Beef and Cheese Chimichangas – Crispy, Cheesy, and Full of Flavor! 🌯🧀🔥
If you’re craving something crispy, cheesy, and absolutely satisfying, these Beef and Cheese Chimichangas are about to become your new go-to dinner. This restaurant-style Tex-Mex favorite has been trending across Facebook recipe pages lately—and the best part? You can make it easily at home with pantry basics.
Imagine a warm tortilla stuffed with seasoned ground beef, melted cheese, and flavorful spices—then fried (or baked!) until golden and crispy. These chimichangas bring the flavor, crunch, and comfort food vibes in every single bite.
Why Everyone’s Loving Chimichangas
Chimichangas are like burritos with a crispy twist. They’re packed with the good stuff—spiced beef, melty cheese, and your favorite fillings—then pan-fried for a golden crunch. They taste amazing with sour cream, salsa, or guacamole on the side and are fun to serve for family dinners, parties, or game night.
Ingredients You’ll Need
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar or Mexican blend cheese
- 6 large flour tortillas
- Oil for frying (or baking spray for oven method)
- Optional toppings: sour cream, salsa, guacamole, lettuce, tomatoes
How to Make Them
- Cook the beef: In a skillet over medium heat, cook the ground beef and onion until browned. Drain excess fat.
- Add flavor: Stir in garlic, chili powder, cumin, paprika, salt, and pepper. Cook for 2 more minutes. Let it cool slightly, then mix in shredded cheese.
- Fill the tortillas: Spoon the beef and cheese mixture into the center of each tortilla. Fold the sides in, then roll up tightly like a burrito.
- Fry or bake:
- To fry: Heat 1 inch of oil in a pan over medium-high heat. Fry chimichangas until golden and crispy, turning as needed.
- To bake: Place chimichangas seam-side down on a baking sheet. Spray with cooking spray and bake at 400°F (200°C) for 20–25 minutes until crispy.
- Serve hot with your favorite toppings!
Tips & Tricks
- Add a spoonful of refried beans or rice inside for a heartier chimichanga.
- Use ground turkey or shredded chicken for a lighter version.
- Don’t overstuff or the chimichangas may break while frying.
FAQs
Q: Can I make these ahead of time?
Yes! Assemble them in advance and refrigerate. Fry or bake just before serving.
Q: Can I freeze them?
Definitely. Wrap uncooked chimichangas in foil and freeze. Thaw slightly before baking or air-frying.
Q: What sides go well?
Spanish rice, black beans, or a fresh salad make great pairings.
