Description

Crispy beef and cheesy chimichangas filled with seasoned ground beef, salsa, and melted cheese, then pan-fried until golden and crunchy. Serve them hot with your favorite fresh toppings for an easy comfort-food dinner.

Ingredients

1 lb ground beef

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

1 teaspoon salt

1/4 teaspoon black pepper

1/2 cup salsa or diced tomatoes

1 cup shredded cheddar cheese or Mexican blend

6 large flour tortillas

2 tablespoons oil, for brushing or frying

Fresh cilantro, optional

Sour cream, optional

Salsa, optional

Diced tomatoes, optional

Guacamole, optional

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Instructions

Heat a large skillet over medium heat. Add the ground beef and chopped onion and cook for 5–7 minutes, breaking up the beef as it cooks, until browned and the onion is softened.
Drain any excess grease. Add the garlic, cumin, chili powder, paprika, salt, and black pepper. Cook for 1–2 minutes, stirring frequently, until fragrant.
Stir in the salsa or diced tomatoes and cook until the beef mixture thickens slightly. Remove from the heat and let the filling cool for a few minutes.
Warm the flour tortillas briefly until soft and flexible.
Place approximately 1/4 cup of the beef mixture in the center of each tortilla and top with shredded cheese.
Fold the sides of each tortilla inward over the filling, then roll tightly into a burrito shape.
Heat the oil in a clean skillet over medium heat. Place the chimichangas seam-side down and cook for approximately 2–3 minutes per side, turning carefully, until crisp and golden brown on all sides.
Transfer the cooked chimichangas to a paper towel-lined plate to drain excess oil.
Serve immediately with optional sour cream, salsa, guacamole, diced tomatoes, and fresh cilantro.

Notes

For chicken chimichangas, substitute shredded cooked chicken for the ground beef and season it with the same spices and salsa.

Add refried beans or drained black beans to the beef mixture for a heartier filling.

For extra heat, add diced jalapeños, cayenne pepper, hot salsa, crushed red pepper, or serve with hot sauce.

For extra-cheesy chimichangas, increase the cheese or use a combination of cheddar, Monterey Jack, pepper Jack, or Mexican cheese blend.

To bake instead of pan-frying, brush the assembled chimichangas lightly with oil and bake at 400°F (200°C) until golden and crisp, turning as needed for even browning.

Avoid overfilling and place the chimichangas seam-side down first to help keep them securely closed during cooking.

Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.

For longer storage, wrap cooled chimichangas individually and freeze in a freezer-safe container or bag for up to 2–3 months.

Reheat in an oven or air fryer for the crispiest results. Frozen chimichangas can be thawed overnight or reheated from frozen with additional cooking time.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan Fry
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 chimichanga
Calories: 420 kcal
Sugar: 3 g
Sodium: 780 mg
Fat: 24 g
Saturated Fat: 9 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 31 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 65 mg