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- 1 pound ground beef - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon paprika - Salt and freshly ground black pepper, to taste - 1 cup shredded sharp cheddar cheese - 1 cup shredded Monterey Jack cheese - 6 large flour tortillas - 1 cup vegetable oil (for frying) - Sour cream and your favorite salsa (for serving) - Fresh cilantro, chopped (for garnish) To make crispy beef and cheese chimichangas, gather these ingredients. Each item plays a key role in flavor and texture. The ground beef is the heart of the dish. The onion and garlic add depth. The spices bring warmth and a hint of heat. Cheese lovers will appreciate the sharp cheddar and Monterey Jack. They melt beautifully and create a gooey filling. Flour tortillas are perfect for wrapping the filling tightly. The vegetable oil is essential for achieving that golden, crispy exterior. Don't forget the sour cream and salsa. They elevate the dish with a refreshing contrast. Chopped cilantro adds a pop of color and flavor. For the full recipe, check the details provided. - Heat a drizzle of oil in a large skillet over medium heat. - Add the finely chopped onion and sauté for about 3-4 minutes. The onion should be soft and fragrant. - Next, add minced garlic and ground beef to the skillet. - Sprinkle in chili powder, cumin, paprika, salt, and black pepper. - Cook this mixture for about 6-7 minutes. Stir often to break up the beef. - When the beef is fully browned and no longer pink, remove the skillet from heat. - Stir in the shredded cheddar and Monterey Jack cheeses. Mix until the cheese melts. Set this filling aside to cool slightly. - To make the tortillas flexible, warm them in a dry skillet or microwave. - Heat them for about 20 seconds in the microwave. This step helps prevent tearing. - Spoon about 1/3 cup of the beef and cheese filling onto each warm tortilla. - Fold the sides over the filling, then roll it up tightly from the bottom. - In a large pot, heat vegetable oil over medium-high heat until it shimmers. - Carefully place the chimichangas seam-side down into the hot oil. - Do this in batches to avoid overcrowding the pot. - Fry for about 3-4 minutes on each side. Look for a golden brown color. - Once they are crispy and done, remove them and place them on paper towels to drain excess oil. Check out the Full Recipe for more details. Enjoy your crispy beef and cheese chimichangas! To get that perfect crunch, control the frying temperature. Heat your oil to about 350°F. If it's too hot, the outside burns before the inside cooks. Too cool, and you'll get soggy chimichangas. To prevent oil splatter, use a splatter guard. This tool keeps the oil contained while the chimichangas fry. You can also gently lower them into the hot oil. This reduces splashing and helps keep your kitchen clean. Want to jazz up your chimichangas? Add spices like cayenne pepper for heat or oregano for a rich flavor. A little smoked paprika adds a nice touch too. You can mix in vegetables like bell peppers, corn, or spinach. Just sauté them before adding to the filling. This adds color and nutrition to your dish. Rolling chimichangas can be tricky. Start with a warm tortilla to make it more flexible. Place the filling in the center, fold in the sides, and roll from the bottom up. This method keeps everything secure. For extra security, tuck in the ends as you roll. This prevents the filling from escaping during cooking. Follow these steps for a tight, well-rolled chimichanga that holds together beautifully. For the complete recipe, check out the Full Recipe. {{image_4}} You can change the filling to suit your taste. Instead of ground beef, try using shredded chicken or black beans. Both options are tasty and healthy. You can also add vegetables like bell peppers or corn to boost the flavor. For cheese, mix in pepper jack or mozzarella for a fun twist. If you want a lighter version, consider baking your chimichangas instead of frying them. This keeps them crispy but cuts down on oil. Just brush them with a little oil and bake at 400°F (200°C) until golden. You can also use whole wheat tortillas. They add fiber and give a nice nutty flavor. To spice things up, add jalapeños to your beef mix. They give a great kick! You can also experiment with different flavor styles. Tex-Mex chimichangas often have beans and cheese, while traditional ones focus on beef and spices. Both are delicious, so try what you like best! For more ideas, check out the Full Recipe for Crispy Beef and Cheese Chimichangas. To store your chimichanga leftovers, let them cool first. Place them in an airtight container. This keeps them fresh. You can keep them in the fridge for up to three days. Make sure to label your container with the date. This way, you know when to eat them. You can freeze chimichangas before or after frying. If freezing before frying, wrap each chimichanga tightly in plastic wrap. Place them in a freezer-safe bag. They can last up to three months. If you're freezing cooked chimichangas, let them cool first. Then, wrap them in foil or cling film. They will stay good for two months. When you're ready to eat, thaw them in the fridge overnight. Reheat them in an oven for best results. Chimichangas pair well with many sides. Try serving them with fresh guacamole or pico de gallo. Sour cream is also a tasty dip. For meal prep, you can slice them in half and pack them in lunch boxes. This makes for a fun and easy meal. Check out the Full Recipe for more ideas on how to enjoy your chimichangas! To make crispy chimichangas, follow these key steps: - Use fresh tortillas for the best texture. - Heat oil to the right temperature (about 350°F). - Fry in small batches to avoid crowding. - Drain on paper towels right after frying. When you fry chimichangas, the hot oil creates that perfect crunch. The oil should shimmer, signaling it’s ready. If the oil is too cold, your chimichangas will absorb more oil and become soggy. Aim for a golden-brown color for the best results. Yes, you can bake chimichangas! Here's how: - Preheat your oven to 400°F. - Brush chimichangas lightly with oil. - Place them seam-side down on a baking sheet. - Bake for about 20-25 minutes, turning halfway. Baking gives a different texture but still tastes great. This method is healthier if you want to cut down on oil and calories. To reheat chimichangas, use one of these methods: - Oven: Preheat to 350°F and bake for 10-15 minutes. - Air Fryer: Set to 350°F for about 5-7 minutes. - Microwave: Heat in short intervals, but this may make them soggy. The oven or air fryer keeps the crispiness better than the microwave. If you want them warm and crunchy, the oven is your best bet. You can customize your filling in many ways: - Substitute ground beef with shredded chicken or beans. - Add veggies like bell peppers, corn, or spinach. - Try different cheese blends, like pepper jack or feta. This flexibility allows you to cater to different tastes and dietary needs. Feel free to experiment with spices and flavors! Chimichangas pair well with various dipping sauces: - Sour cream is a classic choice. - Salsa adds a fresh, zesty flavor. - Guacamole brings creaminess and richness. - Cheese sauce adds a fun twist. You can mix and match to find your favorite combinations. Each sauce enhances the flavor of the chimichangas and makes every bite special. For the full recipe, check out the Crispy Beef and Cheese Chimichangas section! You learned how to make delicious chimichangas step by step. We covered the key ingredients, filling preparation, and frying techniques. You now know tips for extra crispiness and how to customize your chimichanga. Whether you want a classic or a healthy version, options are endless. Enjoying chimichangas brings fun to your meals. With practice, you can master this tasty dish. Dive into cooking, and let your taste buds savor the results.

