Crispy Beef & Cheese Chimichangas

I roll up seasoned ground beef and gooey cheese in tortillas, then fry them to golden crispness—creating irresistible chimichangas that are crunchy on the outside and melting inside.

Why You’ll Love This Recipe

I love that these chimichangas combine bold Tex-Mex flavors with satisfying crunch and gooey cheese. They feel indulgent and are fun to eat, yet they’re surprisingly easy to assemble and customize. Whether for Taco Tuesday or casual gatherings, they’re always a hit.

Ingredients

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

• Large flour tortillas

• Ground beef

• Onion, finely chopped

• Minced garlic

• Taco seasoning or homemade spice blend

• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)

• Salt and pepper

• Cooking oil (vegetable, canola, or avocado)

• Optional fillings: diced bell peppers, jalapeños, canned corn, refried beans

• Optional toppings: sour cream, salsa, guacamole, chopped cilantro

Directions

1. I cook the ground beef with chopped onion over medium heat until browned, then stir in minced garlic until fragrant.

2. I mix in taco seasoning and a splash of water, simmering until the mixture thickens and the spices coat the beef. I taste and adjust salt and pepper.

3. I warm the tortillas slightly to make them pliable, then lay them flat.

4. I spoon the beef mixture into the center of each tortilla, sprinkle with shredded cheese, and add any extra fillings.

5. I tightly fold in the sides of the tortilla, then roll it up snugly—making sure the seam is underneath.

6. I heat oil in a deep skillet or pot to about 350 °F (175 °C), enough to reach halfway up the chimichangas.

7. I carefully place the chimichangas seam-side down into the hot oil, frying a few at a time until they’re golden and crisp—about 2–3 minutes per side.

8. I use tongs to rotate them gently so they brown evenly, then transfer them to a paper-lined plate to drain.

9. I optionally top with crumbled cheese, a dollop of sour cream, salsa, guacamole, or fresh cilantro before serving.

Servings and timing

This recipe yields about 6 chimichangas (one per person).

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: about 35 minutes

Variations

• I swap ground turkey or chicken for beef for a lighter version.

• I add black beans, corn, or diced peppers to stretch the filling and boost veggie content.

• I mix in diced green chiles or jalapeños for more heat.

• I bake them on a sheet pan at 400 °F for 15–20 minutes instead of frying, flipping halfway, for a lighter, crisp alternative.

Storage/reheating

I store leftover chimichangas in the refrigerator for up to 3 days. To reheat, I bake them in a preheated 375 °F oven for 10–15 minutes until heated through and crisp again. I avoid microwaving to keep the crunch intact.

FAQs

Can I assemble chimichangas ahead of time?

I can—assembling them and refrigerating, covered, for a few hours before frying works well. I just pat the tortillas dry to remove any moisture.

What oil is best for frying chimichangas?

I use neutral oils with high smoke points, like vegetable, canola, or avocado oil.

How do I prevent them from falling apart while frying?

I make sure to roll them snugly with the seam side down so they seal naturally when they hit the hot oil.

Can I make them gluten-free?

I can use gluten-free flour tortillas or even corn tortillas—just warm them first to make them more flexible.

Are chimichangas spicy?

I control the spice by adjusting the taco seasoning and whether I include jalapeños or chiles. They can be mild or fiery depending on preference.

Conclusion

I find these Crispy Beef & Cheese Chimichangas to be a flavorful and fun dish that balances crunchy texture with cheesy, meaty filling. They’re ideal for feeding a crowd or turning an ordinary night into a Tex-Mex celebration—and they always disappear fast.