Crispy Beef & Cheese Chimichangas

Perfectly crispy on the outside, cheesy and savory on the inside — these chimichangas are a fun, delicious Tex-Mex-style meal that’s easy to make at home.

Why You’ll Love This Recipe

• Extra crispy shell with melty cheese inside.
• Uses simple ingredients you already have.
• Great for family dinners, parties, or weekend treats.
• Easy to customize with different fillings or toppings.

Ingredients

For the Beef Filling

• 1 lb ground beef
• 1 medium onion, diced
• 2–3 garlic cloves, minced
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp paprika (optional)
• Salt and pepper to taste

For Assembling

• 6–8 large flour tortillas
• 1 cup shredded cheddar or Mexican cheese blend
• Oil for frying

Optional Toppings

• Sour cream
• Salsa
• Guacamole
• Pico de gallo
• Shredded lettuce
• Chopped tomatoes

Instructions

1. Cook the Beef Filling
   • In a skillet over medium heat, cook the onion until softened.
   • Add garlic, then the ground beef. Cook until browned.
   • Season with chili powder, cumin, paprika, salt, and pepper.
   • Turn off heat and stir in the shredded cheese until melted.
2. Assemble
   • Warm the tortillas so they’re flexible.
   • Add a scoop of beef filling to the center of each tortilla.
   • Fold the sides in, then roll tightly like a burrito. Keep seam side down.
3. Fry Until Crispy
   • Heat oil in a skillet to medium-high heat.
   • Add chimichangas seam-side down.
   • Fry for 3–4 minutes per side until golden and crispy.
   • Drain on paper towels.
4. Serve
   • Serve hot with your favorite toppings like sour cream, salsa, guac, or pico.

You Must Know

• Warming tortillas prevents cracking during rolling.
• Oil needs to be hot — too cool and chimichangas get greasy instead of crisp.
• Don’t overfill or they may burst while frying.

Pro Tips

• Use freshly shredded cheese for the best melt.
• Want them extra crispy? After frying, bake at 400°F for 5 minutes.
• For a healthier version, air fry at 390°F for 8–10 minutes.

Ingredient Substitutions

• Ground turkey or shredded chicken can replace beef.
• Monterey Jack, Pepper Jack, or Colby Jack also work well.
• Whole-wheat tortillas can be used too.

Serving Suggestions

• With rice, beans, or a Mexican-style salad.
• As party snacks with dips like queso or chipotle mayo.
• Serve with extra lime wedges for brightness.

Storage Tips

• Store leftovers in the fridge up to 2 days.
• Reheat in an air fryer or oven for best crispiness.
• Freeze assembled, uncooked chimichangas and fry/bake later.

Frequently Asked Questions

→ Can I bake them instead of frying?
Yes! Brush with oil and bake at 425°F for 15–20 minutes.

→ Can I make them spicier?
Add jalapeños, chipotle powder, or spicy cheese.

→ Can I make them vegetarian?
Use beans, sautéed veggies, and cheese instead of beef.

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