Crispy Beef Cheese Chimichangas (Printer-Friendly)
Golden crunchy chimichangas with seasoned beef and melted cheeses, perfect for any mealtime or snack.
# What You'll Need:
→ Tortillas
01 -
4 large flour tortillas
→ Meat Filling
02 -
1 pound ground beef (80/20 blend)
03 -
1 medium yellow onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 teaspoon ground cumin
06 -
1 teaspoon chili powder
07 -
1/2 teaspoon smoked paprika
08 -
1/2 teaspoon salt, or to taste
09 -
1/4 teaspoon freshly ground black pepper, or to taste
→ Cheeses and Herbs
10 -
1/2 cup shredded sharp cheddar cheese
11 -
1/2 cup shredded Monterey Jack cheese
12 -
1/4 cup fresh cilantro, finely chopped
→ Cooking
13 -
Vegetable oil, for frying (about 1 cup)
→ To Serve
14 -
Sour cream
15 -
Salsa
16 -
Guacamole
# Steps to Follow:
01 -
Heat a large skillet over medium-high heat. Add ground beef, chopped onion, and minced garlic. Cook, stirring occasionally, until beef is browned and onions are softened, about 7 minutes. Drain excess fat to reduce greasiness.
02 -
Sprinkle ground cumin, chili powder, smoked paprika, salt, and black pepper evenly over the meat mixture. Stir well to coat and cook for an additional minute to enhance spice flavors. Remove from heat and immediately fold in shredded cheddar, Monterey Jack cheeses, and chopped cilantro until cheese begins to melt.
03 -
If tortillas are stiff, warm each in a dry skillet over medium heat for 30 seconds per side or microwave wrapped in a damp towel for 30 seconds to make pliable and prevent cracking.
04 -
Place approximately 1/3 cup of beef filling in the center of each tortilla. Fold the two sides inward and then roll from the bottom up tightly to form a sealed log. Position seam-side down and secure with a toothpick if desired.
05 -
Pour vegetable oil into a clean skillet and heat over medium until shimmering. Fry chimichangas seam-side down in batches for 2 to 3 minutes per side, turning gently with tongs, until all surfaces are crispy and deep golden brown. Add oil as needed between batches.
06 -
Transfer fried chimichangas to a paper towel-lined plate to drain excess oil. Allow to rest briefly to maintain crispiness. Garnish with fresh cilantro and serve alongside sour cream, salsa, and guacamole for contrast and freshness.
# Extra Suggestions:
01 -
Warm tortillas before rolling to avoid tearing. Drain fat thoroughly from beef to keep chimichangas crisp rather than soggy. Do not overcrowd the pan during frying to ensure even coloring and texture.