Crispy Beef & Cheese Chimichangas

Crispy Beef & Cheese Chimichangas — golden, cheesy, and satisfying with seasoned beef, melty cheese, and a perfectly crunchy fried shell.

Why You’ll Love This Recipe

• Crispy on the outside, cheesy inside: The contrast of the crunchy shell and soft, flavorful filling is irresistible.
• Crowd-pleaser: Everyone loves the familiar flavors of beef, beans, and cheese.
• Easy to customize: Change the filling or add your favorite toppings.
• Great for meal prep: Assemble in advance and fry when ready.
• Authentic Tex-Mex flair: Brings restaurant-style flavor to your table.

Ingredients

• 6 large flour tortillas
• 1 pound ground beef
• 1 can (15 oz) refried pinto beans
• 2 cups shredded cheese (cheddar or taco blend)
• 2 cups vegetable oil (for frying)

Seasoning for ground beef:

• 1 tablespoon chili powder
• ½ tablespoon seasoned salt
• ½ tablespoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon garlic salt or garlic powder
• ½ teaspoon dried oregano
• 1 cup water

Optional toppings:

• Sour cream
• Shredded lettuce
• Salsa
• Chopped tomatoes

Directions

1. Prepare the Beef Filling
   • In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease.
   • Return the beef to the skillet, add seasonings and water, and simmer until the liquid is absorbed.
2. Assemble the Chimichangas
   • Warm tortillas to make them easier to roll.
   • Spread 1 tablespoon of refried beans on one side of each tortilla.
   • Add 1–2 tablespoons of beef mixture and top with shredded cheese.
   • Fold in the sides and roll tightly into a packet. Secure with a toothpick if needed.
3. Fry the Chimichangas
   • Heat vegetable oil in a deep skillet over medium heat.
   • Place the chimichangas seam-side down into the oil.
   • Fry each side for 1–2 minutes until golden brown and crispy.
   • Remove and drain on paper towels.
4. Serve
   • Top with sour cream, shredded lettuce, salsa, or chopped tomatoes as desired.

Servings And Timing

• Servings: 6 chimichangas
• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Calories: Approximately 419 kcal per serving

Variations

• Baked version: Brush with oil and bake at 400°F for 20 minutes, flipping halfway.
• Spicy twist: Add diced jalapeños or a splash of hot sauce to the filling.
• Chicken chimichangas: Substitute ground beef with shredded cooked chicken and taco seasoning.
• Breakfast style: Use scrambled eggs, sausage, and cheese.
• Veggie version: Use sautéed bell peppers, onions, and beans for a meatless option.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Wrap unfried chimichangas in foil and freeze for up to 2 months.
• Reheating: Reheat in the oven at 350°F for 10–15 minutes or in an air fryer to restore crispiness.

FAQs

Can I Make These Ahead of Time?

Yes, assemble the chimichangas and store them in the fridge or freezer. Fry just before serving.

Can I Bake Instead of Frying?

Absolutely. Bake at 400°F for 20 minutes or until crispy, flipping once.

What’s the Best Cheese to Use?

Cheddar or a Mexican blend melts well and adds great flavor, but Monterey Jack or pepper jack also work.

How Do I Prevent Them From Unrolling While Frying?

Secure the folded chimichangas with toothpicks and place seam-side down first in the oil.

Can I Air Fry Chimichangas?

Yes, spray with oil and air fry at 375°F for 8–10 minutes, turning halfway through.

What Kind of Beans Can I Use?

Refried pinto beans are classic, but refried black beans work too.

Can I Add Rice?

Sure! Add a spoonful of cooked Mexican or Spanish rice to the filling.

What Oil Is Best for Frying?

Vegetable oil or canola oil are ideal due to their high smoke points.

Can I Make This Dish Spicy?

Yes—add chopped green chilies or use spicy cheese for a kick.

What Should I Serve With These?

Serve with Mexican rice, guacamole, pico de gallo, or a side salad.

Conclusion

Crispy Beef & Cheese Chimichangas are the ultimate comfort food—crunchy, cheesy, flavorful, and totally satisfying. Whether you fry or bake them, this easy Tex-Mex recipe delivers all the restaurant-style goodness you crave, right from your own kitchen.

More Cheesy, Crispy, Beefy Goodness

• Get bold flavor with a twist in these Garlic Butter Honey BBQ Beef Tacos — a sweet and smoky taco alternative.
• For a fun party snack or kid-friendly dinner, try our Cheesy Taco Cupcakes.
• These Texas Toast Sloppy Joes bring hearty beef and cheese to crispy garlic toast.
• Craving pasta with your beef? Don’t miss the One-Pot Creamy Beef and Garlic Butter Pasta.
• Or stick with crispy indulgence and bite into Air Fryer Grilled Cheese Hot Dogs for another crowd-pleaser.

Crispy Beef & Cheese Chimichangas

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• Author: Chef Clara
• Total Time: 30 minutes
• Yield: 6 chimichangas 1x
• Diet: Halal

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Description

Crispy Beef & Cheese Chimichangas — golden, cheesy, and satisfying with seasoned beef, melty cheese, and a perfectly crunchy fried shell.

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Ingredients

Scale 1x2x3x

• 6 large flour tortillas
• 1 pound ground beef
• 1 can (15 oz) refried pinto beans
• 2 cups shredded cheese (cheddar or taco blend)
• 2 cups vegetable oil (for frying)
• 1 tablespoon chili powder
• ½ tablespoon seasoned salt
• ½ tablespoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon garlic salt or garlic powder
• ½ teaspoon dried oregano
• 1 cup water
• Optional toppings: Sour cream, Shredded lettuce, Salsa, Chopped tomatoes

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Instructions

1. In a skillet, cook ground beef over medium heat until browned. Drain grease and return to pan.
2. Add chili powder, seasoned salt, cumin, black pepper, garlic salt, oregano, and water. Stir and simmer until water is absorbed.
3. Warm tortillas to make pliable. Spread 1 tablespoon of refried beans, 1–2 tablespoons of beef, and a generous sprinkle of cheese on each tortilla.
4. Fold in sides and roll tightly into a chimichanga. Secure with a toothpick if needed.
5. Heat vegetable oil in a deep skillet over medium heat. Fry chimichangas seam-side down until golden brown, 1–2 minutes per side. Drain on paper towels.
6. Serve topped with sour cream, lettuce, salsa, or tomatoes as desired.

Notes

• Use toothpicks to help secure chimichangas while frying.
• For a healthier version, bake at 400°F for 20 minutes or air fry at 375°F for 12 minutes.
• Swap beef for chicken or beans for a vegetarian twist.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 chimichanga
• Calories: 419
• Sugar: 2g
• Sodium: 720mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 50mg