Crispy Beef and Cheese Chimichangas
These crispy beef and cheese chimichangas feature seasoned ground beef and gooey cheese wrapped in golden-brown tortillas – they can be fried, baked, or made in an air fryer for a delicious Mexican-inspired meal!
Equipment
- Large Skillet - For cooking the beef filling.
- Dutch Oven or Deep Fryer - For frying chimichangas.
- Air Fryer - For a healthier cooking method (optional).
- Baking Sheet - For baking chimichangas.
- Tongs - For flipping and handling hot chimichangas.
- Meat Thermometer - To ensure beef is fully cooked.
- Measuring Cups and Spoons - For accurate ingredient measurements.
- Paper Towels - To drain excess oil.
- Toothpicks - To secure the wrapped chimichangas.
Ingredients
For the Beef Filling:
- 1 lb Ground beef
- 1 Onion diced
- 3 cloves Garlic minced
- 1 can 4 oz Diced green chilies
- 1 packet Taco seasoning
- 1/2 cup Tomato sauce
- 1/2 cup Beef broth
For Assembly:
- 4 large Flour tortillas
- 2 cups Shredded cheese Mexican blend
- Vegetable oil for frying
For Toppings (optional):
- Sour cream
- Guacamole
- Pico de gallo
- Shredded lettuce
- Diced tomatoes
- Sliced black olives
- Fresh cilantro
Instructions
Prepare the Beef Filling:
- Heat a large skillet over medium heat. Add ground beef and cook until it starts to brown.
- Add diced onion and cook until the onion becomes translucent and the beef is no longer pink.
Season the Filling:
- Drain any excess fat. Stir in minced garlic and cook for 30 seconds.
- Add taco seasoning, diced green chilies, tomato sauce, and beef broth. Simmer for 10 minutes until thickened.
Set Up Assembly Station:
- Prepare a space for assembly with beef filling, tortillas, and shredded cheese.
- If frying, heat about 2 inches of oil in the Dutch oven or deep fryer to 350°F.
Assemble the Chimichangas:
- Place a tortilla on a flat surface. Add about 1/2 cup of the beef mixture and sprinkle with cheese.
- Fold the sides in and roll tightly, securing with a toothpick if needed.
Cook the Chimichangas:
- For frying: Place seam-side down in hot oil and fry until golden brown, about 2-3 minutes per side.
- For baking: Brush with oil and bake on a baking sheet for 20-25 minutes at 375°F.
- For air frying: Spray with oil and air fry at 375°F for 8-10 minutes.
Serve:
- Drain fried chimichangas on paper towels. Remove toothpicks before serving.
- Top with your favorite garnishes and enjoy!
Video
Notes
Feel free to customize the filling by adding vegetables such as bell peppers or spinach.
Leftover chimichangas can be stored in the fridge for up to 3-4 days or frozen for up to 3 months.
Reheat in the oven or air fryer for the best crisp texture.
Leftover chimichangas can be stored in the fridge for up to 3-4 days or frozen for up to 3 months.
Reheat in the oven or air fryer for the best crisp texture.