Are you ready for the ultimate comfort food experience with an irresistible crunch? Forget soggy imitations, this recipe for Crispy Beef and Cheese Chimichangas delivers a golden, satisfying exterior and a rich, savory filling every single time. Perfect for a fun weekend dinner or your next game day spread, we'll show you the simple secrets to achieving that perfect, restaurant-quality crispness right in your own kitchen.
Get ready to wrap, fry, and enjoy! This is a beef and cheese chimichanga recipe that's become our Friday night tradition. I first made these easy crispy beef and cheese chimichangas after Adam asked if we could make "giant fried tacos" for dinner. That's basically what a chimichanga is, and once I realized how simple they were to make at home, they became a regular request.
Jump to:
- Why You'll Love This Crispy Beef and Cheese Chimichangas
- Ingredients for Crispy Beef and Cheese Chimichangas
- How to Make Crispy Beef and Cheese Chimichangas
- My Top Tips for This Recipe
- Making Crispy Beef and Cheese Chimichangas with My Family
- Substitutions for Crispy Beef and Cheese Chimichangas
- Variations on Crispy Beef and Cheese Chimichangas
- Equipment for Crispy Beef and Cheese Chimichangas
- Storage Tips for Crispy Beef and Cheese Chimichangas
- Adam's Tip for Crispy Beef and Cheese Chimichangas
- FAQ about Crispy Beef and Cheese Chimichangas
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Crispy Beef and Cheese Chimichangas
- Golden and crispy: The golden brown tortilla exterior gives you that perfect crunch with every bite, making these deep-fried chimichangas irresistible.
- Packed with flavor: The ground beef filling combined with beans and cheese combination creates a hearty, satisfying Tex-Mex style dish that's restaurant-quality.
- Versatile cooking methods: Make them fried, try baked beef and cheese chimichangas, or use the beef and cheese chimichanga air fryer method for a lighter version.
Ingredients for Crispy Beef and Cheese Chimichangas
This beef chimichanga recipe uses simple ingredients that come together quickly. The key is using flour tortillas large size so you can fit plenty of filling inside. You can also make these as beef bean and cheese chimichanga style by adding refried beans to the mix.
What You'll Need
For the Beef Filling:
- 1 pound ground beef
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup salsa
- ½ cup refried beans (optional)
For Assembly:
- 6 large flour tortillas (10-inch size)
- 2 cups shredded Mexican cheese blend (or cheddar)
- Vegetable oil for frying (about 2 cups)
For Serving:
- Sour cream
- Guacamole
- Salsa
- Shredded lettuce
- Diced tomatoes
Why These Ingredients Matter
- Ground beef: Provides the hearty base for the filling and cooks quickly. You can also use shredded beef for a different texture in your shredded beef and cheese chimichangas.
- Flour tortillas: Large flour tortillas are essential because they're flexible enough to fold without cracking and create that perfect crispy exterior when fried.
- Mexican cheese blend: Melts beautifully inside the chimichanga and adds that gooey, cheesy texture everyone loves.
How to Make Crispy Beef and Cheese Chimichangas
Step-by-Step Directions
- In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is softened, about 6 to 8 minutes.
- Add the minced garlic, chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
- Stir in the salsa and refried beans (if using). Simmer for 3 to 4 minutes until the mixture thickens slightly. Remove from heat and let cool for 5 minutes.
- Warm the tortillas slightly to make them pliable. Microwave them for 20 to 30 seconds wrapped in a damp paper towel.
- Place one tortilla on a flat surface. Add about ⅓ cup of the beef mixture to the center, then top with about ⅓ cup of shredded cheese.
- Fold the sides of the tortilla in, then roll it up tightly from the bottom, like a burrito. Secure with toothpicks if needed.
- Repeat with the remaining tortillas and filling.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F.
- Carefully place 1 to 2 chimichangas in the hot oil, seam-side down. Fry for 2 to 3 minutes per side until golden brown.
- Remove and drain on paper towels. Remove toothpicks before serving.
- Serve hot with sour cream, guacamole, salsa, lettuce, and tomatoes.
Hint: For the beef and cheese chimichanga air fryer method, brush the chimichangas with oil and air fry at 400°F for 8 to 10 minutes, flipping halfway through. For baked beef and cheese chimichangas, brush with oil and bake at 425°F for 20 to 25 minutes until crispy.
