Crispy Beef and Cheese Chimichangas (Olivia's Family Tradition)

Crispy Beef and Cheese Chimichangas on a dark plate, showcasing its golden, bubbly exterior with a dollop of sour cream, cilantro, and melted cheese inside.

Crispy Beef and Cheese Chimichangas (Olivia's Family Tradition)

These Crispy Beef and Cheese Chimichangas are the ultimate easy family dinner! Get the secret to a golden, satisfying crunch with a savory ground beef and cheese filling, perfect for frying, baking, or the air fryer.

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Course: Dinner

Cuisine: American, Tex-Mex

Keyword: air fryer chimichanga, Crispy Beef and Cheese Chimichangas, easy chimichanga recipe, family dinner, ground beef recipe

Prep Time: 20

Cook Time: 10

Cooling Time: 5

Total Time: 35

Servings: chimichangas (Serves 3-6 people)

Calories: 450kcal

Cost: $15

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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