Crispy Beef & Cheese Chimichangas

I’ve wrapped up savory ground beef, melty cheese, and bold Mexican-inspired spices into a golden, crispy chimichanga. Fried or baked to perfection, this dish delivers a satisfying crunch with every bite, all while keeping the inside deliciously gooey and flavorful.

Why You’ll Love This Recipe

I love how chimichangas turn simple ingredients into something fun and indulgent. It’s like a deep-fried burrito—crispy on the outside, hearty and cheesy on the inside. Whether I’m serving them for a casual dinner or a game-day spread, they’re always a hit.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ground beef

• taco seasoning

• diced onions

• minced garlic

• salsa or diced tomatoes (drained)

• shredded cheddar or Mexican blend cheese

• large flour tortillas

• oil for frying (or baking option with cooking spray)

• sour cream, guacamole, and salsa for serving

directions

1. I cook the ground beef in a skillet over medium heat until it’s browned, breaking it up as it cooks.

2. I add diced onions and garlic and cook for another 2–3 minutes until fragrant and tender.

3. I stir in taco seasoning and a few spoonfuls of salsa or drained tomatoes, then simmer until thickened and combined.

4. I remove the skillet from the heat and stir in shredded cheese, letting it melt into the beef mixture.

5. I lay out the flour tortillas and spoon some of the beef and cheese mixture into the center of each.

6. I fold in the sides and roll up tightly like a burrito.

7. For frying: I heat oil in a deep skillet and fry the chimichangas seam-side down first, turning until all sides are golden and crispy.

8. For baking: I place them seam-side down on a greased baking sheet, spray the tops lightly with oil, and bake at 400°F for 20–25 minutes until crisp.

9. I serve them hot with sour cream, guacamole, and salsa on the side.

Servings and timing

• Servings: Makes 4–6 chimichangas

• Prep time: 15 minutes

• Cook time: 15–20 minutes

• Total time: 30–35 minutes

Variations

• I use shredded chicken or pulled pork instead of beef.

• I add refried beans or rice inside for a heartier filling.

• I mix in jalapeños, corn, or black beans for extra texture and flavor.

• I top with queso or enchilada sauce for a smothered chimichanga version.

storage/reheating

I store leftover chimichangas in the fridge for up to 3 days. To reheat and keep them crispy, I warm them in a 375°F oven for about 10–12 minutes or re-toast them in an air fryer. I avoid microwaving, as it makes the tortilla soggy.

FAQs

Can I make chimichangas ahead of time?

Yes, I prep and roll them, then refrigerate before baking or frying when ready. They can also be frozen and cooked straight from frozen with a bit more time.

Are chimichangas always deep-fried?

Traditionally yes, but I often bake or air fry them for a lighter option without sacrificing much of that signature crunch.

What’s the best cheese to use?

I go with cheddar, Monterey Jack, or a Mexican blend for great melt and flavor. I sometimes mix in cream cheese for added richness.

Can I use corn tortillas?

I stick to flour tortillas since they’re more flexible and hold up better when rolled and fried.

What sauces go well with chimichangas?

I serve them with sour cream, guacamole, salsa, or a drizzle of queso. A dollop of chipotle mayo also adds a smoky kick.

Conclusion

These crispy beef and cheese chimichangas are one of my favorite comfort foods—rich, cheesy, and perfectly crunchy. They’re easy to customize, fun to make, and always satisfying whether I fry, bake, or air fry them. It’s the kind of meal I look forward to making and love even more when digging in.