Description
Crispy Beef Cheese Chimichangas deliver a golden, crunchy tortilla filled with a flavorful blend of spiced ground beef and melted cheeses. Perfectly crisped either by frying, air frying, or baking, these chimichangas bring a delicious Mexican-inspired fiesta to every bite, complemented by toppings like sour cream and fresh salsa.
Ingredients
Scale
For the Beef Filling
- 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)
For the Cheese Blend
- 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)
For the Chimichanga Assembly
- 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
- Prepare the Beef Filling: Heat the oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic and diced bell peppers, cooking for an additional 1–2 minutes until fragrant. Add the ground beef, breaking it apart with a wooden spoon, and cook until browned, approximately 5–6 minutes. Drain any excess fat, then stir in the tomato paste and cook for 1 minute to enhance the flavor. Season with ground cumin, chili powder, smoked paprika, coriander, oregano, cayenne pepper (if using), salt, and black pepper. Add beef broth and reduce the heat to low, allowing the mixture to simmer for 5 minutes until slightly thickened. Remove from heat and let cool slightly to prevent soggy tortillas during assembly.
- Prepare the Cheese Blend: In a bowl, combine shredded cheddar, Monterey Jack or mozzarella, and queso fresco or feta. Mix thoroughly to blend the flavors and textures evenly.
- Assemble the Chimichangas: Lay a large flour tortilla flat on a clean surface. Spread a thin layer of sour cream or cream cheese (about 1 teaspoon) in the center. Spoon roughly half a cup of the beef filling onto the center of the tortilla. Sprinkle a generous handful of the cheese blend on top of the beef mixture. Fold the sides of the tortilla inwards, then fold the bottom over the filling and roll tightly like a burrito. Secure with a toothpick if necessary to keep the chimichanga closed during cooking.
- Fry the Chimichangas: Shallow Fry Method: Heat 2–3 cm (1 inch) of vegetable oil in a large skillet over medium heat until it reaches about 180°C (350°F). Carefully place the chimichangas seam-side down in the hot oil. Fry for 2–3 minutes per side or until golden brown and crispy. Remove and drain on a paper towel–lined plate.
Air Fryer Method (Healthier): Preheat the air fryer to 200°C (400°F). Lightly brush chimichangas with oil or spray with cooking spray. Place seam-side down in the air fryer basket and cook for 8–10 minutes, flipping halfway through to ensure even crisping.
Oven-Baked Method: Preheat oven to 200°C (400°F). Brush chimichangas with oil or melted butter. Arrange them seam-side down on a baking sheet and bake for 20–25 minutes, flipping halfway to crisp all sides. - Serve: Plate the crispy chimichangas and garnish with desired toppings such as sour cream, guacamole, fresh salsa, or shredded lettuce. Serve hot while the cheese is melty and enjoy the fiesta of flavors.
Notes
- Using 80% lean ground beef helps keep the filling juicy and flavorful.
- The bell peppers are optional but add sweetness and color; you may omit if preferred.
- Allow the beef filling to cool slightly before filling the tortillas to avoid sogginess.
- Choose your preferred cooking method: frying for traditional texture, air frying for a healthier option, or baking for convenience.
- Secure chimichangas with toothpicks during cooking to prevent them from opening.
- Customize toppings to your taste – sour cream, guacamole, fresh salsa, and shredded lettuce complement the dish well.
- Leftover chimichangas can be reheated in an oven or air fryer to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: chimichangas, beef chimichangas, crispy chimichangas, Mexican, ground beef recipe, cheesy chimichangas, homemade chimichangas
