Crispy Beef Cheese Chimichangas (Printer-Friendly)
Golden, crunchy chimichangas with savory beef, sharp cheddar, and Monterey Jack cheeses in soft flour tortillas.
# What You’ll Need:
→ Tortillas
01 -
4 large soft flour tortillas
→ Filling
02 -
1 pound ground beef (80/20 lean-to-fat ratio)
03 -
1 medium yellow onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 teaspoon ground cumin
06 -
1 teaspoon chili powder
07 -
1 teaspoon smoked paprika
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon freshly ground black pepper
→ Cheese
10 -
1/2 cup shredded sharp cheddar cheese
11 -
1/2 cup shredded Monterey Jack cheese
→ Garnish
12 -
2 tablespoons freshly chopped cilantro
→ Frying
13 -
1/2 cup vegetable oil
→ To Serve
14 -
Sour cream
15 -
Salsa
16 -
Guacamole
# Steps to Make This:
01 -
Heat a large skillet over medium-high heat and add ground beef, chopped onion, and minced garlic. Cook, stirring occasionally, until the beef is browned and onions are softened, about 7 minutes. Drain excess fat for a less greasy filling.
02 -
Sprinkle ground cumin, chili powder, smoked paprika, salt, and black pepper evenly over the beef mixture. Stir to combine and cook for an additional minute to bloom the spices. Remove from heat and fold in shredded cheddar, Monterey Jack cheeses, and chopped cilantro until the cheeses just melt.
03 -
Warm tortillas in a dry skillet over medium heat for 30 seconds on each side or microwave wrapped in a damp paper towel for 30 seconds to increase pliability and prevent cracking during rolling.
04 -
Spoon about 1/3 cup of the beef filling into the center of each warmed tortilla. Fold the sides inward and then roll from the bottom up tightly to form a secure log. Place seam-side down on a plate. Optionally, insert a toothpick to keep closed during frying.
05 -
Pour vegetable oil into a clean skillet and heat over medium until shimmering. Fry the chimichangas seam-side down in batches, cooking each side for 2 to 3 minutes using tongs to turn until all sides are deep golden brown and crispy. Add more oil between batches as necessary.
06 -
Transfer fried chimichangas onto a paper towel-lined plate to drain excess oil. Let rest briefly to maintain crispness. Garnish with additional fresh cilantro and serve with sour cream, salsa, and guacamole on the side.
# Additional Notes:
01 -
Warm tortillas before rolling to prevent cracks. Avoid overcrowding the pan while frying to maintain crisp texture. Drain excess fat from beef for a less greasy outcome. Store leftovers stacked with parchment paper between layers and reheat in a toaster oven or air fryer for best texture.