Beef and Cheese Chimichangas
Crispy beef and cheese chimichangas filled with seasoned ground beef, melty cheese, and fried to golden perfection — a classic Tex-Mex favorite.
Equipment
- Large Skillet
- Deep Pan or Dutch Oven
- Tongs
Ingredients
Beef Filling
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp paprika
- salt to taste
- black pepper to taste
Assembly
- 6 large flour tortillas
- 1 ½ cups shredded Mexican blend cheese or cheddar
- 2 cups vegetable oil for frying
Instructions
- In a large skillet over medium heat, cook ground beef and onion until beef is browned. Drain excess fat.
- Add garlic, chili powder, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant. Remove from heat.
- Lay tortillas flat and spoon beef mixture into the center. Top with shredded cheese.
- Fold in sides and roll tightly into burrito shape.
- Heat oil in a deep pan to 350°F (175°C). Fry chimichangas seam-side down until golden and crispy, about 3–4 minutes per side.
- Remove and drain on paper towels. Serve hot with sour cream, salsa, or guacamole.
Notes
These can also be baked or air-fried for a lighter option. Add beans or rice to the filling for extra heartiness.