling, cheese, and flour tortillas.
Homemade Chimichangas start with the filling, and this one has it all -- savory taco-seasoned ground beef, diced onions, and jalapeños. This same filling could also be used to stuff Beef Empanadas!
MAKE THE BEEF FILLING
Freshly diced onions and jalapeños go into the skillet first to soften up, then in goes the ground beef along with the seasoning and it all cooks together until the ground beef is fully cooked.
At this point, I like to place a colander over a large mixing bowl and transfer my filling into it. This allows for the excess grease to drip off and keeps our tortillas from getting soggy.
Well, that was easy, wasn't it? On to the tortillas.
Love a beefy Tex-Mex dish? Try our carne guisada or beef enchiladas next!
FOLDING THE CHIMICHANGAS
Folding the tortillas is a crucial step in any burrito recipe, and this is why I trust my savory Beef Chimichanga filling to Mission Super Soft Flour Tortillas. Cause trust -- you are not going to want to lose a bit of this stuff.
Mission Super Soft Tortillas do what they're supposed to do, and this is exactly why I use their product all throughout the year. You can find them in the bread or tortilla aisle at your local grocery store, nationwide. Check out www.missionsupersoft.com for additional, tasty recipes and to use the store locator to find where you can purchase near you! You could also use these flour tortillas to make these steak or pork quesadillas!
When you're making Beef Chimichangas for a crowd, the last thing you need is a tortilla that tears or rips before you can even get it into the oil...or worse, after you get it into the oil.
To secure your beef filling, place a heaping spoonful of beef filling directly in the center of your flour tortilla, and fold over two end pieces. Then, keeping the end pieces tucked, roll the tortilla over the beef filling and onto itself.
TIPS FOR FRYING CHIMICHANGAS
Frying homemade Chimichangas is probably the most intimidating part of the whole recipe, and it might be the reason you've been shying away from this gem. I'm here to tell you, there's no reason to fear.
We are going to walk through exactly how to fry up those homemade Beef Chimichangas perfectly, and on your first try too.
KNOW THE OIL TEMPERATURE
When it comes to frying anything, the temperature of the oil matters, and I highly, highly recommend you use a thermometer to gauge the temperature of your oil rather than using your best guess. Instant read thermometers are inexpensive and get the job done quickly and efficiently.
If the oil is too cold, you'll end up with a soggy Chimichanga. If the oil is too hot, you'll end up with a blackened one. Neither of these are very appealing options, are they? Oh, no. We want beautiful, crisp, golden Chimichangas you just can't wait to sink your teeth into. To achieve this on the very first try, a thermometer really comes in handy.
KEEP IT TOGETHER
After the Beef Chimichanga goes into the oil, I simply use a pair of tongs to hold it in place for about 15 seconds or so. This helps the Chimichanga to stay folded, maintain its shape and fry up perfectly. This also means you should only be adding the Chimichangas to the oil one at a time, but considering it takes them less than 2 minutes to fry up completely, I think we can handle the wait.
HOW TO SERVE CHIMICHANGAS
For a family dinner, I like to serve these Beef Chimichangas smothered with a quick stovetop queso, with little bits of chopped tomato, crisp shreds of lettuce and a dollop of sour cream.
However, if you're serving up Chimichangas for a crowd, I'd suggest serving the queso sauce on the side, perhaps in a mini crockpot to keep it warm if you have one. The lettuce, tomato, and sour cream can also be served on the side, and your guests can make their Chimichangas up exactly how they see fit.
Love an easy Tex-Mex dinner? Check out our Beef Enchilada Casserole next!
FREEZER-FRIENDLY & PERFECT FOR ENTERTAINING
Once the Beef Chimichangas are finished frying, you can either serve them up right away or allow them to cool and freeze them for later use. This seriously comes in handy when entertaining, allowing you to avoid any last-minute stressors like cleaning a messy kitchen as guests are arriving.
To reheat the Beef Chimichangas, just place them on a sheet pan lined with foil in a 350°F oven. After about 18-20 minutes, the Chimichangas should be perfectly crispy once again, and ready to eat.
Homemade Beef Chimichangas
Ingredients
- 2 tablespoons + 4 cups canola oil, separated
- 4 large jalapeños, seeded and diced
- 1 yellow onion, diced
- 2 pounds 80/20 ground beef
- 2 ½ tablespoons ground cumin
- 2 tablespoons chili powder
- 2 teaspoons Kosher salt
- 2 teaspoon paprika
- 1 teaspoon black pepper
- Juice of ½ a lime
- 1 ½ cup freshly grated Cheddar cheese
- 12-14 Super Soft Flour Mission Tortillas
Instructions
- Have ready a colander situated over a large bowl.
- In a large skillet, heat the oil over medium-high heat. Add the jalapeño and onion, and sauté until softened, 6-8 minutes.
- Scatter the ground beef across the skillet. Add the cumin, chili powder, salt, paprika, and pepper, and continue to break up the beef with a wooden spoon or spatula, mixing it in with the vegetables. Continue to cook for 10 minutes, or until the beef is no longer pink and fully cooked through. Add the lime juice and stir.
- Carefully transfer the beef mixture to the colander and allow the excess grease to drip down into the mixing bowl.
- Remove the beef from the colander and discard of the excess grease. Transfer the beef to a mixing bowl, and stir in the Cheddar cheese. Set aside until ready to use.
