Crispy beef cheese chimichangas are golden fried burritos stuffed with seasoned ground beef, sauteed onion, garlic, and melty cheddar, with a shatteringly crisp shell and a gooey center.
They look like a diner treat, but the filling comes together in one skillet in about 15 minutes, and a short shallow fry does the rest. Each one is big enough to be a full meal, and they reheat nicely for busy weeknights.
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Why These Crispy Beef Cheese Chimichangas Recipe Works
Cumin and chili powder bloom in the beef fat, so the filling tastes deeply seasoned instead of flat. Folding the cheese in off the heat melts it just enough to bind the beef without turning oily.
Frying seam side down seals the tortilla, and shallow frying in a skillet gives you an even golden crust without a deep fryer. Draining on paper towels keeps the shell crisp.
Ingredients for Crispy Beef Cheese Chimichangas
- 1 lb lean ground beef
- 1 cup shredded sharp cheddar cheese (about 4 oz)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups vegetable oil, divided (1 tbsp for the filling, the rest for frying)
- 6 large flour tortillas (10 inch)
Ground beef. Lean beef keeps the filling from getting greasy. Ground turkey or shredded chicken also work.
Sharp cheddar. It holds its flavor against the spices. Monterey Jack or a Mexican blend melts even smoother.
Cumin and chili powder. They give the classic Tex Mex flavor. Add smoked paprika for a deeper note.
Large flour tortillas. Pick burrito size tortillas so you can fold in the sides without tearing.
Vegetable oil. Any neutral oil with a high smoke point works for frying.
How to Make Crispy Beef Cheese Chimichangas
1. Soften the onion. Heat 1 tbsp of the oil in a large skillet over medium heat and cook the onion for 5 to 7 minutes, until golden.
2. Brown the beef. Add the garlic and beef and cook for 6 to 8 minutes, breaking the meat up, until no pink remains and it reaches 160 degrees F. Drain any excess fat.
3. Season. Stir in the cumin, chili powder, salt, and pepper and cook for 1 minute.
4. Add the cheese. Take the skillet off the heat and fold in the cheddar. Let the filling cool for 5 minutes so it does not tear the tortillas.
5. Fill and roll. Warm the tortillas in the microwave for 10 to 15 seconds. Spoon the filling in the center of each, fold in the sides, and roll up tightly.
6. Fry. Heat the remaining oil in a clean large skillet over medium heat. Fry the chimichangas seam side down, 2 or 3 at a time, for 3 to 4 minutes on each side, until deep golden and crisp.
7. Drain. Move them to a paper towel lined plate and let them rest for 2 minutes before serving.
How to Serve Crispy Beef Cheese Chimichangas
Serve them hot with salsa, guacamole, and sour cream, and scatter cilantro or diced jalapeno on top. A side of cilantro lime rice turns each one into a full plate.
For more beef and cheese favorites, try the easy hamburger quesadilla, build a ground beef taco bar, or make a pan of baked beef tacos.
How to Store and Reheat Crispy Beef Cheese Chimichangas
Let them cool, then refrigerate them in an airtight container within two hours. They keep for 3 to 4 days.
Reheat on a baking sheet in the oven or in a skillet over medium low heat until they reach 165 degrees F and the shell crisps again. The microwave heats them but softens the crust.
Tips and Variations for Crispy Beef Cheese Chimichangas
Cool the filling. A hot filling steams the tortilla and makes it prone to splitting.
Warm the tortillas. Pliable tortillas roll tight without cracking.
Fry seam side down first. It seals the roll so it does not unfurl in the oil.
Keep the oil steady. If it smokes, lower the heat, and if the chimichangas turn greasy, raise it a little.
Do not crowd the pan. Two or three at a time keeps the oil hot and the crust crisp.
Bake instead. For a lighter version, brush the rolls with oil and bake until golden, though the crust will be less crisp.
Add beans or rice. A few spoonfuls of black beans stretch the filling.
Use a thermometer. It makes sure the beef reaches 160 degrees F, as listed in the FDA safe minimum temperature chart.
Frequently Asked Questions About Crispy Beef Cheese Chimichangas
What is the difference between a chimichanga and a burrito?
A chimichanga is a burrito that has been fried until crisp, while a burrito is usually served soft.
Can I make crispy beef cheese chimichangas ahead of time?
Yes. Fill and roll them, refrigerate them covered, and fry them just before serving for the crispiest shell.
Can I bake chimichangas instead of frying?
Yes. Brush them with oil and bake until browned. The shell will be less crunchy but still good and lighter.
How do I keep them from falling apart?
Cool the filling, warm the tortillas, fold in the sides tightly, and start frying seam side down.
Can I use chicken in these crispy beef cheese chimichangas?
Yes. Shredded chicken works with the same seasoning. Make sure it is cooked to 165 degrees F before filling.
Crispy Beef Cheese Chimichangas
Equipment
- Large skillet
- Paper towels
- Microwave
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 1 cup shredded sharp cheddar cheese about 4 oz
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- 1 ½ cup vegetable oil divided: 1 tbsp for the filling, the rest for frying
- 6 large flour tortillas (10 inch)
Instructions
Cooking
- Saute. Cook the onion in 1 tablespoon oil in a large skillet 5 to 7 minutes until golden.
- Brown the beef. Add the garlic and beef and cook 6 to 8 minutes to 160 degrees F, then drain.
- Season. Stir in the cumin, chili powder, salt, and pepper, then fold in the cheese off the heat and cool 5 minutes.
- Roll. Warm the tortillas in the microwave 10 to 15 seconds, fill, fold in the sides, and roll tight.
- Fry. Fry seam side down in the remaining oil over medium heat 3 to 4 minutes per side until deep golden.
- Drain. Rest on paper towels 2 minutes before serving.
