Description
These Crispy Beef & Cheese Chimichangas are golden and crunchy, filled with seasoned ground beef, melty cheese, and fried to crispy perfection. Packed with bold Tex-Mex flavors, they’re perfect for a quick weeknight dinner or a fun handheld meal. Serve with salsa, sour cream, or guacamole for the ultimate comfort food experience.
Ingredients
- 8 large flour tortillas (10-inch)
- 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 (plus more for garnish)
- 2 tbsp vegetable oil (for frying)
- Sour cream, salsa, and guacamole for serving
Instructions
- Cook the Filling: In a large skillet over medium-high heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is softened (about 5–7 minutes). Drain any excess fat.
- Season the Beef: Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook for another minute until fragrant. Remove from heat and mix in the shredded cheddar cheese, Monterey Jack cheese, and chopped cilantro.
- Assemble the Chimichangas: Warm the tortillas slightly to make them pliable. Spoon about ⅓ cup of the beef-cheese mixture onto the center of each tortilla. Fold in the sides, then roll up tightly from one edge, keeping the seam on the bottom.
- Fry the Chimichangas: Heat 2 tbsp of vegetable oil over medium heat in a large skillet. Once shimmering, add chimichangas seam-side down. Fry for 2–3 minutes per side until golden brown and crispy, turning carefully with tongs.
- Drain: Remove chimichangas and place them on a plate lined with paper towels to absorb excess oil.
- Serve: Slice each chimichanga in half or serve whole. Garnish with extra cilantro and offer sour cream, salsa, and guacamole on the side.
Notes
- You can swap out the beef for ground chicken or turkey for a lighter version.
- For an extra crunch, you can bake the chimichangas at 400°F for 15-20 minutes instead of frying them.
- Add jalapeños or hot sauce to the filling for an extra spicy kick.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Main Course, Tex-Mex
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
