Name: Crispy Beef Cheese Chimichangas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb (450g) ground beef; 1 tbsp olive oil; 1 small onion, finely diced; 2 cloves garlic, minced; 1 packet taco seasoning (or homemade blend); ½ cup salsa; 1 cup shredded cheddar or Mexican blend cheese; 6 large flour tortillas (10-inch); Oil, for frying; Sour cream, guacamole, and salsa, for serving

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Why You’ll Love This Recipe

I enjoy this recipe because it’s like getting all the best parts of a burrito with the added bonus of a crispy exterior. The beef filling is hearty and full of flavor, the cheese melts into every bite, and I can top them with salsa, guacamole, or sour cream for extra indulgence. I also like that they’re easy to make ahead and cook just before serving.

Ingredients

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

Ground beef
Onion, chopped
Garlic, minced
Taco seasoning
Canned diced green chilies (optional)
Shredded cheddar or Mexican blend cheese
Large flour tortillas
Oil for frying (or cooking spray for baking)
Optional toppings: sour cream, guacamole, salsa, shredded lettuce

Directions

I cook the ground beef and onion in a skillet over medium heat until the beef is browned, then drain excess fat.
I stir in garlic, taco seasoning, and green chilies (if using), cooking for another 1–2 minutes.
I remove the skillet from the heat and let the filling cool slightly before mixing in the shredded cheese.
I place some of the beef mixture in the center of each tortilla, fold in the sides, and roll tightly.
For frying: I heat about an inch of oil in a skillet over medium-high heat and fry the chimichangas for 2–3 minutes per side until golden brown.
For baking: I place the chimichangas seam-side down on a baking sheet, spray with cooking spray, and bake at 400°F (200°C) for 15–20 minutes until crispy.
I serve hot with my choice of toppings.

Servings and timing

This recipe makes 6 chimichangas, serving about 4–6 people. I usually spend 15 minutes prepping and 15–20 minutes cooking, so the total time is around 30–35 minutes.

Variations

I sometimes swap beef for shredded chicken or pork.
I add black beans or corn to the filling for extra texture and flavor.
I make them spicier with jalapeños or hot sauce in the beef mixture.
I top with queso sauce for a restaurant-style twist.

storage/reheating

I store leftovers in the fridge for up to 3 days or freeze them for up to 2 months. To reheat, I bake them at 375°F (190°C) until hot and crispy again, avoiding the microwave so they don’t get soggy.

FAQs

Can I make these ahead of time?

Yes, I assemble them and refrigerate for up to 24 hours before frying or baking.

Can I air fry chimichangas?

Yes, I air fry at 375°F (190°C) for 8–10 minutes, flipping halfway through.

What’s the best cheese to use?

I like cheddar or a Mexican blend, but pepper jack adds a nice kick.

Can I make them vegetarian?

Yes, I replace the beef with sautéed vegetables and beans.

How do I keep them from unrolling while cooking?

I roll them tightly and place them seam-side down in the pan or secure with toothpicks.

Conclusion

I love making crispy beef cheese chimichangas because they’re fun, flavorful, and satisfying. The crunchy tortilla shell wrapped around a cheesy, savory filling is pure comfort food. Whether fried, baked, or air-fried, they’re a hit for family dinners, parties, or any time I’m craving Tex-Mex goodness.