Crispy Beef and Cheese Chimichangas

Savor the mouthwatering flavors of crispy beef and cheese chimichangas, a perfect fusion of textures and tastes! With seasoned ground beef, melty cheese, and a crispy fried shell, these chimichangas are easy to make and a hit at any gathering. Perfect for dinner or snack time, get the full recipe and impress your family with this delicious treat. Click to dive into the recipe and enjoy a scrumptious feast!
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Ingredients
  

1 pound ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

Salt and freshly ground black pepper, to taste

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

6 large flour tortillas

1 cup vegetable oil (for frying)

Sour cream and your favorite salsa (for serving)

Fresh cilantro, chopped (for garnish)

Instructions
 

Heat a drizzle of oil in a large skillet over medium heat. Once hot, add the finely chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.

    Stir in the minced garlic, ground beef, chili powder, cumin, paprika, salt, and black pepper. Cook for approximately 6-7 minutes, using a spatula to break up any clumps, until the beef is fully browned and no longer pink.

      Remove the skillet from the heat, and add both shredded cheeses to the beef mixture. Stir well until the cheese is melted and evenly incorporated. Allow the filling to cool slightly.

        To make the tortillas more pliable, warm them in a dry skillet over low heat or microwave them for about 20 seconds. This step will prevent them from tearing while rolling.

          Spoon about 1/3 cup of the beef and cheese filling onto the center of each warm tortilla. Fold the sides over the filling, then roll it up tightly from the bottom to enclose the filling completely.

            In a large pot, heat the vegetable oil over medium-high heat until it reaches a shimmering state. Carefully place the chimichangas seam-side down into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Once cooked, remove them and place them on paper towels to drain excess grease.

              Serve the chimichangas warm, garnished with chopped cilantro, alongside a bowl of sour cream and your favorite salsa for dipping.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 6