Crispy Beef and Cheese Chimichangas

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Crispy Beef & Cheese Chimichangas-Golden, Cheesy, and Packed with Tex-Mex Flavor

Introduction

These Crispy Beef & Cheese Chimichangas are everything you love about Tex-Mex—wrapped up, fried to golden perfection, and ready to steal the show. Stuffed with seasoned ground beef, melty cheddar and Monterey Jack, and a hint of fresh cilantro, they’re crunchy on the outside and gooey on the inside.

Whether you’re feeding a hungry crowd or just treating yourself, this recipe delivers restaurant-quality flavor with simple ingredients and fast prep.

Ingredients

Filling

  • 1 lb ground beef (80/20)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 tbsp chopped fresh cilantro

Tortillas & Frying

  • 8 large flour tortillas (10-inch)
  • 2 tbsp vegetable oil

For Serving

  • Sour cream
  • Salsa
  • Guacamole
  • Extra cilantro for garnish

Instructions

1. Cook the Filling

In a large skillet over medium-high heat, cook ground beef, onion, and garlic until beef is browned and onion is soft (about 5–7 minutes). Drain excess fat.

2. Season

Add cumin, chili powder, smoked paprika, salt, and pepper. Stir and cook for 1 minute until fragrant. Remove from heat and mix in both cheeses and cilantro.

3. Assemble Chimichangas

Warm tortillas slightly to make them flexible. Spoon about ⅓ cup of filling into the center of each tortilla. Fold in the sides, then roll tightly from one edge, seam-side down.

4. Fry Until Crispy

Heat oil in a skillet over medium heat. Fry chimichangas seam-side down for 2–3 minutes per side until golden brown. Use tongs to flip carefully.

5. Drain & Serve

Place fried chimichangas on paper towels to absorb excess oil. Slice in half or serve whole. Garnish with cilantro and serve with sour cream, salsa, and guacamole.

Time Breakdown

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: ~25 minutes

Tips for Success

  • Don’t overfill: Too much filling makes them hard to seal.
  • Seal tightly: Tuck in ends and roll firmly to prevent leaks.
  • Use a thermometer: Oil should be around 350°F for perfect crispiness.
  • Keep warm: Place finished chimichangas in a low oven while frying the rest.

Variations to Try

  • Spicy Kick: Add diced jalapeños or hot sauce to the filling.
  • Veggie Version: Swap beef for black beans, corn, and sautéed peppers.
  • Baked Option: Brush with oil and bake at 400°F for 20 minutes.
  • Breakfast Style: Use scrambled eggs, sausage, and cheese.

Storage & Reheating

  • Store: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat: Bake at 350°F for 15–20 minutes or air fry for extra crispiness.
  • Freeze: Wrap uncooked chimichangas tightly and freeze. Fry straight from frozen, adding a few extra minutes.

Final Thoughts

These chimichangas are crispy, cheesy, and totally addictive. They’re perfect for casual dinners, party platters, or anytime you want a little Tex-Mex magic.

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