Crispy Beef Cheese Chimichangas

Golden and crunchy with a flavorful beef and cheese filling, these crispy beef cheese chimichangas come together quickly and deliver satisfying TexMex goodness. The combination of seasoned ground beef, melted sharp cheddar, and creamy Monterey Jack wrapped in soft flour tortillas and panfried to perfection makes this a go to recipe for dinner or a snack that everyone loves.

I first made these during a weekend gathering, and my husband was amazed at how crispy they came out without deepfrying. Now we make them a regular treat, and rolling chimichangas together has become one of our favorite cooking rituals.

Ingredients

• Large flour tortillas: choose soft fresh ones for easiest rolling
• Ground beef: eighty twenty mix keeps them juicy and flavorful
• Yellow onion: adds natural sweetness and texture
• Garlic: brings that classic savory kick
• Ground cumin: gives the filling a subtle earthy warmth
• Chili powder: delivers a gentle heat
• Smoked paprika: for a hint of smoky depth look for vibrant color
• Salt and freshly ground black pepper: to balance the flavors taste and adjust as needed
• Shredded sharp cheddar cheese: choose a block and shred it for best melt
• Shredded Monterey Jack cheese: creates a creamy melt paired with cheddar
• Freshly chopped cilantro: adds a bright finish and freshness
• Vegetable oil for frying: go with a neutral oil for a crisp golden crust
• To serve: sour cream salsa guacamole the trio lifts every bite

Instructions

Sauté the Beef Filling:

Heat a large skillet over mediumhigh and add ground beef onion and garlic. Sauté together about seven minutes until beef is browned and onions are soft. Drain off any fat for a nongreasy filling.

Season the Meat:

Scatter cumin chili powder smoked paprika salt and black pepper over the meat. Stir thoroughly so every bit is coated. Let cook one minute more to bring out the full flavor of the spices. Take off the heat and immediately fold in both cheeses with cilantro so the cheese just melts.

Prepare the Tortillas:

If tortillas feel stiff warm them in a dry skillet for thirty seconds per side or in the microwave wrapped in a damp towel for thirty seconds. You want them pliable so they do not crack while rolling.

Fill and Wrap:

Spoon about a third cup of the beef filling into the center of each tortilla. Fold both sides inward then roll bottom up into a tight log. Place seamside down to keep them sealed in. Use a toothpick if you want extra security before frying.

Fry to Golden Perfection:

In a clean skillet pour in vegetable oil and set over medium heat. When the oil shimmers set the chimichangas seamside down in batches. Fry each side about two to three minutes using tongs to turn until every surface is crispy deep gold. Add oil as needed between batches.

Drain and Serve:

Transfer finished chimichangas to a paper towellined plate. Rest briefly so they stay crispy. Top with fresh cilantro and dish up alongside plenty of sour cream salsa and guacamole for cooling and bright contrast.

I always look forward to adding plenty of fresh cilantro. Its bright flavor makes each bite taste even fresher. My family usually gathers in the kitchen to help roll them up and there is always laughter when someone tries to overstuff a tortilla this has become our favorite kind of friendly competition.

Storage Tips

Cool leftovers completely before storing. Stack chimichangas in an airtight container with parchment paper between layers to keep them from sticking. Reheat in a toaster oven or air fryer to bring back that original crunch instead of microwaving.

Ingredient Substitutions

Swap ground turkey or shredded rotisserie chicken if you prefer a lighter filling. For a vegetarian twist crumbled tofu or a can of drained black beans work well. You can change up the cheeses too try pepper jack for extra spice or mozzarella for an ultra gooey center.

Serving Suggestions

Cut chimichangas in half and pile onto a platter for a party. Serve with shredded lettuce pico de gallo and pickled jalapeños for a restaurant style spread. They are also delicious topped with a drizzle of hot sauce or a squeeze of fresh lime juice.

These chimichangas are a crowd pleasing TexMex favorite that reheat beautifully while keeping crisp. Serve with sour cream salsa and guacamole for a perfect contrast.

Common Recipe Questions

→ How do I keep tortillas soft enough to roll without tearing?

Warm tortillas briefly in a dry skillet or microwave wrapped in a damp towel to make them pliable and easy to roll.

→ Can other cheeses be used instead of cheddar and Monterey Jack?

Yes, cheeses like pepper jack, mozzarella, or Mexican blends work well if they melt nicely for a creamy filling.

→ How do I maintain crispiness after frying?

Drain chimichangas on paper towels and let them rest briefly to keep the crust crispy. Avoid covering them.

→ What garnishes complement the crispy chimichangas?

Fresh cilantro, guacamole, salsa, and sour cream all provide a refreshing contrast to the rich, crunchy filling.

→ Can the filling be made ahead of time?

Yes, the beef and cheese mixture can be prepared up to two days in advance and refrigerated before assembling.

→ How to reduce greasiness in the filling?

Drain excess fat after cooking the beef and use only enough oil to crisp the tortillas without soaking them. Blot with paper towels after frying.