Name: Crispy Beef and Cheese Chimichangas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef (can substitute with turkey or plant-based meat); 1 medium onion, diced; 1 packet taco seasoning; 1 can refried beans; 1 can diced green chilies (optional); 2 cups Monterey Jack cheese, shredded; 1 cup cheddar cheese, shredded; 8 large flour tortillas (warmed for easy rolling); Vegetable oil, for frying (if using fried method)

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Introduction

Crispy beef and cheese chimichangas are a delicious Tex-Mex treat that’s perfect for family dinners or casual gatherings. These deep-fried or baked tortillas are stuffed with flavorful ground beef, beans, and melted cheese, creating a satisfying and comforting meal.

Two soft white tortillas are rolled and placed side by side on a white plate with a white marbled texture. Each tortilla is filled with a juicy, minced brown meat mixture glistening with a dark sauce, visible at the open end of the closest tortilla. On top of the tortillas, bright orange melted cheddar cheese is evenly drizzled, with a smooth, gooey texture that drips slightly over the edges. Fresh green cilantro leaves are scattered over the cheese and around the plate, adding a fresh color contrast. The overall look is warm and inviting, with a close-up view emphasizing the textures of the meat, cheese, and cilantro. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef (can substitute with turkey or plant-based meat)
1 medium onion (diced)

1 packet taco seasoning (adds Tex-Mex flavor)
1 can refried beans (acts as filling and helps seal tortillas)

8 large flour tortillas (warmed for easy rolling)
2 cups Monterey Jack cheese (shredded)

1 cup cheddar cheese (shredded)
1 can diced green chilies (optional, for extra flavor)
Vegetable oil (for frying, if using the fried method)

Instructions

Step 1: In a large skillet over medium heat, cook the ground beef and diced onions until the beef is browned and the onions are soft, about 8 to 10 minutes.
Step 2: Stir in the taco seasoning and a splash of water, then simmer for 2 minutes. Remove from heat and allow the mixture to cool slightly.
Step 3: Warm the flour tortillas by microwaving them between damp paper towels for 30 seconds or by placing them in a warm towel near the oven to make rolling easier.

Step 4: Spread about 2 tablespoons of refried beans on each tortilla. Add approximately ⅓ cup of the beef mixture, followed by a sprinkle of Monterey Jack and cheddar cheese, and optional diced green chilies.
Step 5: Fold the sides of the tortilla over the filling, then roll tightly to form chimichangas.
Step 6: Choose your cooking method:
- Fry: Heat vegetable oil to 350°F and fry chimichangas seam-side down for 2 to 3 minutes per side until golden and crispy.
- Bake: Preheat oven to 400°F. Brush chimichangas with a little oil, place seam-side down on a baking sheet, and bake for 15 to 20 minutes until crispy.
- Air Fry: Set the air fryer to 375°F and cook seam-side down for 12 to 15 minutes until golden.

Step 7: Let the chimichangas rest a few minutes before serving. Enjoy them hot with sour cream, salsa, or guacamole.

Tips & Variations

For extra crispiness when baking, brush chimichangas lightly with oil or melted butter before cooking.
Try substituting the ground beef with ground turkey or plant-based meat for a lighter or vegetarian-friendly option.

Add chopped jalapeños or a dash of hot sauce inside the filling for some extra heat.
Use corn tortillas for a gluten-free alternative, but warm them carefully to avoid cracking.

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F oven for 10-15 minutes or warm in an air fryer to keep them crispy. Avoid microwaving, as it can make them soggy.

How to Serve

The image shows two tacos on a white plate on a white marbled surface. Each taco has a soft, lightly toasted tortilla shell, folded and filled with a rich, brown ground meat mixture that looks juicy and well-seasoned. On top of the meat, there is a layer of melted cheddar cheese, bright orange in color, that drips slightly over the edges. Fresh green cilantro leaves are scattered on both the tacos and the plate, adding a pop of color and freshness. The tacos are close together with savory juices pooling a little on the plate underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare chimichangas ahead of time?

Yes, you can assemble chimichangas a few hours ahead and keep them refrigerated. Cook them just before serving to retain crispiness.

What can I serve with chimichangas?

Chimichangas pair wonderfully with sides like Mexican rice, refried beans, guacamole, salsa, and sour cream for dipping.