Crispy Beef And Cheese Chimichangas

Why You’ll Love This Recipe

I love how simple yet flavorful this recipe is. The spices add warmth and depth to the beef, while the cheddar cheese melts perfectly into the filling. The tortillas fry up crisp and golden, giving every bite a satisfying crunch. Whenever I want a restaurant-style meal at home, this is what I prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb lean ground beef
1 cup shredded sharp cheddar cheese
6 large flour tortillas
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Vegetable oil for frying

Directions

I begin by heating a bit of oil in a large skillet over medium heat. I sauté the diced onion until it becomes soft and lightly golden.

Next, I add the minced garlic and ground beef to the skillet. I cook the mixture until the beef is browned, breaking it apart as it cooks to ensure even browning.

Once the beef is fully cooked, I stir in the cumin, chili powder, salt, and pepper. I mix everything thoroughly so the spices are evenly distributed.

I remove the skillet from the heat and blend in the shredded cheddar cheese. I stir until the cheese melts into the beef mixture, creating a rich and creamy filling.

To assemble, I spoon the beef and cheese mixture onto the center of each tortilla. I roll them tightly, folding in the sides as I go to secure the filling inside.

I heat vegetable oil in a deep skillet and carefully place the chimichangas seam-side down into the hot oil. I fry them for about 3 to 4 minutes per side, until they turn golden brown and crispy.

After frying, I transfer them to paper towels to drain excess oil. I serve them hot, often with salsa or guacamole on the side.

Servings And Timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes add cooked rice or black beans to the filling for extra texture and heartiness. When I want a bit of heat, I mix in diced jalapeños or a dash of hot sauce. I have also baked them at 400°F for about 20 to 25 minutes instead of frying for a lighter option.

Storage/Reheating

I store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven at 350°F for about 10 to 15 minutes to bring back the crispiness. I avoid microwaving if I want to maintain that crunchy exterior.

FAQs

Can I Bake Instead Of Frying?

I can bake them at 400°F for 20 to 25 minutes, flipping halfway through, until they are crisp and heated through.

How Do I Keep Them From Unrolling While Frying?

I place them seam-side down first in the oil, which helps seal them closed as they cook.

Can I Freeze Chimichangas?

I can freeze them before frying. I wrap them tightly and freeze for up to 2 months, then thaw before cooking.

What Oil Is Best For Frying?

I prefer using vegetable oil because it has a neutral flavor and a high smoke point.

What Can I Serve With Chimichangas?

I like serving them with rice, beans, salsa, guacamole, or a fresh salad for a complete meal.

Conclusion

These crispy beef and cheese chimichangas are one of my favorite comfort meals to make at home. I love the crunchy tortilla combined with the savory, cheesy beef filling. They are simple, satisfying, and always a hit at the table. Whenever I crave something bold and delicious, this is the recipe I turn to.