My Top Tips for This Recipe
Make sure your oil is at the right temperature before frying. If it's too hot, the outside will burn before the inside heats through. If it's too cool, the chimichangas will absorb too much oil and become greasy. A thermometer is your best friend here. This attention to temperature control is similar to what we do with our crab brulee recipe, where precision makes all the difference in the final result.
Making Crispy Beef and Cheese Chimichangas with My Family
Last Friday, Adam helped me roll the chimichangas. He watched me fold the first one and said, "That looks like wrapping a present, but with food." I laughed and let him try the next one. His first attempt was a little loose, but by the third one, he had it down.
When we sat down to eat, Adam bit into his chimichanga and cheese oozed out. "Mom, this is like a crunchy cheese explosion," he said with his mouth full. Grandma Viola, who was visiting, tried hers and nodded approvingly. "These are good," she said. "But next time, let's try the beef and potato chimichangas version I used to make. You'd love them."
Substitutions for Crispy Beef and Cheese Chimichangas
- Protein: Use shredded chicken, ground turkey, or even pulled pork instead of beef for different flavors.
- Cheese: Try pepper jack for a spicy kick, or use a combination of cheddar and Monterey Jack.
- Tortillas: Whole wheat tortillas work if you want a slightly healthier option, though they may not crisp up quite as well.
- Beans: Add black beans or pinto beans instead of refried beans for a beef bean and cheese chimichanga with more texture.
Variations on Crispy Beef and Cheese Chimichangas
- Air fryer version: Make healthier beef and cheese chimichanga air fryer style with just a light brush of oil. They'll be crispy with less fat.
- Freezer-friendly: These are perfect as freezer-friendly dinner options. Assemble them, wrap individually in plastic wrap, and freeze for up to 3 months. Fry from frozen, adding 2 to 3 extra minutes.
- Breakfast chimichangas: Fill with scrambled eggs, chorizo, cheese, and potatoes for a morning twist on this Mexican dinner favorite.
Equipment for Crispy Beef and Cheese Chimichangas
- Large skillet: For cooking the beef filling and, if frying, deep enough to hold 2 inches of oil.
- Cooking thermometer: Essential for maintaining the correct oil temperature of 350°F for perfect golden chimichangas.
- Tongs: Makes it easy to flip the chimichangas while frying without breaking them.
- Paper towels: For draining excess oil and keeping the chimichangas crispy.
Storage Tips for Crispy Beef and Cheese Chimichangas
- Refrigerator: Store cooked chimichangas in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10 to 15 minutes to restore crispiness.
- Freezer: Freeze assembled but uncooked chimichangas for up to 3 months. Store as beef and cheese chimichanga frozen for easy weeknight meals.
- Reheating: Never reheat in the microwave as they'll become soggy. Use the oven or air fryer to maintain that crispy exterior.
These best crispy beef and cheese chimichangas are perfect for making ahead. Prepare a big batch on Sunday and you'll have quick dinners ready all week. They work great alongside our garlic parmesan chicken and potatoes when you're planning a week of hearty dinners.
Adam's Tip for Crispy Beef and Cheese Chimichangas
"Don't forget to let them cool for like a minute before you bite in. I learned that the hard way. The cheese inside is lava-hot and it will burn your mouth. Trust me."
FAQ about Crispy Beef and Cheese Chimichangas
What is the best cheese for a beef chimichanga?
The best cheese for a beef chimichanga is Mexican cheese blend, which typically includes cheddar, Monterey Jack, and sometimes queso quesadilla. This combination melts smoothly and has great flavor. Pepper jack adds a nice kick if you like spice, while straight cheddar works for a sharper taste. Avoid pre-shredded cheese with anti-caking agents if possible, as freshly shredded cheese melts better.
What is a good filling for chimichangas?
A good filling for chimichangas includes ground beef, shredded chicken, or carnitas as the protein base. Add refried beans or black beans for heartiness, cheese for creaminess, and sautéed vegetables like onions and peppers for flavor. The key is keeping the filling thick enough that it doesn't make the tortilla soggy. Rice can also be added, though traditional Mexican food recipes authentic style usually keeps rice on the side.
What are the ingredients in a chimichanga?
