Description
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.
Ingredients
For the Beef Filling
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1 lb ground beef
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1 medium onion, diced
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2–3 garlic cloves, minced
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1 tsp chili powder
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1 tsp cumin
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½ tsp paprika (optional)
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Salt and pepper to taste
For Assembling
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6–8 large flour tortillas
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1 cup shredded cheddar or Mexican cheese blend
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Oil for frying
Optional Toppings
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Sour cream
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Salsa
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Guacamole
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Pico de gallo
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Shredded lettuce
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Chopped tomatoes
Instructions
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Cook the Beef Filling
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In a skillet over medium heat, cook the onion until softened.
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Add garlic, then the ground beef. Cook until browned.
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Season with chili powder, cumin, paprika, salt, and pepper.
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Turn off heat and stir in the shredded cheese until melted.
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Assemble
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Warm the tortillas so they’re flexible.
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Add a scoop of beef filling to the center of each tortilla.
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Fold the sides in, then roll tightly like a burrito. Keep seam side down.
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Fry Until Crispy
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Heat oil in a skillet to medium-high heat.
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Add chimichangas seam-side down.
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Fry for 3–4 minutes per side until golden and crispy.
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Drain on paper towels.
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Serve
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Serve hot with your favorite toppings like sour cream, salsa, guac, or pico.
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Notes
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Warming tortillas prevents cracking during rolling.
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Oil needs to be hot — too cool and chimichangas get greasy instead of crisp.
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Don’t overfill or they may burst while frying.