Golden, crunchy, and filled with savory beef and melty cheese—these chimichangas are a Tex-Mex favorite you can make right in your own kitchen.

Why You’ll Love This Recipe

• Crispy on the outside, cheesy inside – Perfect texture in every bite

• Customizable toppings – Serve it your way with all the Tex-Mex fixings

• Family-friendly – Kids and adults both love these

• Easy to make at home – No need to hit a restaurant for your chimichanga fix

Ingredients

For the Filling:

• 1 lb ground beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp paprika

• Salt and black pepper, to taste

• ½ cup salsa

• 1 cup shredded cheddar cheese

For the Chimichangas:

• 6 large flour tortillas

• Vegetable oil, for frying

• Optional: Toothpicks for securing

Optional Toppings:

• Sour cream

• Guacamole

• Salsa

• Shredded lettuce

• Diced tomatoes

• Jalapeños

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 chimichangas
Calories: 390 kcal per serving

Step 1: Cook the Beef Filling

In a large skillet over medium heat, cook the ground beef and chopped onion until browned and cooked through. Drain off any excess grease.
Stir in garlic, cumin, chili powder, paprika, salt, and pepper. Cook for another 1–2 minutes until fragrant.
Add the salsa and simmer for 3–4 minutes. Remove from heat and stir in shredded cheese.

Step 2: Assemble the Chimichangas

Lay out the flour tortillas. Spoon about ⅓ cup of the beef filling onto the center of each.
Fold in the sides, then roll up tightly from bottom to top, like a burrito.
Secure with toothpicks if needed to keep them sealed during frying.

Step 3: Fry Until Golden

In a deep skillet, heat about ½ inch of vegetable oil over medium heat.
Carefully place chimichangas seam-side down in the hot oil. Fry for 2–3 minutes per side, or until golden brown and crispy.
Remove and drain on paper towels.

Step 4: Serve and Enjoy

Take out any toothpicks and serve chimichangas hot with your favorite toppings: sour cream, guacamole, salsa, lettuce, tomatoes, or jalapeños.

Tips & Variations

• Baking option: Brush with oil and bake at 400°F for 20–25 minutes, flipping once.

• Make ahead: Assemble and freeze before frying. Thaw and fry when ready to eat.

• Switch it up: Use shredded chicken, ground turkey, or black beans for variety.

• Cheese options: Try Monterey Jack, Pepper Jack, or a Mexican blend.

Serving Suggestions

Pair with Mexican rice, refried beans, or a corn salad for a complete Tex-Mex meal.
Serve with a side of chips and queso or fresh pico de gallo.

Storage & Reheating

• Store: Refrigerate leftover chimichangas in an airtight container for up to 3 days.

• Reheat: Use an oven or air fryer for best crispiness. Avoid the microwave if possible—it softens the crust.

• Freeze: Wrap tightly and freeze unbaked or cooked chimichangas for up to 2 months.

Frequently Asked Questions

Can I air fry these instead of deep frying?

Yes! Spray with oil and air fry at 375°F for about 8–10 minutes, flipping halfway through.

What’s the difference between a burrito and a chimichanga?

A chimichanga is a deep-fried burrito, giving it a crisp, golden shell.

Can I use corn tortillas?

Corn tortillas are more likely to crack during frying—flour tortillas work best for chimichangas.

Final Thoughts

These Crispy Beef & Cheese Chimichangas are everything you love about Tex-Mex—crunchy, cheesy, and full of flavor. Whether you’re frying them up for game day, a family dinner, or meal prep, they’re guaranteed to satisfy every craving. Don’t forget the toppings!