Zesty, crispy, and packed with flavor, this beef chimichanga recipe with cream cheese is a game-changer for your dinner routine. Perfect for those who love a little crunch with their cheese, this dish is sure to become a family favorite.
Why This Recipe Works
- The combination of seasoned beef and creamy cheese creates a perfect balance of flavors.
- Frying the chimichangas gives them an irresistible crispy exterior while keeping the inside moist and flavorful.
- Using cream cheese adds a rich, velvety texture that elevates the dish beyond the ordinary.
Ingredients
- 1 lb ground beef
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tbsp taco seasoning
- 4 large flour tortillas
- Vegetable oil for frying
Equipment Needed
- Large skillet
- Mixing bowls
- Deep fryer or heavy-bottomed pot
- Tongs
- Paper towels
Instructions
Step 1: Prepare the Beef Filling
In a large skillet over medium heat, cook the ground beef until it’s no longer pink, about 5-7 minutes. Drain any excess fat, then stir in the taco seasoning. Remove from heat and let it cool slightly before mixing in the cream cheese and cheddar cheese until well combined.
Step 2: Assemble the Chimichangas
Lay out the flour tortillas on a clean surface. Divide the beef mixture evenly among the tortillas, placing the filling in the center of each. Fold the sides of the tortillas over the filling, then roll them up tightly from the bottom to form a burrito shape.
Step 3: Fry to Perfection
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F. Carefully place the chimichangas in the hot oil, seam side down, and fry until golden brown, about 2-3 minutes per side. Use tongs to turn them for even cooking. Remove and drain on paper towels.
Step 4: Serve and Enjoy
Let the chimichangas cool for a minute before serving. They’re delicious on their own or topped with sour cream, guacamole, or salsa. Enjoy your crispy, cheesy creation!
Tips and Tricks
For an even crispier exterior, you can brush the chimichangas with a little oil and bake them in a preheated 400°F oven for 20-25 minutes instead of frying. If you’re short on time, pre-shredded cheese works just as well as block cheese. To prevent the tortillas from tearing, warm them slightly in the microwave before assembling.
Recipe Variations
- Swap the beef for shredded chicken or pork for a different flavor profile.
- Add black beans or corn to the filling for extra texture and nutrition.
- Use pepper jack cheese instead of cheddar for a spicy kick.
- For a healthier version, try air frying the chimichangas with a light spray of oil.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can assemble the chimichangas ahead of time and keep them in the refrigerator for up to 24 hours before frying. Just make sure to cover them tightly with plastic wrap to prevent the tortillas from drying out.
What’s the best oil for frying?
Vegetable oil is a great choice for frying because it has a high smoke point and neutral flavor. Canola or peanut oil are also good options.
Can I freeze chimichangas?
Yes, chimichangas freeze well. After assembling, wrap them individually in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before frying or baking.
Summary
This beef chimichanga recipe with cream cheese is a delicious twist on a classic, offering a perfect blend of crispy, cheesy, and flavorful. Whether you fry or bake, it’s sure to be a hit.