Name: Crispy Beef and Cheese Chimichangas – A Restaurant-Style Favorite at Home
Prep time: 10 min
Cook time: PT-484957H29M10S
Total time: PT-484957H29M10S
Cuisine: Mexican-American
Ingredients: 1 lb ground beef (lean, for maximum flavor); 1 small onion, finely diced; 3 cloves garlic, minced; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp salt (adjust to taste); 1/4 tsp black pepper; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 6-8 large flour tortillas (for rolling); Oil (for frying or brushing if baking/air frying); Optional: 1/2 cup salsa (to mix into the filling); Optional: Chopped jalapeños (for extra heat)

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Craving that crispy, cheesy, flavor-packed goodness of a restaurant-style chimichanga? These homemade Beef and Cheese Chimichangas are golden brown, crunchy on the outside, and filled with seasoned beef, gooey melted cheese, and warm spices. Perfect for a family dinner or a fun weekend meal, these chimichangas are easier to make than you think!

Why You’ll Love This Recipe

Crispy and cheesy – The perfect balance of crunch and melty goodness.
Easy to make at home – No need for takeout when you can make these in your own kitchen.
Customizable – Add your favorite toppings or fillings for a personalized touch.
Great for meal prep – Make ahead and freeze for a quick meal later.

Ingredients You’ll Need

Here’s a quick look at what you’ll need, but the full list is in the recipe card below:

Ground beef – Lean but flavorful
Onion and garlic – For a boost of flavor
Spices – Cumin, chili powder, salt, and pepper
Cheese – A mix of cheddar and Monterey Jack for melty goodness
Flour tortillas – Large tortillas work best for rolling
Oil – For frying or brushing if baking

Step-by-Step Directions

Cook the Beef Filling

In a skillet over medium heat, cook the ground beef, breaking it apart as it browns. Add the diced onion, garlic, and spices. Stir and cook until the meat is fully cooked. Remove from heat and mix in shredded cheese.

Assemble the Chimichangas

Spoon the beef and cheese mixture into the center of each tortilla. Fold in the sides and roll tightly like a burrito, securing the filling inside.

Cook to Crispy Perfection

Frying: Heat oil in a deep skillet and fry each chimichanga until golden brown and crispy.
Baking: Brush with oil and bake at 400°F for 15-20 minutes until crispy.
Air Frying: Spray with oil and cook at 375°F for 8-10 minutes, flipping halfway.

Expert Tips and Tricks

Don’t overfill – Overstuffed tortillas can split open while cooking.
Use a toothpick – Helps secure the chimichanga if needed before frying.
Drain the beef well – This prevents soggy tortillas.

Recipe Variations and Possible Substitutions

Use shredded beef or chicken – Swap ground beef for shredded meat for a different texture.
Make it spicy – Add chopped jalapeños or hot sauce to the filling.
Try different cheeses – Pepper Jack or queso fresco work great too.

Serving and Pairing Suggestions

Serve with sour cream, guacamole, or salsa on the side. Pair with Spanish rice, refried beans, or a fresh salad for a complete meal.

Storage and Reheating Tips

Store leftover chimichangas in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes or air fryer for 5 minutes to keep them crispy.

Frequently Asked Questions

Can I make these ahead of time?

Yes! Assemble and freeze them before cooking. Cook straight from frozen, adding a few extra minutes.

What’s the best way to keep them crispy?

Reheat in the oven or air fryer instead of the microwave to maintain crispiness.

Can I bake them instead of frying?

Absolutely! Brush with oil and bake at 400°F until golden and crispy.

What tortillas work best?

Large flour tortillas are best because they hold up well to frying or baking.

Conclusion

These Beef and Cheese Chimichangas are everything you love about restaurant-style Mexican food—crispy, cheesy, and full of bold flavors. Whether fried, baked, or air-fried, they’re sure to be a hit at your dinner table. Give them a try and enjoy every crunchy bite!

Crispy Beef and Cheese Chimichangas – A Restaurant-Style Favorite at Home

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Enjoy the best of both worlds with these Crispy Beef and Cheese Chimichangas! Juicy, seasoned ground beef mixed with melty cheddar and Monterey Jack is rolled up in a flour tortilla and cooked until golden and crispy. Perfect as a fun dinner, party appetizer, or meal prep option, these chimichangas deliver bold flavors with a satisfying crunch in every bite.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Yield: 8–10 servings 1x
Category: Main Course, Appetizer
Method: Frying / Baking / Air Frying
Cuisine: Mexican-American

Instructions

Cook the Beef Filling:
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks.
- Add the diced onion, garlic, cumin, chili powder, salt, and pepper; sauté until the onions are soft.
- Remove from heat and stir in both cheeses until evenly distributed (the residual heat helps melt the cheese slightly).
Assemble the Chimichangas:
- Warm the tortillas to make them pliable.
- Spoon a generous amount of the beef and cheese mixture onto each tortilla.
- Fold in the sides and roll tightly to enclose the filling. If desired, secure with a toothpick.
Cook to Crispy Perfection:
- Frying: Heat oil in a deep skillet over medium heat and fry each chimichanga for 2-3 minutes per side until golden brown and crispy.
- Baking: Alternatively, place the rolled chimichangas on a baking sheet, brush with oil, and bake at 400°F for 15-20 minutes, flipping halfway.
- Air Frying: For a lower-fat version, spray with oil and cook in an air fryer at 375°F for 8-10 minutes, flipping halfway through.
Serve:
- Remove toothpicks if used.
- Serve hot with your favorite toppings such as sour cream, guacamole, or salsa.

Notes

Don’t overfill the tortillas to prevent them from bursting open during cooking.
For extra crispiness, do not overcrowd your frying pan or air fryer basket.
Leftover chimichangas can be reheated in the oven or air fryer to maintain crispiness.