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

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.

Ingredients

Scale
  • 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)

Instructions

  1. 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).

  3. 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.

  4. 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.

  5. 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.

Nutrition

Find it online: https://cookedbyandy.com/crispy-beef-and-cheese-chimichangas-a-restaurant-style-favorite-at-home/