Crispy Beef & Cheesy Chimichangas
Creamy, crunchy, and utterly comforting, these Crispy Beef & Cheesy Chimichangas check all the boxes for a crowd-pleasing weeknight dinner.
Servings: 6 servings
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.
Notes
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.