Cheesy Beef Chimichangas (Print Version)
# Ingredients:
→ For the Filling
01 -
1 lb ground beef (pick 80/20 for rich flavor)
02 -
1 tiny onion, diced finely
03 -
2 garlic cloves, minced
04 -
1 teaspoon cumin powder
05 -
1 teaspoon chili seasoning
06 -
1/2 teaspoon smoked paprika
07 -
1/2 teaspoon table salt
08 -
1/4 teaspoon ground black pepper
09 -
1/2 cup tomato puree
10 -
1 cup Monterey Jack cheese, grated
11 -
1 cup cheddar cheese, shredded
→ Tortillas & Frying
12 -
8 burrito-sized flour tortillas
13 -
Cooking oil (for frying)
→ Extras for Serving
14 -
Chopped lettuce
15 -
Fresh diced tomatoes
16 -
Creamy sour cream
17 -
Smooth guacamole
18 -
Salsa or pico de gallo (your pick)
# Instructions:
01 -
In a large pan on medium heat, cook the beef until browned through. Toss in the garlic and onion, stirring for about 5 minutes until softened. Sprinkle in the cumin, smoked paprika, chili powder, salt, and black pepper. Let everything cook for another minute to bring out the spices' aroma. Stir in the tomato puree and simmer for 5 minutes or so until it’s nice and thick. After removing from heat, mix the filling with the cheddar and Monterey Jack cheeses. Let it cool a bit.
02 -
Microwave the tortillas for 10-15 seconds to make them easier to fold. Spoon out about 1/3 cup of the beef filling into the center of each tortilla. Fold the sides in and roll the tortilla up tightly, trapping the filling inside.
03 -
Pour 1 inch of oil into a deep pan and heat it to 350°F (175°C). Gently place the wrapped chimichangas in the oil, laying the seam side down first. Fry them for 3-4 minutes per side, carefully flipping until both sides are crispy and golden. Remove with tongs and set on paper towels to get rid of the extra oil.
04 -
Serve these chimichangas fresh out of the pan with toppings like guacamole, sour cream, or salsa. They’re great paired with refried beans or Mexican-style rice.
# Notes:
01 -
Choose quality tortillas to prevent tearing during rolling.
02 -
Hot oil is key—keep it steady at 350°F (175°C) for the best crunch.
03 -
Avoid overstuffing, or they could pop open while frying.
04 -
Use toothpicks to hold them together if needed before frying.
05 -
Store leftovers in a sealed container—good for 3 days in the fridge or 3 months in the freezer.
06 -
To reheat, pop them in an oven at 375°F for 15 minutes, an air fryer at 350°F for 7 minutes, or a microwave for a quick 1-2 minutes (though they'll lose crispiness).