Name: Crispy Beef Cheese Chimichangas – A Golden, Cheesy Fiesta in Every Bite Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 500 g (1 lb) ground beef (80% lean for juiciness); 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 small green bell pepper, finely diced (optional for sweetness and color); 1 small red bell pepper, finely diced (optional); 2 tbsp tomato paste; 100 ml (⅓ cup + 1 tbsp) beef broth or water; 1 tsp ground cumin; 1 tsp chili powder (adjust to taste); ½ tsp smoked paprika; ½ tsp ground coriander; ½ tsp oregano (Mexican oregano if available); ¼ tsp cayenne pepper (optional for heat); Salt and black pepper, to taste; 1 tbsp olive oil or vegetable oil (for cooking); 150 g (1½ cups) shredded cheddar cheese; 100 g (1 cup) shredded Monterey Jack or mozzarella; 50 g (½ cup) queso fresco or feta (optional, for tanginess); 6 large flour tortillas (25–30 cm / 10–12 inches); 2–3 tbsp sour cream or cream cheese (to help seal and add creaminess); 1–2 tbsp chopped fresh cilantro (optional)

Ingredients

500 g (1 lb) ground beef (80% lean for juiciness)

1 medium onion, finely chopped

3 cloves garlic, minced

1 small green bell pepper, finely diced (optional)

1 small red bell pepper, finely diced (optional)

2 tbsp tomato paste

100 ml (⅓ cup + 1 tbsp) beef broth or water

1 tsp ground cumin

1 tsp chili powder (adjust to taste)

½ tsp smoked paprika

½ tsp ground coriander

½ tsp oregano (Mexican oregano if available)

¼ tsp cayenne pepper (optional)

Salt and black pepper, to taste

1 tbsp olive oil or vegetable oil (for cooking)

150 g (1½ cups) shredded cheddar cheese

100 g (1 cup) shredded Monterey Jack or mozzarella

50 g (½ cup) queso fresco or feta (optional)

6 large flour tortillas (25–30 cm / 10–12 inches)

2–3 tbsp sour cream or cream cheese (to help seal and add creaminess)

1–2 tbsp chopped fresh cilantro (optional)

Instructions

Step 1: Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and bell peppers, cooking for another 1–2 minutes until fragrant.

Step 2: Add the ground beef, breaking it apart with a wooden spoon. Cook until browned, about 5–6 minutes. Drain excess fat if necessary.

Step 3: Stir in tomato paste and cook for 1 minute to deepen the flavor. Season with cumin, chili powder, paprika, coriander, oregano, cayenne (if using), salt, and black pepper. Stir well.

Step 4: Add beef broth and reduce heat to low. Simmer for 5 minutes until slightly thickened. Remove from heat and let cool slightly before assembly.

Step 5: In a bowl, combine cheddar, Monterey Jack, and queso fresco. Mix well for even flavor distribution.

Step 6: Lay out a tortilla on a clean surface. Spread about 1 tsp of sour cream or cream cheese in the center. Spoon about ½ cup of the beef mixture onto the tortilla, then sprinkle a generous handful of cheese on top.

Step 7: Fold the sides in toward the center, then fold the bottom over the filling and roll tightly like a burrito. Secure with a toothpick if needed.

Step 8: Choose a cooking method:

Shallow Fry: Heat 2–3 cm (1 inch) of oil in a skillet to 180°C / 350°F. Fry chimichangas seam-side down for 2–3 minutes per side until golden and crispy. Drain on paper towels.
Air Fryer: Preheat to 200°C / 400°F. Brush chimichangas with oil, place seam-side down in the basket, and air fry 8–10 minutes, flipping halfway.

Oven Bake: Preheat oven to 200°C / 400°F. Brush with oil or melted butter, bake for 20–25 minutes, flipping halfway.

Step 9: Serve hot, topped with sour cream, guacamole, salsa, or shredded lettuce as desired.

Tips & Variations

Use ground beef with at least 80% lean to keep the filling juicy and flavorful.

Add chopped jalapeños or extra chili powder for more heat.

Substitute the green and red bell peppers with diced tomatoes or corn for variety.

For a vegetarian version, replace beef with cooked beans or spiced lentils.

Try different cheese blends like pepper jack or smoked gouda for unique flavors.

FAQs

Can I prepare the filling ahead of time?

Yes, the beef filling can be made a day in advance and stored in the refrigerator. Just reheat it before assembling the chimichangas.

What is the best way to keep chimichangas crispy after frying?

Drain excess oil on paper towels immediately after frying and serve them hot. Reheating in an oven or air fryer helps restore crispiness better than a microwave.