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.
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.
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 loaded with a savory ground beef filling!
- 2 tablespoons + 4 cups canola oil, separated
- 4 large jalapeños, seeded and diced
- 1 yellow onion, diced
- 2 pounds 80/20 ground beef
- 2 1/2 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 teaspoons Kosher salt
- 2 teaspoon paprika
- 1 teaspoon black pepper
- Juice of 1/2 a lime
- 1 1/2 cup freshly grated Cheddar cheese
- 12-14 Super Soft Flour Mission Tortillas
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.
A quick and easy queso sauce served perfectly over beef chimichangas!
- 3 tablespoons canola oil
- 3 tablespoons all-purpose flour
- 1 1/2 cup unsalted beef broth
- 1 cup freshly grated Cheddar
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 cup heavy cream
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.