Crispy Beef Cheese Chimichangas

Crispy beef and cheese chimichangas bring restaurant-worthy comfort straight to your kitchen Joyfully golden and stuffed with seasoned beef and melty cheese they are my go-to for feeding a crowd or treating myself after a busy week

The first time I served these for a movie night they disappeared almost instantly My sister now requests them for every family birthday

Ingredients

• Ground beef: 80 percent lean gives you rich savory flavor without too much grease Choose fresh beef that is bright red and has a clean smell
• Onion and garlic: finely chopped They start everything with deep aroma and a subtly sweet base
• Green and red bell peppers: diced These add color sweetness and crunch Choose ones that feel firm and glossy
• Tomato paste: This intensifies the beef flavor Look for concentrated paste with a deep brick red color
• Beef broth or water: Lends moisture and richness The higher the quality of broth the more flavorful your filling
• Ground cumin, chili powder, smoked paprika, coriander, oregano and cayenne: Traditional Mexican-inspired spices Pick the freshest you can and try to use Mexican oregano if possible for its earthy citrusy notes
• Cheddar cheese, Monterey Jack or mozzarella, Queso fresco or feta: for extra tang Use blocks you grate yourself for best melt
• Flour tortillas: Choose soft sturdy ones at least ten inches wide so you can pack in plenty of filling
• Sour cream or cream cheese: Spreads easily to boost creaminess Look for full-fat versions for the richest taste
• Fresh cilantro: for sprinkling Choose vibrant leaves and wash well
• Vegetable oil: for shallow frying Use a light flavor neutral oil like sunflower or canola
• Optional toppings: like sour cream guacamole salsa pico de gallo lettuce green onions or jalapeño slices Let everyone mix and match for fun

Step-by-Step Instructions

Prepare the Beef Filling:

Start by heating oil in a large skillet over medium heat Add onion and let it cook for about three minutes until translucent Add garlic and bell peppers and sauté for another minute or two You want them to soften but not brown Increase heat a bit and add ground beef Break it up with your spoon and let it brown fully for five or six minutes Once browned carefully drain any extra fat from the pan

Season and Simmer:

Stir in tomato paste and let it toast in the beef for one minute Sprinkle in all the spices salt and pepper Mix everything together so every bit of beef gets coated Pour in beef broth Reduce heat to low and simmer gently for five minutes stirring occasionally You want a thick saucy consistency Take off the heat and let cool so it is easier to handle and does not steam up your tortilla

Prepare the Cheese Blend:

In a medium bowl mix together cheddar Monterey Jack and queso fresco This blend should be fluffy and loose not packed so it sprinkles easily

Assemble the Chimichangas:

Lay one tortilla flat on your work surface Spread a thin layer of sour cream or cream cheese across the center Place half a cup of the beef mixture in the middle Sprinkle a generous handful of the cheese blend over the meat Fold in the sides first then roll tightly from the bottom upwards making sure to enclose the filling completely Use a toothpick to secure if you are worried about it unraveling

Fry or Bake the Chimichangas:

For frying pour vegetable oil into a deep skillet to a one inch depth Heat over medium heat until hot Test by dipping in a small piece of tortilla it should sizzle Place chimichangas seam side down using tongs Fry two to three minutes per side until golden brown and crunchy Move to a paper towel lined plate to drain For air frying brush each chimichanga with oil set in a preheated air fryer at four hundred degrees and cook for eight to ten minutes flipping halfway For oven baking brush with oil or butter and bake at four hundred degrees for twenty to twenty five minutes turning once

Serve:

Let the chimichangas rest a few minutes then top with your favorite garnishes Like them hot with cold sour cream creamy guacamole crisp lettuce and tangy salsa Serve right away for the best crunch

Pin it

For me the cheddar cheese is always the winner Its sharp bite pairs perfectly with the warming spices in the filling One of my favorite memories is making a giant tray of these for a potluck and seeing kids and adults alike line up for seconds

Storage Tips

Keep leftover chimichangas in an airtight container in the fridge for up to three days For the crispiest reheat use an oven toaster oven or air fryer Microwave is quick but the crust softens You can also assemble in advance wrap tightly in plastic and store chilled for up to a day before cooking

Ingredient Substitutions

If you are out of ground beef try chicken turkey or even crumbled tofu for a lighter filling If dairy free just skip the cheese or use a favorite vegan substitute Whole wheat tortillas add fiber and a rustic flavor Mix in black beans corn or sautéed mushrooms for an extra boost

Serving Suggestions

Chimichangas are a meal by themselves but love a fresh salad on the side Try with shredded cabbage slaw lime wedges sliced avocado or a drizzle of hot sauce For a party slice each into halves or thirds as a hand held appetizer

Cultural Context

Chimichangas are a beloved staple in Tex Mex and Southwestern American cooking Their origins are joyfully debated but most agree they represent the collision of crispy technique and classic burrito comfort They invite you to play with fillings and make them your own

Frequently Asked Questions

→ How do you keep chimichangas crispy?

Drain on paper towels after frying, avoid overfilling, and ensure oil is at the proper temperature for a crisp shell.

→ Can you bake or air fry instead of deep frying?

Yes, brush with oil and bake or air fry until golden for a lighter, still-crispy alternative to shallow frying.

→ What cheese works best inside?

Sharp cheddar blends great flavor with Monterey Jack's creaminess for a balanced, gooey result inside each bite.

→ How do you prevent bursting during cooking?

Don’t overfill, cool filling slightly, and fold tortillas tightly, using toothpicks if needed to keep everything secure.

→ Can these be made ahead?

Yes, fill and roll them in advance, refrigerate up to 24 hours, and cook just before serving for best texture.

→ What side dishes pair well?

Fresh salsa, guacamole, shredded lettuce, and pico de gallo are classic accompaniments that add brightness and freshness.