Why You’ll Love This Recipe

I love how these chimichangas bring together bold flavors and crispy textures without needing to deep fry. They’re easy to prepare, customizable, and freezer-friendly too. Every bite has that cheesy, savory beef filling wrapped in a golden, crunchy tortilla—it’s pure comfort food that’s fun to make and even better to eat.

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 homemade spice mix

  • Tomato paste or salsa

  • Shredded cheddar or Mexican blend cheese

  • Flour tortillas (large)

  • Olive oil or cooking spray (for brushing)

  • Optional: black beans, corn, diced green chiles, sour cream, guacamole for serving

directions

  1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. In a skillet over medium heat, I cook the ground beef until browned, then drain excess fat.

  3. I add the chopped onion and garlic and sauté for a few minutes until soft.

  4. I stir in the taco seasoning and tomato paste (or salsa), cooking for another 2–3 minutes until everything’s well combined.

  5. I remove the skillet from heat and let the mixture cool slightly.

  6. I lay out the tortillas and spoon beef mixture into the center of each one.

  7. I top with shredded cheese, fold in the sides, and roll tightly into a burrito shape.

  8. I brush each chimichanga with olive oil or spray with cooking spray for a golden finish.

  9. I place them seam-side down on the baking sheet and bake for 20–25 minutes, flipping halfway for even crispiness.

  10. I serve hot with sour cream, salsa, or guacamole on the side.

Servings and timing

This recipe makes 4–6 chimichangas.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I add black beans, rice, or corn to the filling for extra heartiness. I’ve also swapped the beef for shredded chicken or ground turkey, and used pepper jack cheese for a spicier kick. For a shortcut, I use leftover taco meat or chili. I can also air-fry them for an even crispier, lower-oil version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven at 350°F (175°C) for 10–15 minutes or warm them in an air fryer to restore crispiness. They also freeze well—I wrap them in foil, freeze, then reheat straight from frozen in the oven for about 25–30 minutes.

FAQs

Can I make these in an air fryer?

Yes, I often air-fry them at 375°F (190°C) for 12–15 minutes, flipping halfway. They come out super crispy with less oil.

How do I keep the tortillas from cracking?

I warm the tortillas slightly in the microwave or on a skillet before rolling. That makes them pliable and easy to fold.

What cheese melts best in chimichangas?

I like using cheddar, Monterey Jack, or a Mexican blend—they melt well and give a rich flavor.

Can I make these ahead of time?

Yes, I assemble them in advance and store them in the fridge or freezer. I just bake or air-fry when ready to serve.

Are chimichangas spicy?

Not necessarily—I control the spice level with the seasoning and salsa I use. For a milder version, I skip hot sauce or spicy chiles.

Conclusion

Crispy Beef & Cheesy Chimichangas are one of my favorite comfort meals that feel like a restaurant treat made right at home. They’re crunchy, cheesy, and loaded with flavor, yet easy to prep and totally customizable. Whether I’m feeding the family or treating myself to a cozy dinner, these chimichangas always deliver.

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Crispy Beef & Cheesy Chimichangas


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  • Author: Mia
  • Total Time: 40 minutes
  • Yield: 6 chimichangas

Description

Golden and crunchy on the outside, these crispy beef & cheesy chimichangas are stuffed with seasoned beef and melty cheese for the ultimate Tex-Mex comfort.


Ingredients

1 lb ground beef

1 tablespoon olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon paprika

Salt and pepper, to taste

1/4 cup salsa or enchilada sauce

1 1/2 cups shredded cheddar or Mexican blend cheese

6 large flour tortillas

Cooking spray or oil (for brushing or frying)

Optional toppings:

Sour cream

Guacamole

Salsa

Chopped cilantro

Lime wedges


Instructions

Preheat oven to 400°F (200°C) or heat oil in a skillet for frying.

In a skillet, heat olive oil and cook onions until softened. Add garlic and ground beef. Cook until browned and fully cooked.

Stir in chili powder, cumin, paprika, salt, pepper, and salsa. Simmer for 2–3 minutes.

Remove from heat and let cool slightly, then stir in shredded cheese.

Warm tortillas slightly, then fill each with about 1/3 cup of beef mixture. Fold sides in, then roll up tightly like a burrito.

For baked version: Place chimichangas seam-side down on a baking sheet. Brush with oil or spray with cooking spray. Bake 20–25 minutes, flipping halfway through until golden and crispy.

For fried version: Heat 1 inch of oil in a skillet. Fry chimichangas seam-side down until golden, about 2–3 minutes per side. Drain on paper towels.

Serve hot with your favorite toppings.

 

Notes

Use ground turkey or shredded rotisserie chicken for a lighter version.

You can prep and freeze chimichangas before baking or frying for a quick meal later.

Add refried beans or cooked rice to the filling for a heartier dish.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Main Course
  • Method: Baking or Frying
  • Cuisine: Tex-Mex, Mexican-Inspired

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