Crispy Beef and Cheese Chimichangas Recipe
This Crispy Beef and Cheese Chimichangas recipe features a flavorful Tex-Mex filling of seasoned ground beef, refried beans, and melted cheeses, wrapped in warm flour tortillas and cooked to golden perfection. Whether you prefer frying, baking, or air frying, these chimichangas turn out crispy on the outside and gooey inside, making an irresistible dish perfect for a family meal or gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
Ingredients
Scale
Filling
- 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)
Cheese
- 2 cups Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
Wraps and Cooking
- 8 large flour tortillas (warmed for easy rolling)
- Vegetable oil, for frying (if using fried method)
Instructions
- Brown the Beef and Onions: In a large skillet over medium heat, cook ground beef and diced onions together until the beef is fully browned and onions are soft, approximately 8 to 10 minutes. Drain excess fat if necessary.
- Add Seasoning: Stir in the taco seasoning along with a splash of water to create a flavorful mixture. Let it simmer for 2 minutes to fully combine the flavors, then remove from heat and allow to cool slightly.
- Warm the Tortillas: To make rolling easier, warm the tortillas by microwaving them between damp paper towels for 30 seconds or warming them in a towel near the oven.
- Assemble the Chimichangas: Spread about 2 tablespoons of refried beans evenly on each tortilla. Add roughly one-third cup of the beef mixture, then sprinkle Monterey Jack and cheddar cheeses, and optional diced green chilies on top. Fold the sides over and roll each tortilla tightly to enclose the filling securely.
- Cook the Chimichangas (Choose Method): For frying, heat vegetable oil in a deep pan to 350°F and fry chimichangas seam-side down for 2 to 3 minutes per side until golden and crispy. For baking, preheat the oven to 400°F, brush chimichangas lightly with oil, place seam-side down on a baking sheet, and bake for 15 to 20 minutes until crispy. For air frying, set air fryer to 375°F and cook seam-side down for 12 to 15 minutes until golden and crisp.
- Rest and Serve: Allow the chimichangas to rest a few minutes after cooking to firm up and avoid burns. Serve hot, ideally with sides such as sour cream, salsa, or guacamole.
Notes
- You can substitute ground turkey or plant-based meat for a lighter or vegetarian option.
- Warm tortillas help prevent tearing when rolling chimichangas.
- Adjust the level of spiciness by adding or omitting diced green chilies.
- Frying yields the crispiest chimichangas, but baking and air frying are healthier alternatives.
- Use a thermometer to maintain oil temperature to avoid greasy or soggy chimichangas when frying.
- Leftover chimichangas can be reheated in the oven or air fryer to retain crispiness.
Keywords: chimichangas, beef chimichangas, Tex-Mex recipe, crispy chimichangas, ground beef recipe, fried chimichangas, baked chimichangas, air fryer chimichangas
