Creamy, crunchy, and utterly comforting, these Crispy Beef & Cheesy Chimichangas check all the boxes for a crowd-pleasing weeknight dinner. Golden, crisp tortillas hold a savory, spiced beef filling wrapped around melty cheddar — every bite is a perfect contrast of textures and bold flavors. Fun fact: chimichangas are said to have been invented by accident when a burrito was deep-fried, which makes them a delicious happy accident you’ll want to recreate again and again.
This recipe is special because it’s simple to make, quick to assemble, and friendly enough for picky eaters and busy families. If you love hearty, cheesy meals like Cheesy Ground Beef and Rice Casserole, you’ll find these chimichangas just as comforting — but crispier. Get ready to impress with minimal fuss; your kitchen will smell amazing, and everyone will ask for seconds. Let’s get cooking!
What is Crispy Beef & Cheesy Chimichangas?
What’s in a name? Crispy Beef & Cheesy Chimichangas sounds like something festive, filling, and a little mischievous — and that’s exactly what it is. Why call them chimichangas and not burritos? Think of chimichangas as burritos that took a thrilling deep-fried detour to crispy-town. Did someone drop a burrito in hot oil on purpose? Who knows — but that’s part of the charm.
Are they messy? Absolutely. Worth it? Definitely. After all, “the way to a man’s heart is through his stomach.” Whether you’re feeding family or hosting friends, these chimichangas are a playful, irresistible choice. Try them and see why they might just become your new weeknight favorite.
Why You’ll Love This
First, the highlight: a perfectly seasoned, juicy beef filling with a gooey cheese center and a golden, crunchy shell — a trio of textures and flavors in every bite. Second, cost savings: making them at home saves money compared to takeout, and you control the portion sizes and ingredients. Third, the toppings and sides — fresh cilantro, cool sour cream, chunky salsa, and creamy guacamole — add bright contrast that makes each bite pop.
The spices (cumin, chili powder, paprika) deliver warmth without overwhelming heat, making these family-friendly and easy to customize. If you enjoyed the bold comfort of Cheesy Ground Beef Enchilada Chili, these chimichangas will hit the same satisfying notes with a crisp finish. Ready to try them? You’ll be glad you did.
How to Make:
Quick Overview
This recipe is easy, fast, and reliably delicious. Preparation is straightforward: cook and season the beef, warm the tortillas, fill with cheese, fold, and pan-fry until golden. The standout elements are the creamy melted cheese inside and the crispy outer shell — they combine for a satisfying contrast of textures. Total time is about 25–30 minutes: 10 minutes prep, 15–20 minutes cooking.
Ingredients
1 lb ground beef, raw
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup salsa or diced tomatoes, drained if very watery
1 cup shredded cheddar cheese (or Mexican blend), shredded
6 large flour tortillas, room temperature, warmed slightly to make pliable
2 tablespoons oil for brushing or frying
Fresh cilantro (optional), chopped for garnish
Sour cream (optional), for serving
Salsa (optional), for serving
Tomatoes (optional), diced for garnish
Guacamole (optional), for serving
Directions
- Prepare ingredients: chop the onion, mince the garlic, shred the cheese if needed, and warm the tortillas in the microwave for 10–15 seconds so they’re pliable.
- Cook beef and onion: Heat a large skillet over medium heat. Add the ground beef and chopped onion. Cook, breaking up the meat, until browned and the onions are softened, about 5–7 minutes. Drain any excess grease from the skillet.
- Add seasonings and garlic: Return the skillet to medium heat. Add minced garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir constantly for 1–2 minutes until fragrant.
- Stir in salsa: Add 1/2 cup salsa or diced tomatoes and cook, stirring, until the mixture thickens slightly and most excess moisture cooks off, about 2–3 minutes. Remove from heat and let the filling cool briefly so it’s easier to handle.
- Assemble chimichangas: Place a warmed tortilla on a flat surface. Spoon about 1/4 cup of the beef mixture into the center. Sprinkle a generous tablespoon or two of shredded cheese over the beef. Fold the two sides of the tortilla in, then roll from one end to the other tightly to form a burrito shape. Repeat with remaining tortillas and filling.
- Crisp the chimichangas: Heat 2 tablespoons oil in a skillet over medium heat. Place chimichangas seam-side down in the skillet. Cook 2–3 minutes per side, pressing gently, until each side is golden and crispy and the cheese is melted inside. Rotate to ensure even browning.
- Serve: Remove chimichangas to a paper towel-lined plate to drain briefly. Garnish with fresh cilantro and serve with sour cream, salsa, diced tomatoes, or guacamole.
