Crispy, golden chimichangas filled with seasoned ground beef and melted cheese make for a hearty Mexican-inspired meal that’s easy to prepare and wonderfully satisfying. Each bite offers a perfect combination of bold spices, gooey cheese, and a crunchy exterior that I find absolutely irresistible.
Ingredients
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
6 large flour tortillas
1/4 cup fresh cilantro, chopped (optional)
Vegetable oil, for frying
Sour cream, salsa, and guacamole for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large skillet over medium heat, I cook the ground beef with onion and garlic until the beef is browned and the onion softens, about 6-8 minutes. Then, I drain any excess fat.
I stir in cumin, chili powder, smoked paprika, salt, and pepper, cooking for another 2 minutes until the spices are fragrant. After removing from heat, I mix in half of the shredded cheeses and the cilantro if I’m using it.
I warm the tortillas slightly to make them pliable. Then, I spoon about 1/3 cup of the beef mixture onto the center of each tortilla, fold in the sides, and roll tightly into a burrito shape.
Next, I heat about 1 inch of vegetable oil in a deep skillet over medium-high heat until shimmering. I carefully fry each chimichanga seam side down until golden and crispy, about 2-3 minutes per side. Once fried, I drain them on paper towels.
While they’re still hot, I sprinkle the remaining cheese on top or stuff it inside before frying, depending on my mood. I serve them warm with sour cream, salsa, and guacamole.
Servings and timing
This recipe makes 6 chimichangas and takes about 35 minutes total — 15 minutes prep and 20 minutes cooking time. It’s a perfect meal to prepare when I want something flavorful but not time-consuming.
Variations
Sometimes, I like to swap the ground beef for shredded chicken or even sautéed vegetables to make it vegetarian-friendly. Adding jalapeños or a pinch of cayenne pepper gives it a spicy kick. For a lighter version, baking the chimichangas instead of frying works well too, although they won’t be as crispy. I also enjoy experimenting with different cheese blends or adding black beans for extra texture.
Storage/Reheating
I usually store leftover chimichangas in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a preheated oven at 375°F (190°C) for about 10 minutes to bring back the crispiness. Microwaving works if I’m in a hurry, but the exterior gets a bit soggy. For longer storage, these chimichangas freeze well—just wrap them tightly and freeze for up to 2 months. Reheat from frozen in the oven for best results.
FAQs
Can I bake chimichangas instead of frying them?
Yes, baking is a great alternative if I want to reduce oil usage. I brush the rolled chimichangas lightly with oil, place them on a baking sheet, and bake at 400°F (200°C) for about 20 minutes or until crispy and golden.
What type of cheese works best for chimichangas?
I find cheddar and Monterey Jack cheeses work perfectly because they melt well and add rich flavor. You can also use mozzarella, pepper jack, or a Mexican cheese blend.
Can I make chimichangas ahead of time?
Absolutely. I prepare and assemble them ahead, then store in the fridge before frying. They also freeze well uncooked, so I fry them fresh when ready to eat.
How do I prevent chimichangas from falling apart while frying?
Making sure to roll them tightly and sealing the edges well helps a lot. I also fry seam side down first to keep them intact.
What should I serve with chimichangas?
I love serving them with classic Mexican sides like sour cream, guacamole, salsa, Mexican rice, or refried beans. A simple salad also complements the richness nicely.
Conclusion
Making beef and cheese chimichangas is one of my favorite ways to enjoy a flavorful, comforting meal that feels both indulgent and homemade. The crispy outside combined with the savory, cheesy filling always hits the spot, and the recipe is simple enough to fit into a busy schedule. Whether I’m cooking for family or friends, this dish is always a crowd-pleaser that leaves everyone asking for seconds.
Recipe:
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Beef and Cheese Chimichangas
- Total Time: 35 minutes
- Yield: 6 chimichangas
- Diet: Halal
Description
Crispy, golden chimichangas filled with seasoned ground beef and melted cheese make for a hearty Mexican-inspired meal that’s easy to prepare and wonderfully satisfying.
Ingredients
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
6 large flour tortillas
1/4 cup fresh cilantro, chopped (optional)
Vegetable oil, for frying
Sour cream, salsa, and guacamole for serving
Instructions
- In a large skillet over medium heat, cook the ground beef with onion and garlic until the beef is browned and the onion softens, about 6-8 minutes. Drain any excess fat.
- Stir in cumin, chili powder, smoked paprika, salt, and pepper, cooking for another 2 minutes until the spices are fragrant.
- Remove from heat and mix in half of the shredded cheeses and the cilantro if using.
- Warm the tortillas slightly to make them pliable.
- Spoon about 1/3 cup of the beef mixture onto the center of each tortilla, fold in the sides, and roll tightly into a burrito shape.
- Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat until shimmering.
- Carefully fry each chimichanga seam side down until golden and crispy, about 2-3 minutes per side.
- Drain on paper towels once fried.
- While still hot, sprinkle the remaining cheese on top or stuff it inside before frying, based on preference.
- Serve warm with sour cream, salsa, and guacamole.
Notes
For a vegetarian version, substitute ground beef with sautéed vegetables or beans.
To add heat, include jalapeños or cayenne pepper in the filling.
Baking instead of frying results in a less crispy but lighter chimichanga.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 375°F oven for about 10 minutes to retain crispiness.
Freeze uncooked chimichangas for up to 2 months; reheat in oven from frozen.
Ensure tight rolling and frying seam side down first to prevent falling apart.
Serve with Mexican rice, refried beans, or a simple salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
