Crispy Beef and Cheese Chimichangas

Crispy Beef and Cheese Chimichangas are golden, crunchy tortilla parcels stuffed with seasoned ground beef, melty cheese, and all the flavor of your favorite Mexican-inspired comfort food. Baked or fried until perfectly crisp, these chimichangas are satisfying, simple, and totally crave-worthy. I love making them for family dinners, game nights, or when I need something hearty and delicious that everyone will devour.

Why You’ll Love This Recipe

I love this recipe because it’s a fun, homemade version of a restaurant classic—without the need for complicated steps. The ground beef filling is loaded with flavor, the cheese turns gooey and irresistible, and the crisp tortilla gives the perfect crunch in every bite. Whether I bake or pan-fry them, they’re easy to prepare and freeze beautifully, which makes them a great make-ahead meal, too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Onion, finely chopped

• Garlic, minced

• Taco seasoning or a mix of chili powder, cumin, paprika

• Tomato paste or salsa

• Shredded cheddar or Mexican blend cheese

• Large flour tortillas

• Oil for frying or brushing (vegetable, canola, or olive oil)

• Optional: refried beans, jalapeños, green chiles, or hot sauce

Directions

1. I start by browning the ground beef in a skillet over medium heat, breaking it up as it cooks.

2. Once browned, I add chopped onion and garlic, cooking until soft and fragrant.

3. I stir in taco seasoning and a spoonful of tomato paste or salsa for extra richness, letting it simmer for a few minutes until thickened.

4. I remove the pan from the heat and stir in the shredded cheese until just melted.

5. I place a generous scoop of the beef mixture in the center of each tortilla and fold in the sides, then roll it up tightly like a burrito.

6. To fry: I heat oil in a skillet and cook each chimichanga seam-side down until golden and crisp on all sides.

7. To bake: I place the chimichangas seam-side down on a baking sheet, brush them lightly with oil, and bake at 400°F (200°C) for 20–25 minutes until golden and crisp.

Servings and timing

This recipe makes about 6 chimichangas. Prep time is around 15 minutes, and cooking takes about 20–25 minutes depending on your method. I typically have them ready in under 45 minutes.

Variations

• I sometimes add refried beans or black beans to the beef mixture for extra texture and protein.

• For a spicier version, I stir in chopped jalapeños or drizzle hot sauce into the filling.

• I’ve swapped ground beef for shredded chicken, pork, or even ground turkey.

• For a creamy filling, I mix in a couple tablespoons of cream cheese with the meat before rolling.

• I love topping them with guacamole, sour cream, or salsa after baking for extra flavor.

storage/reheating

I store leftovers in the fridge for up to 4 days. To reheat, I use the oven or air fryer at 375°F until hot and crispy again (about 10 minutes). Microwaving works in a pinch, but I lose some of that signature crunch. They also freeze well—just wrap tightly and bake from frozen at 400°F for 30–35 minutes.

FAQs

What’s the difference between a burrito and a chimichanga?

A burrito is usually soft and unbaked, while a chimichanga is deep-fried or baked until crisp. It’s basically a burrito turned golden and crunchy.

Can I use store-bought taco seasoning?

Yes, I use 1 packet or about 2–3 tablespoons. I sometimes make my own with chili powder, cumin, garlic powder, onion powder, paprika, and oregano.

How do I keep chimichangas from falling apart when frying?

I roll them tightly and place them seam-side down in the pan first. A toothpick can help secure them if needed, but I usually don’t need it.

Can I make them ahead of time?

Definitely. I assemble them and refrigerate or freeze them uncooked. When I’m ready to eat, I bake or fry them straight from the fridge or freezer.

What toppings go well with chimichangas?

I like sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, or even queso drizzle. They also go great with Mexican rice or beans on the side.

Conclusion

Crispy Beef and Cheese Chimichangas are everything I love in a comfort food meal—cheesy, crispy, flavorful, and incredibly satisfying. Whether I fry them for a classic crunch or bake them for a lighter version, they always deliver big flavor with minimal effort. These chimichangas are perfect for feeding a crowd or freezing for later—and once I tried them, I couldn’t go back to takeout.