Table of Contents
- Key Takeaways
- Why I Love These Easy Recipes Chimichangas
- Inspired by Family Nights and Flavor
- The Secret to That Perfect Golden Crisp
- Serving Suggestions for a Flavorful Fiesta
- How to Store and Reheat Leftovers Like a Pro
- Easy Recipes Magic: Why This Meal Wins Every Time
- Notes & Tips
Key Takeaways
These beef and cheese chimichangas are the ultimate answer to busy nights when you want comfort food with bold flavors. With a crispy outside and a gooey cheesy beef filling, they’re quick to make and easy to love. Perfect for anyone searching for quick and easy recipes that the whole family will enjoy.
Why I Love These Easy Recipes Chimichangas
There’s something incredibly satisfying about biting into a golden, crispy chimichanga. At Betty Cooks, I love sharing recipes that feel indulgent but are easy to make — and this one tops the list. These chimichangas are one of my go-to easy recipes for when I want something filling, cheesy, and full of flavor. It only takes a few pantry staples and a little prep to create this crowd-pleaser.
Inspired by Family Nights and Flavor
Back when I first started cooking for my growing family, I knew I needed dinner recipes that were simple, reliable, and delicious. These chimichangas quickly became a weekly staple. Whether it’s movie night or a casual Sunday dinner, this dish checks every box. It’s comforting, flavorful, and even better with your favorite toppings like salsa and guac!
The Secret to That Perfect Golden Crisp
What makes these chimichangas truly stand out is that irresistible crispy texture. Achieving the perfect fry doesn’t take fancy equipment — just a little oil and a watchful eye. And if you’re looking for quick and easy recipes, this one delivers crunch and flavor in under 40 minutes. You can also use an air fryer for a lighter option that still gives you that golden finish.
Serving Suggestions for a Flavorful Fiesta
This dish is more than just dinner — it’s a full-on flavor experience. Pair your chimichangas with rice, beans, or a zesty corn salad for a complete meal. If you’re browsing recipes for dinner that add a festive vibe to the table, this one’s a winner. They also make an exciting twist for taco nights!
How to Store and Reheat Leftovers Like a Pro
Leftovers? Lucky you! Store cooled chimichangas in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to keep that crisp. If you’re building your list of sweet easy recipes or savory keepers, this one deserves a spot.
Easy Recipes Magic: Why This Meal Wins Every Time
Whether you’re new to the kitchen or a seasoned pro, you’ll appreciate the flavor and ease of this recipe. With simple steps and familiar ingredients, it’s no wonder this is one of my favorite Betty Cooks creations. The secret? It’s all about good ingredients, a hot pan, and a pinch of love. So next time you’re craving something hearty, remember this little gem from Betty Cooks.
Notes & Tips
If you’re planning ahead, you can prepare the filling a day in advance and refrigerate it. Want to go lighter? Skip the deep fry and bake or air-fry the chimichangas. Also, feel free to play around with fillings—shredded chicken, beans, or even veggie crumbles work great. And remember, a drizzle of sour cream or homemade salsa can take it to the next level!
Easy Recipes: Beef and Cheese Chimichangas
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 1/2 cup chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 large flour tortillas
- Oil for frying
- Optional toppings: sour cream, guacamole, salsa
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the ground beef and chopped onion. Cook until the beef is browned and the onion is soft.
- Stir in garlic powder, chili powder, cumin, salt, and pepper. Cook for another 2 minutes.
- Remove from heat and stir in both cheeses until melted and well combined.
- Spoon the beef mixture evenly onto each tortilla and fold them into chimichangas.
- Heat oil in a deep skillet or fryer to 350°F.
- Fry each chimichanga for about 2-3 minutes on each side or until golden brown.
- Remove and drain on paper towels. Serve with your favorite toppings.
Leave a Comment