- Wrap 6 flour tortillas at a time in damp paper towels and microwave on a plate for 1 minute.
- Add a generous spoonful of the beef and cheese mixture to the center of the tortilla. Fold over both ends, then (keeping the ends tucked) roll into a burrito, and place seam-side down. Repeat until all of the filling has been used.
- Clean out the skillet (or use another large skillet -- preferably cast iron) and place on the stovetop. Add the Canola oil to the skillet and increase the heat to medium-high. Allow the oil to reach between 350°-375°.
- Gently add the chimichanga to the grease seam-side down, and using a pair of tongs, hold it in place for about 15 seconds. Fry for 30 seconds to 1 minute on each side, or until the chimichanga is golden in color. Set aside on a plate lined with paper towels, and repeat with remaining chimichangas.
Nutrition
Stovetop Queso for Chimichangas
Ingredients
- 3 tablespoons canola oil
- 3 tablespoons all-purpose flour
- 1 ½ cup unsalted beef broth
- 1 cup freshly grated Cheddar
- 1 ½ teaspoon chili powder
- 1 ½ teaspoon ground cumin
- ½ teaspoon Kosher salt
- ½ teaspoon ground pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ cup heavy cream
Instructions
- In a medium-sized saucepan, combine the canola oil and flour over medium heat. Whisk until the mixture begins to bubble.
- Slowly stream in the unsalted beef broth, whisking all the while. Allow the mixture to come to a simmer. Reduce the heat accordingly to maintain the simmer. Allow to simmer about 5 minutes, or until slightly thickened, stirring every now and again.
- Remove from the heat, add the Cheddar cheese and stir until melted. Stir in the chili powder, cumin, salt, pepper, onion powder, garlic powder, and cream. Serve over chimichangas or place in a small crockpot to keep warm.
Nutrition
Caroline says
You know, I've never made chimichangas (though have eaten them) - they really are so comforting, as you say. Like the tips for making them!
Kelly Anthony says
They really are! Thank you, Caroline!
Claudia Lamascolo says
We love these and order them out all the time, its our favorite Mexican food. NOw I can make them at home thanks!
fiona saluk says
I definitely have been hesitant in making chimichangas becuase of the challenges around frying them, but your tips are so straightforward I think I need to try! Also I totally relate to having tortillas that just fall apart so if this brand promises to keep them together and all the ingredients tucked inside I can't wait to try them!!
Kelly Anthony says
Thank you, Fiona! Yay!
Lisa | Garlic & Zest says
That is a great tip about the tongs holding this chimichanga together. I'm going to use that one! Your chimichangas look perfect - I know my husband would love this.
Dannii says
My husband loves these but I haven’t made any in ages. Thanks for the reminder - they look epic.
Adriana Lopez Martin says
Chimichangas are always such a nice treat, perfect for a party too. They are so festive. Loving all your combinations and sides you are offering. Love the cheesy sauce too yummy!
Jill says
These look like some seriously perfect chimichangas. I need to make a batch for my kids - they'd go crazy for them. I only ever buy Mission tortillas!
Cathey says
Could these be cooked in the air fryer? how long and at what temp? Thank you in advance.
Kelly Anthony says
We only fry the old-fashioned way around here, Cathey 😉 but you might try them at 375°for 4-6 minutes.
Lisa says
I just made these using an air fryer. I brushed the seam side with vegetable oil, placed them seam side down, brushed the tops with vegetable oil & cooked 6 at a time at 350 degrees for 5 minutes. They were perfectly crispy & delicious!
Patricia Hefti says
The recipe looks great, but I have a question. What size tortillas do you use? I couldn't find anything in the directions or on the recipe page to tell me. Are they the small flour tortillas, or are they the burrito size? Or something inbetween? Thanks so much!
Kelly Anthony says
Hi Patricia! Great questions: Just use the standard-sized, flour tortillas. If you buy the Mission brand, they will say "soft taco" on the package!
Pam Greer says
This is our favorite thing to get at our local Mexican restaurant! So excited that I can make them at home!
HEATHER PERINE says
Ooh I have all these ingredients right now in my fridge! Perfect..I was looking for something fun to make with the leftover ground beef I had. Love the idea of queso on top. My fiance is going to be very happy 🙂
Anna says
I've never made chimichangas, but absolutely love the way these look and my mouth is watering just reading the ingredients list and looking at your photos! What a fab dish to serve for family or friends!
Jacqui DeBono says
How have I been making burritos, but not chimichangas?! Must try the queso too!
Veronika says
My mouth is watering! This is such a great meal that's easy to make and so delicious! I already have all the ingredients, so will make it tomorrow!
Paula Montenegro says
I'm grabbing this recipe for when I need comforting food! They look delicious and great to have frozen. Sometimes healthy and nutritious won't do in these weird times.
Loreto and Nicoletta Nardelli says
I don't think I've ever had one, but I'm craving it badly! The tasty beef filling, the crispy fried tortilla, the queso and fresh toppings, these chimichangas are just divine!
Charity says
Homemade chimichangas? Quarantine cooking is looking good right about now! Loving this!
Aleta says
Mexican dishes have always been a favourite of mine, but you're right, I have never made chimichangas because I am terrified of frying them! It seems like a lot could go wrong haha.. but you make it seem so easy! I know what I'm making my family tonight for dinner!