The last time I visited my cousin Elena in Tucson, we spent a whole afternoon wandering through a neighborhood street market—not the big commercial kind, but the kind tucked into narrow alleys with hand-painted signs and folding tables. You could smell roasted peppers and warm cinnamon from half a block away.
One corner stall had fresh tortillas stacked in towers, still soft and warm from the griddle. The woman running it waved us over, and before I knew it, I was holding a paper plate piled with something she called a “chimichanga,” deep-fried and bubbling golden.
That bite stayed with me for weeks. I couldn’t stop thinking about the crunch of the tortilla giving way to a cheesy, beefy filling, all wrapped up in a bit of spice and sweetness. When I got home, I played around in my kitchen, trying to recreate that flavor—not too greasy, not too bland.
I kept it simple with lean ground beef, sharp cheddar, a bit of garlic and onion, and warm seasonings like cumin and chili powder. I folded them up in flour tortillas, just like she had, and pan-fried them until they puffed a little and turned golden.
Short Description
These crispy beef and cheese chimichangas are filled with seasoned ground beef, sharp cheddar, and golden sautéed onions, then pan-fried to perfection. A crunchy, satisfying twist on your favorite Tex-Mex flavors.
Key Ingredients
- 1 pound lean ground beef
- 1 cup shredded sharp cheddar cheese
- 6 large flour tortillas
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt to taste
- Freshly ground black pepper to taste
- Vegetable oil for frying
Tools Needed
- Large skillet
- Wooden spoon or spatula
- Tongs
- Deep frying pan or heavy-bottomed skillet
- Paper towels
- Plate or tray for draining
Cooking Instructions
Step 1: Sauté the Onions
Heat 1–2 tablespoons of vegetable oil in a large skillet over medium heat. Add diced onion and cook for about 4–5 minutes until softened and golden.
Step 2: Brown the Beef
Add minced garlic and ground beef to the skillet. Cook for 7–8 minutes, breaking up the beef with a spoon, until fully browned and cooked through.
Step 3: Season the Filling
Stir in cumin, chili powder, salt, and black pepper. Let the mixture simmer for 1–2 more minutes to let the spices bloom.
Step 4: Add the Cheese
Remove the skillet from heat and stir in the shredded cheddar cheese. Mix until cheese is melted and the filling is rich and creamy.
Step 5: Fill the Tortillas
Spoon the beef and cheese mixture evenly down the center of each tortilla. Fold the sides in, then roll tightly into a burrito-style wrap.
Step 6: Fry to Crispy Perfection
In a deep skillet, heat about ½ inch of vegetable oil over medium-high heat (around 350ºF). Place chimichangas seam-side down into the oil and fry for 3–4 minutes per side until golden and crispy. Don’t overcrowd the pan—cook in batches if needed.
Step 7: Drain and Serve
Transfer cooked chimichangas to a plate lined with paper towels. Let cool slightly, then serve warm with salsa, guacamole, or sour cream.
Why You’ll Love This Recipe
Flavor-Packed: The mix of ground beef, cheddar, and spices creates a bold, savory filling with every bite.
Kid-Approved: Crunchy, cheesy, and easy to hold—perfect for little hands and picky eaters.
Quick Weeknight Dinner: Comes together fast and doesn’t require any complicated prep.
Customizable: You can easily change the filling to match your taste or what’s in your fridge.
Freezer-Friendly: Make ahead and freeze—great for busy nights.
Mistakes to Avoid & Solutions
Overfilling the tortillas: Too much filling makes them hard to roll and can lead to tearing. Solution: Use about ⅓ cup of filling per tortilla and fold tightly.
Frying in oil that’s not hot enough: This causes soggy chimichangas. Solution: Heat oil to 350ºF and test with a small piece of tortilla before frying.
Skipping the drain step: Oil-soaked chimichangas lose their crunch. Solution: Always drain on paper towels right after frying.
Using pre-shredded cheese: It melts less smoothly due to anti-caking agents. Solution: Shred your own cheese for better texture.
Cooking at too high heat: The outside will brown too quickly, leaving the center cold. Solution: Stick to medium-high heat and monitor closely.
Serving and Pairing Suggestions
Main Dish: Serve hot with guacamole, sour cream, or your favorite salsa.
Side Dishes: Pair with cilantro-lime rice, black beans, or a simple green salad.
