Crispy Beef and Cheese Chimichangas

Crispy Beef and Cheese Chimichangas are one of my favorite ways to enjoy a Tex-Mex-inspired dinner at home. These golden-fried tortillas are stuffed with seasoned ground beef and melty cheese, delivering a crunchy outside and savory, gooey inside. They’re easy to prepare and even easier to devour, making them perfect for weeknight meals or casual gatherings.

Why You’ll Love This Recipe

I love this recipe because it takes simple ingredients and transforms them into something irresistibly crunchy and flavorful. The beef is perfectly seasoned, the cheese melts beautifully, and frying the tortillas gives them that signature crisp. I can customize the fillings, serve them with my favorite toppings, and enjoy a restaurant-quality meal right in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Onion, finely chopped

• Garlic, minced

• Taco seasoning or a mix of chili powder, cumin, paprika, and salt

• Tomato paste or salsa

• Shredded cheddar or Mexican blend cheese

• Large flour tortillas

• Oil for frying (I use vegetable or canola oil)

• Optional toppings: sour cream, guacamole, salsa, chopped cilantro

Directions

1. In a skillet over medium heat, I cook the ground beef until browned, breaking it up as it cooks.

2. I add chopped onion and garlic, sautéing until soft and fragrant.

3. I stir in taco seasoning and a bit of tomato paste or salsa, cooking for a few more minutes until well combined.

4. I remove the skillet from heat and let the filling cool slightly before mixing in the shredded cheese.

5. I lay out the tortillas and spoon the beef and cheese mixture in the center of each one.

6. I fold the sides in and roll them up tightly like a burrito.

7. I heat oil in a deep skillet over medium-high heat and carefully fry the chimichangas seam-side down until golden and crispy, about 2–3 minutes per side.

8. I transfer them to a paper towel-lined plate to drain, then serve hot with my favorite toppings.

Servings and timing

This recipe makes about 6 chimichangas.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• I sometimes use shredded chicken or pulled pork instead of ground beef.

• For a spicier version, I add diced jalapeños or a dash of hot sauce to the beef mixture.

• I love mixing in some refried beans or black beans with the beef for a heartier filling.

• Baking the chimichangas instead of frying is a lighter option—I brush them with oil and bake at 400°F until golden.

Storage/Reheating

I store leftover chimichangas in an airtight container in the fridge for up to 3 days.
To reheat, I place them in the oven at 375°F for about 10–12 minutes to keep them crispy. If I’m in a hurry, I reheat them in the microwave, but they lose a bit of crunch.

FAQs

Can I make these ahead of time?

Yes, I often assemble the chimichangas in advance and refrigerate them. I fry them just before serving to keep them crispy.

Can I freeze chimichangas?

Definitely. I freeze them after assembling (before frying), then thaw in the fridge and fry or bake when I’m ready to eat.

What’s the best cheese to use?

I usually go with cheddar or a Mexican blend because they melt well and add great flavor.

Can I bake instead of fry?

Absolutely. I brush the rolled chimichangas with oil and bake at 400°F for 20–25 minutes until crispy.

What goes well with chimichangas?

I love serving them with Mexican rice, refried beans, or a fresh salad. A side of salsa, sour cream, or guacamole completes the meal.

Conclusion

Crispy Beef and Cheese Chimichangas are one of those meals I keep coming back to. They’re crispy, cheesy, and packed with flavor—everything I want in a comfort food. Whether I fry them for the full experience or bake them for a lighter twist, they always hit the spot and bring a taste of Tex-Mex right to my kitchen.