Looking for a crowd-pleasing Mexican dish that’s crispy on the outside and packed with flavor on the inside? These Beef and Cheese Chimichangas are exactly what you need. I’ve perfected this recipe to create the perfect balance of seasoned ground beef, melted cheese, and crispy tortilla shell that will have everyone asking for seconds.
Ingredients
- 2 pounds lean ground beef
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 large flour tortillas (10-inch)
- 2 cups shredded cheddar cheese
- Vegetable oil for frying
- Optional toppings: sour cream, guacamole, salsa, shredded lettuce
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and break it apart while cooking until no pink remains.
- Add diced onion and garlic to the beef. Cook until onions are translucent, about 3-4 minutes.
- Stir in all the seasonings: chili powder, cumin, paprika, salt, and pepper. Cook for another 2 minutes to blend the flavors.
- Warm your tortillas slightly to make them more pliable. Place about 1/2 cup of the beef mixture and 1/4 cup cheese in the center of each tortilla.
- Fold the sides in, then fold the bottom up and roll tightly to form a burrito shape. Secure with toothpicks if needed.
- Heat about 1 inch of oil in a deep skillet to 350°F (175°C).
- Carefully place chimichangas seam-side down in the hot oil. Fry for 2-3 minutes per side until golden brown and crispy.
- Remove and drain on paper towels. Let cool for a few minutes before serving.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 chimichangas
Recipe Notes
- Make sure your oil is hot enough before frying. If it’s not hot enough, the chimichangas will become greasy.
- You can prepare the beef filling a day ahead and store it in the refrigerator.
- For a healthier version, you can bake these in a 400°F oven for 15-20 minutes until crispy. Just brush them lightly with oil first.
- If you’re making these for a crowd, keep them warm in a 250°F oven while you finish frying the batch.
- To freeze, prepare the chimichangas but don’t fry them. Wrap individually in foil and freeze for up to 3 months. Thaw overnight before frying.
- For extra crispiness, avoid overfilling the tortillas – this helps prevent filling from leaking during frying.
Beef and Cheese Chimichangas
Crispy on the outside and packed with flavor on the inside, these Beef and Cheese Chimichangas are a crowd-pleasing Mexican dish. The perfect balance of seasoned ground beef, melted cheese, and crispy tortilla shell.
Ingredients
- 2 pounds lean ground beef
- 1 medium onion finely diced
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 large flour tortillas 10-inch
- 2 cups shredded cheddar cheese
- Vegetable oil for frying
- Optional toppings: sour cream guacamole, salsa, shredded lettuce
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and break it apart while cooking until no pink remains.
- Add diced onion and garlic to the beef. Cook until onions are translucent, about 3-4 minutes.
- Stir in all the seasonings: chili powder, cumin, paprika, salt, and pepper. Cook for another 2 minutes to blend the flavors.
- Warm your tortillas slightly to make them more pliable. Place about 1/2 cup of the beef mixture and 1/4 cup cheese in the center of each tortilla.
- Fold the sides in, then fold the bottom up and roll tightly to form a burrito shape. Secure with toothpicks if needed.
- Heat about 1 inch of oil in a deep skillet to 350°F (175°C).
- Carefully place chimichangas seam-side down in the hot oil. Fry for 2-3 minutes per side until golden brown and crispy.
- Remove and drain on paper towels. Let cool for a few minutes before serving.
