Crispy Beef Cheese Chimichangas (Print Format)
Golden tortillas stuffed with savory beef, melted cheese, and fresh herbs for a satisfying Mexican-inspired dish.
# Ingredients:
→ Chimichanga Base
01 -
8 large flour tortillas, 10-inch, soft and flexible
02 -
1 pound ground beef, 80/20 for best flavor and moisture
03 -
1 small yellow onion, finely diced
04 -
2 cloves garlic, minced or finely grated
05 -
1 teaspoon ground cumin
06 -
1 teaspoon chili powder
07 -
½ teaspoon smoked paprika
08 -
Salt and freshly ground black pepper, to taste
09 -
1 cup shredded sharp cheddar cheese
10 -
1 cup shredded Monterey Jack cheese
11 -
2 tablespoons freshly chopped cilantro, plus more for garnish
12 -
2 tablespoons vegetable oil, for frying
→ To Serve
13 -
Sour cream
14 -
Salsa
15 -
Guacamole
# Steps:
01 -
Heat a large skillet over medium-high heat. Add the ground beef, onion, and garlic. Sauté for approximately 5–7 minutes, stirring occasionally until the beef is fully cooked and crumbly, and the onions are soft and fragrant. Drain excess fat to prevent greasiness.
02 -
Return the skillet to heat and add cumin, chili powder, smoked paprika, salt, and black pepper. Stir to evenly coat the beef with the spices and let it cook for another minute. Remove from heat and mix in shredded cheddar cheese, Monterey Jack cheese, and chopped cilantro until melted and combined.
03 -
Warm the tortillas to make them pliable. Briefly heat each tortilla in a skillet for 30 seconds per side or wrap in a damp towel and microwave for 20–30 seconds. This prevents cracking during assembly.
04 -
Spoon approximately ⅓ cup of the beef and cheese mixture into the center of each tortilla. Fold sides inward and roll from the bottom up into a tight cylinder. Place seam-side down to seal, securing with a toothpick if necessary.
05 -
Heat 2 tablespoons of vegetable oil in a clean skillet over medium heat until shimmering. Place seam-side down and fry each chimichanga for 2–3 minutes per side, turning with tongs until golden and crispy. Work in batches and add oil as needed.
06 -
Transfer the chimichangas to a paper towel–lined plate to drain excess oil. Garnish with more cilantro and serve warm with sour cream, salsa, and guacamole for added freshness.
# Tips:
01 -
Warming the tortillas ensures they remain flexible and easy to roll without tearing.
02 -
Draining excess fat from the beef helps avoid greasy chimichangas.