Crispy Beef & Cheese Chimichangas – A Golden, Cheesy Tex-Mex Favorite 🌯🔥
Craving something crispy, cheesy, and loaded with flavor? These homemade Beef & Cheese Chimichangas check all the boxes. They’re golden on the outside, juicy and cheesy on the inside—and way better than takeout!
Chimichangas are basically deep-fried burritos, and while they might sound complicated, they’re actually super easy to make at home. With seasoned ground beef, melty cheese, and warm tortillas, this recipe delivers a crispy Tex-Mex treat that’s perfect for lunch, dinner, or even game day snacking.
Why You’ll Love These Chimichangas
They’re crunchy on the outside and packed with gooey cheese and savory beef inside. You can bake them for a lighter version or air fry for a healthier twist—either way, you’re getting bold flavor with every bite.
Serve them with salsa, sour cream, guacamole, or a drizzle of queso, and you’ve got a restaurant-quality meal right at home.
Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning or your own mix
- ½ cup water
- 1 cup shredded cheddar or Mexican blend cheese
- 6 large flour tortillas
- Oil for frying or brushing
- Optional toppings: sour cream, salsa, guacamole, chopped cilantro
Instructions
- In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add onion and garlic, cooking until softened.
- Stir in taco seasoning and water. Simmer for 5–7 minutes until thickened.
- Remove from heat and stir in the shredded cheese.
- Spoon the beef mixture into the center of each tortilla and fold tightly like a burrito.
- To fry: Heat oil in a pan and fry each chimichanga seam-side down until golden brown, about 2–3 minutes per side.
- To bake: Brush with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- To air fry: Lightly spray and air fry at 375°F (190°C) for 10–12 minutes.
Tips for Extra Crispy Chimichangas
- Don’t overfill or they’ll burst during cooking.
- Use a toothpick to keep them sealed if needed.
- Let them rest on paper towels after frying to keep the crust crisp.
FAQs
Q: Can I make them ahead of time?
Yes! Assemble and refrigerate uncooked chimichangas for up to 24 hours. Cook when ready.
Q: Can I freeze them?
Absolutely. Wrap tightly and freeze. Reheat in the oven or air fryer for best results.
Q: What else can I add inside?
Try refried beans, jalapeños, rice, or black beans for extra flavor and texture.
These crispy beef & cheese chimichangas are a guaranteed crowd-pleaser—easy to make, fun to eat, and packed with bold, cheesy goodness!
