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These crispy beef and cheese chimichangas are my go to when my family starts craving Mexican takeout but we want to stay home and save a little money. The seasoned ground beef and melted cheddar tucked into golden fried tortillas turn a regular weeknight into something special. Once you try them you will understand why they have become a weekly tradition in our house.
I started making these after my kids fell in love with the version at our neighborhood restaurant. After a few test batches at home I landed on this version which they now say is even better.
Ingredients
- Ground beef: lean is best to avoid excess grease during frying
- Sharp cheddar cheese: melts smoothly and adds bold flavor
- Flour tortillas: large burrito size to hold the filling securely
- Yellow onion: adds sweetness and depth when sautéed
- Garlic: fresh minced for a savory base
- Chili powder: brings smoky warmth and gentle heat
- Ground cumin: adds earthy spice that defines Mexican flavor
- Kosher salt and cracked black pepper: balance and enhance taste
- Neutral oil: vegetable or canola ideal for deep frying
Step-by-Step Instructions
- Sauté the Aromatics
- Heat a tablespoon of oil in a skillet over medium heat and add finely diced onion. Cook for 6 to 8 minutes stirring often until soft and golden. Add minced garlic and sauté for another 1 minute until fragrant.
- Cook the Beef
- Add ground beef to the skillet and break it apart using a wooden spoon. Cook until fully browned about 8 to 10 minutes. Drain excess grease if necessary.
- Season and Melt Cheese
- Stir in chili powder cumin salt and pepper. Mix thoroughly so spices coat all the meat. Reduce heat and fold in shredded cheddar until fully melted into the meat mixture. Remove from heat and let cool slightly.
- Assemble the Chimichangas
- Lay out tortillas and spoon a generous portion of the beef mixture onto each. Leave space around the edges. Fold the sides inward then roll up tightly like a burrito ensuring the seams are secure.
- Fry Until Crisp
- Heat oil in a deep pan to 350 degrees Fahrenheit. Place chimichangas seam side down and fry for 3 to 4 minutes per side until evenly golden. Remove with tongs and drain on paper towels.
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You Must Know
I love how the cumin gives the beef that unmistakable taco shop flavor. It takes me right back to Friday nights as a kid when we would grab food on the way home from soccer practice. Now I get to recreate that joy with my own family in our kitchen.
Storage Tips
Leftover chimichangas keep best in the fridge for up to two days. Reheat in the oven at 375 degrees for 10 to 12 minutes to restore crispness. Avoid the microwave since it softens the tortilla and ruins the texture.
Ingredient Substitutions
Swap ground chicken or turkey for a lighter version. Use pepper jack or Monterey jack cheese for a spicier or milder result. Add a handful of canned black beans or corn for extra texture and flavor.
Serving Suggestions
Pair with Spanish rice refried beans or a crisp salad for a full meal. Popular toppings include sour cream salsa guacamole shredded lettuce and diced tomatoes. For a fun party spread cut them in halves and serve as appetizers.
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Cultural Context
Chimichangas originated in the American Southwest blending Mexican flavors with deep fried indulgence. Popular in Tex Mex and Sonoran cuisines they have become a restaurant favorite across the United States.
Recipe FAQs
- → Can I bake these chimichangas instead of frying them?
Yes! Brush them lightly with oil and bake at 425°F for 15–20 minutes, flipping halfway. They won’t be as crispy but still taste great.
- → What's the best oil temperature for frying chimichangas?
Aim for 350°F. Too hot will burn the outside; too cool and they’ll soak up too much oil.
- → How do I keep chimichangas from bursting while frying?
Don’t overfill them, roll tightly, and place seam-side down in the oil first to seal properly.
- → Can I prep them ahead of time?
Yes, you can assemble them and refrigerate up to 24 hours in advance. Fry straight from the fridge when ready.
- → What toppings go well with chimichangas?
Top with salsa, guacamole, sour cream, shredded lettuce, or jalapeños. Serve with Mexican rice and beans for a complete meal.