Crispy Beef & Cheesy Chimichangas
Golden, crunchy tortillas stuffed with savory seasoned beef, melty cheese, and irresistible Tex-Mex flavor
Introduction: The Comfort of a Crispy Chimichanga
There’s something magical about biting into a freshly fried chimichanga—the golden tortilla crackles under your teeth, giving way to a rich, savory filling of spiced beef and gooey melted cheese. It’s the kind of meal that makes you close your eyes for a second, just to appreciate the moment.
Chimichangas are believed to have originated in the American Southwest, particularly Arizona, in the mid-20th century. They’re essentially deep-fried burritos—stuffed tortillas wrapped tightly around a flavorful filling, then fried to perfection. The result is indulgent, satisfying, and borderline addictive.
This Crispy Beef & Cheesy Chimichanga recipe has been my go-to for years when I want to bring restaurant-style Tex-Mex comfort to my own kitchen. Unlike many takeout versions that are heavy and greasy, these are crisp yet light, with a filling so flavorful you’ll want to eat it straight from the skillet. And yes—there’s plenty of cheese, because a chimichanga without a generous dose of melty goodness just wouldn’t be right.
Why This Recipe Works
Perfectly Seasoned Beef – We use a blend of ground beef, onions, garlic, and bold Tex-Mex spices for rich, savory depth.
Melty Cheese Inside, Not Just on Top – Cheese mixed into the filling ensures every bite is gooey.
Proper Frying Technique – Frying at the right temperature keeps them crisp without being greasy.
Flexible Cooking Methods – I’ll also show you how to make them oven-baked or air-fried for a lighter version.
Make-Ahead Friendly – You can prep and freeze these, then fry straight from frozen.
Ingredients
This recipe makes 8 generously sized chimichangas, perfect for 4–6 people.
For the Beef Filling:
1 ½ pounds ground beef (80/20 for flavor, or lean if you prefer)
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced (optional, for sweetness & color)
1 can (4 oz) diced green chilies, drained
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon ground coriander (optional, for warmth)
1 teaspoon salt (plus more to taste)
½ teaspoon black pepper
¼ cup beef broth (or water)
For the Cheese:
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack (or pepper jack for a spicy kick)
For the Chimichangas:
8 large (10-inch) flour tortillas, soft and pliable
Toothpicks (to secure while frying)
Vegetable oil for frying (about 3–4 cups for a deep skillet)
Garnishes & Serving:
Sour cream
Salsa or pico de gallo
Guacamole
Fresh cilantro
Lime wedges
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