Name: Crispy Beef Cheese Chimichangas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb lean ground beef; 1 cup shredded sharp cheddar cheese; 6 large flour tortillas; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon paprika; Salt and pepper, to taste; Vegetable oil, for frying

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I love making these crispy beef cheese chimichangas when I want something comforting, crunchy, and satisfying. The golden fried tortillas are packed with seasoned ground beef and melted sharp cheddar, creating a hearty meal that feels like restaurant-quality comfort food made right at home.

Why You’ll Love This Recipe

I like this recipe because it uses simple ingredients and delivers big flavor. The outside turns perfectly crisp while the inside stays cheesy and savory. I also enjoy how versatile it is, whether I serve it for dinner, game night, or a casual gathering.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 lb lean ground beef
1 cup shredded sharp cheddar cheese
6 large flour tortillas
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon paprika
Salt and pepper to taste
Vegetable oil for frying

Directions

I start by heating olive oil in a skillet over medium heat. I add the chopped onion and cook it until soft, then stir in the garlic and cook for another 30 seconds. I add the ground beef, breaking it up as it cooks, and season it with cumin, chili powder, paprika, salt, and pepper. I cook until the beef is fully browned, then remove it from the heat and let it cool slightly.

I place a tortilla on a flat surface, spoon some of the beef mixture into the center, and sprinkle shredded cheddar cheese on top. I fold in the sides and roll it tightly into a burrito shape. I repeat this with the remaining tortillas.

I heat vegetable oil in a deep skillet over medium-high heat. Once hot, I carefully place the chimichangas seam-side down and fry until golden brown on all sides. I remove them and let them drain on paper towels before serving.

Servings And Timing

I usually get 6 chimichangas from this recipe.
Preparation time is about 15 minutes.
Cooking time is around 20 minutes.
Total time comes to approximately 35 minutes.

Variations

I sometimes swap sharp cheddar for a Mexican cheese blend or pepper jack for extra heat. When I want more flavor, I mix in cooked rice or black beans with the beef. For a lighter version, I brush the chimichangas with oil and bake them instead of frying.

Storage/Reheating

I store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using the oven or air fryer to keep them crispy. I avoid the microwave when possible since it softens the tortilla.

FAQs

Can I make chimichangas ahead of time?

I often assemble them ahead and store them in the fridge for up to 24 hours before frying.

Can I bake these instead of frying?

I bake them at 400°F (200°C) for about 20–25 minutes, flipping halfway, when I want a lighter option.

What oil works best for frying?

I usually use vegetable or canola oil because they handle high heat well.

Can I freeze chimichangas?

I freeze them before frying, then cook them straight from frozen, adding a few extra minutes to the cooking time.

What do I serve with chimichangas?

I like serving them with salsa, sour cream, guacamole, or a simple side salad.

Conclusion

I find these crispy beef cheese chimichangas to be a reliable go-to recipe whenever I want something indulgent and homemade. The crunchy exterior and cheesy, flavorful filling make them a dish I enjoy preparing and sharing every time.