Drinks: Iced hibiscus tea, cold Mexican beer, or lime sparkling water complement the richness.
Serving Style: Perfect for casual dinners, family-style spreads, or wrapped in foil for picnics.
Storage and Reheating Tips
Refrigerating: Store cooled chimichangas in an airtight container for up to 3 days.
Freezing: Wrap tightly in foil, then place in freezer bags. Freeze for up to 2 months.
Reheating (Oven): Bake at 375ºF for 12–15 minutes until hot and crispy again.
Reheating (Air Fryer): Heat at 350ºF for 6–8 minutes to restore crunch.
Avoid microwave: It softens the tortilla and ruins the crispiness.
FAQs
1. Can I use ground turkey instead of beef?
Yes, ground turkey works well—just be sure to season it generously since it’s milder than beef.
2. What type of cheese melts best in chimichangas?
Sharp cheddar adds strong flavor, but Monterey Jack or pepper jack are great options too.
3. Can I bake these instead of frying?
Absolutely. Brush with oil and bake at 400ºF for 18–20 minutes, flipping halfway through for even browning.
4. How do I keep them from unrolling during frying?
Make sure the seam is on the bottom when placing in the oil, and press gently with tongs after placing.
5. Are these spicy?
They’re mildly spiced. If you want more heat, add chopped jalapeños or a dash of cayenne to the filling.
Tips & Tricks
Warm tortillas for 15 seconds in the microwave before filling—they’re easier to fold.
Use a toothpick to hold the seam shut if your tortilla won’t stay closed. Just remember to remove it before serving!
Double the batch and freeze extras for a quick meal on busy days.
Let the filling cool a bit before rolling to prevent steam from tearing the tortilla.
Serve buffet-style for a party with a toppings bar of guac, salsa, pico, and hot sauce.
Recipe Variations
1. Spicy Chicken Chimichangas
Swap ground beef for shredded cooked chicken
Use pepper jack cheese instead of cheddar
Add 1 tablespoon chopped chipotle peppers in adobo to the mix
Follow same steps, but reduce cooking time slightly if chicken is already cooked
2. Vegetarian Black Bean and Cheese Chimichangas
Replace beef with 1½ cups black beans, slightly mashed
Sauté with onions, garlic, cumin, and chili powder
Add 1 cup corn and 1 cup shredded cheese
Roll, fry, and serve with spicy tomato salsa
3. Breakfast Chimichangas
Cook 6 scrambled eggs with sautéed onions
Add ½ cup cooked crumbled breakfast sausage
Mix in cheddar cheese and roll into tortillas
Fry and serve with salsa verde or hot sauce
Final Thoughts
The house always gets quiet once the chimichangas hit the table. People focus—biting, crunching, nodding, reaching for salsa between chews. I like that kind of silence. It’s the kind that says, You did good. Sometimes, cooking doesn’t have to be a grand affair. A pan, a few ingredients, and a tortilla folded just right can bring you back to a memory, or make a new one right at your own table.
That’s the beauty of these little parcels—they don’t demand much, but they give plenty in return.
Crispy Beef And Cheese Chimichangas
Print ThisIngredients
- 1 pound lean ground beef
- 1 cup shredded sharp cheddar cheese
- 6 large flour tortillas
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt to taste
- Freshly ground black pepper to taste
- Vegetable oil for frying
Instructions
Step 1: Sauté the Onions
Heat 1–2 tbsp oil in a skillet over medium heat. Add diced onion and cook 4–5 minutes until soft and golden.
Step 2: Brown the Beef
Add garlic and ground beef. Cook 7–8 minutes, breaking it up, until fully browned.
Step 3: Season the Filling
Stir in cumin, chili powder, salt, and pepper. Let simmer 1–2 minutes.
Step 4: Add the Cheese
Remove from heat. Stir in cheddar until melted and creamy.
Step 5: Fill the Tortillas
Spoon filling into tortillas. Fold in sides and roll tightly like a burrito.
Step 6: Fry to Crispy Perfection
Heat ½ inch oil in a deep skillet over medium-high (about 350ºF). Fry chimichangas seam-side down, 3–4 minutes per side until golden. Work in batches.
Step 7: Drain and Serve
Place on paper towels to drain. Serve warm with salsa, guacamole, or sour cream.