What to Serve With
- Mexican rice or cilantro-lime rice for a hearty plate
- Refried beans or black beans for protein and fiber
- Fresh pico de gallo or a chopped tomato-cucumber salad for brightness
- A simple green salad with lime vinaigrette to cut the richness
- Lime wedges and a cold cerveza, iced tea, or agua fresca to drink
Top Tips for Perfecting
- Use room-temperature tortillas and warm them briefly to prevent cracking when rolling.
- If the filling is too wet, simmer it a little longer to reduce moisture; soggy chimichangas won’t crisp well.
- For less oil, brush the rolled chimichangas with oil and bake at 425°F for 12–15 minutes, turning once.
- Swap in ground turkey or shredded rotisserie chicken for a lighter variation.
- Avoid overfilling tortillas — about 1/4 cup keeps rolling neat and seals easily.
Storing and Reheating Tips
- Refrigerate: Store leftover chimichangas in an airtight container for up to 3 days.
- Freeze: Wrap individually in foil or plastic and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat from refrigerated: Re-crisp in a 375°F oven for 8–10 minutes or in an air fryer at 350°F for 4–6 minutes. Avoid microwaving if you want to keep the crisp exterior — use it only for a quick heating of a single portion.
- Reheat from frozen: Bake at 375°F for 20–25 minutes, or until heated through and crispy.
FAQs
Can I make these ahead of time?
Yes. Assemble chimichangas and refrigerate up to 24 hours before frying or baking. For longer storage, freeze assembled chimichangas before cooking.
Can I bake them instead of frying?
Absolutely. Brush with oil and bake at 425°F for 12–15 minutes, flipping once, until golden and crispy.
How can I make them less spicy?
Use mild salsa or diced tomatoes and reduce or omit chili powder. Add a touch more cheese to mellow the flavors.
What cheeses work best?
Cheddar, Monterey Jack, or a Mexican blend melt well and give great flavor. Mix cheeses if you like a creamier texture.
Can I use corn tortillas?
Corn tortillas are more likely to crack when rolled, so flour tortillas are recommended. If using corn, warm them thoroughly and consider lightly frying them first to soften.
Conclusion
Crispy Beef & Cheesy Chimichangas are a quick, delicious way to bring bold, comforting flavors to your table without a lot of work. They’re perfect for busy weeknights, casual dinners, or game-day snacking — and they reheat beautifully for leftovers. If you want more chimichanga inspiration or a slightly different take, check out Beef and Cheese Chimichangas – Sweet Pea’s Kitchen. Give this recipe a try, share it with family, and enjoy every crunchy, cheesy bite.
Crispy Beef & Cheesy Chimichangas
Equipment
- Skillet
- Mixing Bowl
- Microwave
Ingredients
Ingredients
- 1 lb Ground beef raw
- 1 small Onion chopped
- 2 cloves Garlic minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1/2 teaspoon Paprika
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/2 cup Salsa or diced tomatoes, drained if very watery
- 1 cup Shredded cheddar cheese or Mexican blend
- 6 large Flour tortillas room temperature, warmed slightly
- 2 tablespoons Oil for brushing or frying
- Fresh cilantro optional, chopped for garnish
- Sour cream optional, for serving
- Salsa optional, for serving
- Tomatoes optional, diced for garnish
- Guacamole optional, for serving
Instructions
- Prepare ingredients: chop the onion, mince the garlic, shred the cheese if needed, and warm the tortillas in the microwave for 10–15 seconds so they’re pliable.
- Cook beef and onion: Heat a large skillet over medium heat. Add the ground beef and chopped onion. Cook, breaking up the meat, until browned and the onions are softened, about 5–7 minutes. Drain any excess grease from the skillet.
- Add seasonings and garlic: Return the skillet to medium heat. Add minced garlic, cumin, chili powder, paprika, salt, and black pepper. Stir constantly for 1–2 minutes until fragrant.
- Stir in salsa: Add salsa or diced tomatoes and cook, stirring, until the mixture thickens slightly and most excess moisture cooks off, about 2–3 minutes. Remove from heat and let the filling cool briefly.
- Assemble chimichangas: Place a warmed tortilla on a flat surface. Spoon about 1/4 cup of the beef mixture into the center. Sprinkle a generous tablespoon or two of shredded cheese over the beef. Fold the two sides of the tortilla in, then roll from one end to the other tightly to form a burrito shape. Repeat with remaining tortillas and filling.
- Crisp the chimichangas: Heat oil in a skillet over medium heat. Place chimichangas seam-side down in the skillet. Cook 2–3 minutes per side, pressing gently, until each side is golden and crispy and the cheese is melted inside.
- Serve: Remove chimichangas to a paper towel-lined plate to drain briefly. Garnish with fresh cilantro and serve with sour cream, salsa, diced tomatoes, or guacamole.