Name: Beef and Cheese Chimichangas with Crispy Tortillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb ground beef; 1 onion (chopped); 2 cloves garlic (minced); 1 tsp chili powder; 1 tsp ground cumin; 0.5 tsp smoked paprika; to taste salt and pepper; 4 large flour tortillas; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; as needed oil (for frying)

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If you’ve ever bitten into a perfectly crisp chimichanga at a restaurant and wondered how to recreate that magic at home, this recipe is your answer. Beef and Cheese Chimichangas with Crispy Tortillas deliver everything you crave—golden crunch on the outside, juicy seasoned beef on the inside, and stretchy melted cheese in every bite. Best of all, they’re surprisingly easy to make and ready in just 30 minutes.

Chimichangas are a beloved Tex-Mex classic, often associated with deep-fried burritos packed with bold flavors. While their exact origin is debated, one thing is certain: they’ve earned a permanent place in comfort-food culture. This homemade version focuses on balanced seasoning, crispy tortillas, and a filling that’s rich without being heavy.

Whether you’re cooking for a family dinner, game night, or a casual weekend treat, this recipe checks every box—fast, satisfying, and crowd-pleasing.

Why You’ll Love This Chimichanga Recipe

Crispy, golden tortillas without sogginess
Flavor-packed beef filling with melted cheese
Ready in just 30 minutes from start to finish
Easy to customize with different cheeses or add-ins
Perfect for dinner, parties, or meal prep

Unlike store-bought frozen chimichangas, these are made fresh with simple ingredients you likely already have in your kitchen.

Ingredients

For the Beef Filling

Ground beef
Onion, finely chopped
Garlic, minced
Chili powder
Ground cumin
Smoked paprika
Salt
Black pepper

For Assembly

Large flour tortillas
Shredded cheddar cheese
Shredded Monterey Jack cheese

For Cooking

Neutral oil (vegetable or canola)

Optional Garnishes

Chopped cilantro
Sour cream
Salsa or pico de gallo
Lime wedges

Instructions

Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
Add chopped onion and cook for 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds.
Season the beef mixture with chili powder, cumin, smoked paprika, salt, and black pepper. Stir well and remove from heat.
Warm tortillas slightly so they’re pliable. Lay one tortilla flat and spoon beef filling into the center.
Sprinkle shredded cheddar and Monterey Jack cheese over the beef.
Fold in the sides of the tortilla, then roll tightly into a burrito shape.
Heat oil in a skillet over medium-high heat. Place chimichangas seam-side down and cook until golden and crispy, turning carefully on all sides.
Remove and drain briefly on paper towels.
Serve hot with sour cream, salsa, and fresh garnishes.

Tips for Extra-Crispy Chimichangas

Don’t overfill the tortillas—this prevents splitting
Make sure oil is hot before frying
Always start frying seam-side down
Drain briefly to keep tortillas crisp

Easy Variations

Spicy: Add jalapeños or hot sauce to the beef
Cheesy: Use pepper jack or queso blend
Baked Option: Brush with oil and bake at 400°F for 20–25 minutes
Air Fryer: Cook at 375°F for 8–10 minutes, flipping once

Serving Suggestions

Serve chimichangas with Mexican rice, refried beans, or a simple green salad. They also pair beautifully with guacamole, queso dip, or fresh corn salsa.

Fun Food Fact

The word chimichanga is often said to be a playful exclamation that stuck—proof that even kitchen accidents can become legends.