The ingredients in a chimichanga typically include large flour tortillas filled with seasoned meat (beef, chicken, or pork), beans, cheese, and sometimes rice or vegetables. The filled tortilla is then deep-fried until crispy and golden. Chimichangas are usually served with toppings like sour cream, homemade guacamole topping, salsa, lettuce, and tomatoes. Some versions include a white cheese sauce on top. For a chicken variation, check out this chicken chimichangas recipe.
What is the white sauce on top of chimichangas?
The white sauce on top of chimichangas is usually a creamy cheese sauce made from white American cheese or Monterey Jack melted with milk or cream, often seasoned with green chiles and cumin. Some restaurants use a sour cream-based sauce mixed with lime juice and cilantro. This creamy topping adds richness and complements the crispy exterior perfectly. You can make it at home by melting white cheese with a little milk and seasoning it to taste
Conclusion
And there you have it, your own batch of perfectly crispy, cheesy, and satisfying Beef Chimichangas! Whether you dipped them in salsa, sour cream, or guacamole, this recipe is guaranteed to become a family favorite. These Crispy Beef and Cheese Chimichangas are golden, cheesy, and packed with flavor that everyone will love.
Don't forget to pin this recipe so you can easily find it again the next time that comfort food craving hits. If you're looking for more crowd-pleasing dinners, try our chicken alfredo lasagna roll ups or brown sugar pineapple chicken for variety. We'd love to hear how yours turned out, share a photo and let me know! Enjoy.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Crispy Beef and Cheese Chimichangas:
recipe
Crispy Beef and Cheese Chimichangas (Olivia's Family Tradition)
Equipment
- 1 Large Skillet For cooking the filling and, if frying, needs to be deep enough for oil.
- 1 Cooking Thermometer Essential for monitoring the oil temperature (350°F) to avoid greasy chimichangas.
- 1 Tongs For safely flipping the chimichangas in the oil.
Ingredients
For the Beef Filling
- 1 pound ground beef Lean ground beef works best.
- ½ cup onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup salsa Use your favorite mild or medium salsa.
- ½ cup refried beans optional, for that classic beef bean and cheese chimichanga style
For Assembly
- 6 large flour tortillas 10-inch size is essential for easy rolling!
- 2 cups shredded Mexican cheese blend or shredded cheddar cheese
- 2 cups Vegetable oil For frying, or use cooking spray for air fryer method
Instructions
- This is the heart of the chimichanga! In your large skillet, cook the [ground beef] and [onion] over medium-high heat until the beef is browned. Olivia’s tip: Drain any excess grease before moving on, we want flavor, not sogginess!
- Now add the flavor! Stir in the [garlic], [chili powder], [cumin], [paprika], [salt], and [black pepper]. Cook for just one minute until the spices are fragrant. Then, stir in the [salsa] and [refried beans] (if using). Let it simmer for a few minutes until it thickens slightly, then remove it from the heat to cool for 5 minutes.
- You can’t rush the tortillas! Warm the [flour tortillas] slightly (about 20 seconds in the microwave wrapped in a damp paper towel). This makes them bendy and easy to roll, which is the most important part of making a tight chimichanga!
- Place about ⅓ cup of the filling mixture in the center of a tortilla, and top with ⅓ cup of [shredded Mexican cheese blend]. Fold the sides in, then roll it up tightly from the bottom, like a present (Little Olivia's favorite job!). You can secure it with a toothpick if needed.
- Heat about 2 inches of [Vegetable oil] in your deep skillet to 350°F. This temperature is key! Carefully place 1–2 chimichangas, seam-side down, into the oil. Fry for 2-3 minutes per side until they are perfectly golden brown and crispy. Drain them on paper towels and don't forget to remove the toothpicks before serving!
Notes
- Air Fryer Option: For a lighter, healthier Crispy Beef and Cheese Chimichanga Air Fryer style, brush the assembled rolls with a little oil and air fry at 400°F (200°C) for 8 to 10 minutes, flipping halfway through.
- Freezer Meal Prep: These are fantastic freezer meals! Assemble the chimichangas (do not fry them), wrap individually in plastic wrap, and freeze for up to 3 months. Fry directly from frozen, adding 2–3 extra minutes of cooking time.
- Reheating Tip: Never microwave leftovers! They turn soggy. Reheat in the oven or air fryer to bring back that crunch.
- The Cheese Lava Warning (Adam's Tip!): Always let the chimichangas cool for at least a minute before biting in. The filling is lava-hot!
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