Description
Crispy beef and cheesy chimichangas are filled with seasoned ground beef, salsa, and melted cheddar, then pan-fried until golden and crunchy. Serve them hot with salsa, sour cream, guacamole, or your favorite fresh toppings.
Ingredients
1 lb ground beef
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
1 cup shredded cheddar cheese
6 large flour tortillas
2 tablespoons oil for brushing or frying
Instructions
- Heat a large skillet over medium heat. Add the ground beef and chopped onion and cook for 5–7 minutes, breaking the beef apart, until browned and the onion is softened. Drain excess grease.
- Add the garlic, cumin, chili powder, paprika, salt, and black pepper. Stir and cook for 1–2 minutes, until fragrant.
- Stir in the salsa or diced tomatoes. Simmer briefly until some of the excess liquid evaporates and the filling thickens slightly. Remove from the heat and cool for a few minutes.
- Warm the flour tortillas briefly in a skillet or microwave until soft and pliable.
- Place approximately 1/4 cup of the beef mixture near the center of each tortilla and sprinkle shredded cheddar cheese over the beef.
- Fold the sides of each tortilla inward over the filling, then roll tightly into a secure package. Position each chimichanga seam-side down.
- Heat the oil in a large skillet over medium heat. Add the chimichangas seam-side down and cook for about 2–3 minutes per side, turning carefully, until crisp and golden brown.
- Transfer the chimichangas to a paper-towel-lined plate or cooling rack for a few minutes. Serve hot with your favorite toppings.
Notes
For chicken chimichangas, replace the ground beef with shredded cooked chicken and season it with the same spices.
For extra heat, add chopped jalapeños, cayenne pepper, hot salsa, or hot sauce, or substitute pepper jack for the cheddar.
Black beans or refried beans can be added to make the filling heartier.
For extra-cheesy chimichangas, increase the cheese or combine cheddar with Monterey Jack, taking care not to overfill the tortillas.
For baked chimichangas, place them seam-side down on a baking sheet, brush lightly with oil, and bake until crisp and golden.
Store cooled leftovers in an airtight container in the refrigerator for 3–4 days, keeping wet toppings separate.
Cooked and cooled chimichangas can be wrapped individually and frozen for up to 2–3 months.
Reheat in the oven or air fryer for the crispiest results. Microwaving works but produces a softer tortilla.
Serve with salsa, sour cream, guacamole, Mexican-style rice, beans, shredded lettuce, diced tomatoes, or a simple salad.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chimichanga
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 75 mg
