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Close-up of two golden-fried Beef and Cheese Chimichangas, sliced open to reveal savory ground beef and melted cheese, garnished with fresh parsley on a white plate.
Daniel

Crispy Beef and Cheese Chimichangas

These irresistible chimichangas are packed with a savory, spiced ground beef and cheese filling, then air-fried or deep-fried to golden perfection. A satisfying and flavorful meal perfect for any Tex-Mex night!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Filling
  • 1.5 lbs ground beef 80/20 lean
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper optional
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup beef broth
  • 2 tbsp tomato paste
  • 1/4 cup fresh cilantro chopped
  • 1 tbsp lime juice
For Assembly
  • 8 large flour tortillas 10-inch
  • 2 cups Monterey Jack cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • 1/4 cup vegetable oil or canola oil (for brushing/frying)
For Serving (Optional)
  • Sour cream
  • Salsa
  • Guacamole
  • Pico de gallo

Equipment

  • Large skillet
  • Mixing Bowl
  • Air Fryer
  • Tongs
  • Baking Sheet

Method
 

Prepare the Beef Filling
  1. In a large skillet, cook the ground beef over medium-high heat, breaking it apart with a spoon, until browned. Drain off any excess grease.
  2. Add the diced yellow onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic, chili powder, cumin, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute more until fragrant.
  3. Stir in the beef broth and tomato paste. Bring to a simmer and cook for 5-7 minutes, allowing the liquid to reduce slightly and flavors to meld.
  4. Remove from heat and stir in the fresh cilantro and lime juice. Set aside to cool slightly.
Assemble the Chimichangas
  1. In a medium bowl, combine the shredded Monterey Jack cheese and cheddar cheese.
  2. Lay a flour tortilla flat on a clean surface. Spoon about 1/2 cup of the beef filling into the center of the tortilla.
  3. Sprinkle about 1/4 cup of the mixed shredded cheese over the beef filling.
  4. Fold in the opposite sides of the tortilla over the filling, then fold the bottom flap up tightly over the filling, rolling it upwards to create a secure, burrito-like package. Repeat with the remaining tortillas, beef, and cheese.
Cook the Chimichangas (Air Fryer Method)
  1. Preheat your air fryer to 375°F (190°C).
  2. Lightly brush the assembled chimichangas with vegetable oil on all sides.
  3. Place 2-3 chimichangas in the air fryer basket in a single layer, ensuring they don't touch.
  4. Air fry for 10-14 minutes, flipping halfway through, until golden brown and crispy, and the cheese is melted and bubbly. Repeat with remaining chimichangas.
Cook the Chimichangas (Deep Fryer Method - Alternative)
  1. Pour vegetable oil into a large, heavy-bottomed pot or deep fryer to a depth of about 3 inches. Heat the oil to 350°F (175°C).
  2. Carefully place 2-3 chimichangas into the hot oil using tongs. Do not overcrowd the pot.
  3. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
  4. Remove chimichangas with tongs and place them on a baking sheet lined with paper towels to drain excess oil. Repeat with remaining chimichangas.
Serve
  1. Serve the hot chimichangas immediately with your favorite toppings like sour cream, salsa, guacamole, or pico de gallo.

Notes

For best results and maximum crispiness, it's crucial to fold the chimichangas tightly. If not air frying, you can shallow fry in about 1/2 inch of oil in a skillet for 3-4 minutes per side until golden. Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days and reheated in an air fryer or oven for crispness.