Description
Delicious and crispy Beef and Cheese Chimichangas made with seasoned ground beef, melted cheese, and wrapped in flour tortillas. These chimichangas are fried until golden, then optionally baked or air-fried for extra crispiness. Served with classic Mexican sides like sour cream, guacamole, salsa, and shredded lettuce for a satisfying meal perfect for any occasion.
Ingredients
Scale
Beef Mixture
- 1 lb (450g) ground beef
- ½ small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup (120ml) tomato sauce
- ¼ cup (60ml) beef broth (or water)
Chimichangas
- 6 large flour tortillas
- 1 cup (120g) shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 1 cup (240ml) vegetable oil (for frying)
- 2 tbsp butter (if baking)
For Serving
- Sour cream
- Guacamole
- Salsa or pico de gallo
- Chopped cilantro
- Shredded lettuce
Instructions
- Brown the Beef: Heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it apart as it cooks to ensure even cooking.
- Sauté Onions and Garlic: Add the finely diced onions and minced garlic to the skillet. Cook for another 2-3 minutes until softened and fragrant.
- Add Spices: Stir in chili powder, ground cumin, paprika, salt, and black pepper thoroughly to evenly coat the beef mixture with seasoning.
- Simmer with Sauces: Pour in the tomato sauce and beef broth (or water). Let the mixture simmer for about 5 minutes until it thickens slightly, then remove from heat.
- Fill the Tortillas: Lay a large flour tortilla flat and spoon approximately â…“ cup of the beef mixture into the center of each tortilla.
- Add Cheese: Sprinkle shredded cheese evenly on top of the beef filling for gooey, melty goodness.
- Roll the Chimichangas: Fold the sides of the tortilla inward over the filling, then roll it up tightly like a burrito, ensuring the ends are secured to prevent filling from spilling out.
- Repeat Filling and Rolling: Repeat the filling and rolling process with all the remaining tortillas and beef mixture.
- Heat Oil for Frying: In a deep skillet, heat 1 cup of vegetable oil over medium heat until it reaches 350°F (175°C) for frying.
- Fry the Chimichangas: Carefully place two rolled chimichangas seam-side down into the hot oil. Fry for 2-3 minutes on each side until the chimichangas are golden brown and crispy.
- Drain Excess Oil: Remove the fried chimichangas and place them on paper towels to drain any excess oil. Repeat frying with the remaining chimichangas.
- Preheat Oven: Preheat your oven to 400°F (200°C) for optional baking after frying.
- Brush with Butter: Brush each fried chimichanga with melted butter to enhance flavor and promote crispiness during baking.
- Bake for Crispiness: Place chimichangas on a baking sheet and bake for 20-25 minutes, flipping halfway through, until they achieve a golden, crispy exterior.
- Preheat Air Fryer (Alternative Method): For a lighter version, preheat your air fryer to 375°F (190°C).
- Prepare Chimichangas for Air Frying: Lightly spray the chimichangas with cooking spray and place them in a single layer in the air fryer basket.
- Air Fry: Air fry for 8-10 minutes, flipping halfway through, until the chimichangas are crispy and golden brown.
- Garnish and Serve: Drizzle your chimichangas with sour cream or guacamole to add creaminess and extra flavor.
- Accompany with Sides: Serve with salsa, pico de gallo, or queso dip alongside Mexican rice, refried beans, or a fresh side salad for a complete meal.
Notes
- You can choose to deep fry, bake, or air fry the chimichangas depending on your preference for crispiness and oil usage.
- Using beef broth or water adds moisture and richness to the filling; beef broth gives a deeper flavor.
- Be careful when frying; make sure the oil temperature is steady to avoid grease absorption or burning.
- Butter brushing before baking adds flavor and helps achieve a golden crust.
- Leftover chimichangas can be reheated in the oven or air fryer for best results instead of microwave reheating to retain crispiness.
