Cheesy Beef Chimichangas Fiesta (Print Version)
# Ingredients:
→ Beef Filling
01 -
500 g ground beef
02 -
1 medium onion, finely chopped
03 -
3 cloves garlic, minced
04 -
1 small green bell pepper, finely diced
05 -
1 small red bell pepper, finely diced
06 -
2 tablespoons tomato paste
07 -
100 ml beef broth or water
08 -
1 teaspoon ground cumin
09 -
1 teaspoon chili powder
10 -
0.5 teaspoon smoked paprika
11 -
0.5 teaspoon ground coriander
12 -
0.5 teaspoon dried oregano
13 -
0.25 teaspoon cayenne pepper
14 -
Salt and black pepper, to taste
15 -
1 tablespoon olive oil or vegetable oil
→ Assembly
16 -
150 g shredded cheddar cheese
17 -
100 g shredded Monterey Jack or mozzarella
18 -
50 g crumbled queso fresco or feta
19 -
6 large flour tortillas
20 -
2 tablespoons sour cream or cream cheese
21 -
2 tablespoons chopped fresh cilantro
→ Cooking
22 -
Vegetable oil, for shallow frying
# Instructions:
01 -
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 3 minutes until softened. Incorporate garlic and bell peppers, cooking for an additional 1 to 2 minutes until fragrant.
02 -
Add ground beef to the skillet, breaking it apart with a utensil. Cook until no longer pink and browned evenly, about 5 to 6 minutes. Remove any excess fat from the pan.
03 -
Stir in the tomato paste and cook for 1 minute. Add cumin, chili powder, smoked paprika, coriander, oregano, cayenne (if desired), salt, and black pepper. Pour in beef broth, reduce heat to low, and simmer mixture for 5 minutes until slightly thickened. Remove from heat and allow to cool briefly.
04 -
In a separate bowl, combine shredded cheddar, Monterey Jack or mozzarella, and queso fresco or feta.
05 -
Lay one flour tortilla flat. Spread a thin layer of sour cream or cream cheese in the center. Spoon approximately 80 ml (1/2 cup) of beef filling onto the middle, sprinkle with a generous portion of cheese blend and some fresh cilantro if using. Fold sides inward, then roll up tightly from the bottom to encase filling. Repeat for remaining tortillas.
06 -
For Shallow Frying: Heat 2–3 cm of vegetable oil in a large skillet over medium heat until oil reaches 180°C. Place chimichangas seam-side down and fry for 2 to 3 minutes per side until golden and crispy. Drain briefly on paper towels. For Air Fryer: Preheat to 200°C. Lightly brush assembled chimichangas with oil, arrange seam-side down in the basket, and air fry 8 to 10 minutes, turning halfway. For Oven-Baked: Preheat oven to 200°C, brush chimichangas with oil or melted butter, place seam-side down on a baking tray, and bake 20 to 25 minutes, flipping halfway through.
07 -
Serve chimichangas hot garnished with additional sour cream, guacamole, salsa, or shredded lettuce as desired.
# Notes:
01 -
Do not overfill tortillas to avoid leakage during cooking; allow beef mixture to cool slightly before filling for best texture.
02 -
A blended cheese mix provides ideal flavor balance and melt; sealing tightly ensures chimichangas remain intact during frying or baking.
03 -
Prepare beef filling ahead and refrigerate to streamline assembly for busy evenings.
04 -
For enhanced heat, include diced jalapeño in the filling, adjusting quantity to taste.