Name: Crispy Beef and Cheese Chimichangas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb ground beef; ½ cup onion, finely chopped; 2 cloves garlic, minced; 1 packet taco seasoning; ½ cup water; 1 cup shredded cheddar cheese; 6 large flour tortillas; Oil for frying or brushing (vegetable or canola oil)

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Crispy Beef and Cheese Chimichangas are my answer to when I’m craving something crunchy, cheesy, and packed with bold flavor. I take seasoned ground beef, mix it with melted cheese, wrap it in a soft flour tortilla, and then crisp it to golden perfection—either by frying, baking, or air frying. It’s basically everything I love about tacos and burritos, rolled into one crispy, irresistible package.

Why You’ll Love This Recipe

I love that chimichangas give me all the satisfaction of a cheesy beef burrito but with an added crunch that takes it over the top. The filling is simple but flavorful, and the outer shell gets perfectly golden and crisp every time. I can serve these for dinner, game day, or even freeze a few for later. Plus, I get to customize the toppings however I want—guacamole, salsa, sour cream, or all of the above.

Ingredients

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

1 lb ground beef
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 packet taco seasoning
1/2 cup water
1 cup shredded cheddar cheese
6 large flour tortillas
Oil for frying or brushing (vegetable or canola oil)

Directions

I start by cooking the ground beef in a large skillet over medium heat until browned, breaking it up as it cooks.
I add the chopped onions and minced garlic and cook for another 3–4 minutes until softened.
I stir in the taco seasoning and water, mixing well, and let it simmer until thickened—about 5 minutes.
I remove the skillet from the heat and stir in the shredded cheese until melted and combined with the beef.
I spoon the beef mixture into the center of each tortilla, then fold in the sides and roll them up tightly like a burrito.
For frying: I heat about an inch of oil in a skillet and fry each chimichanga until golden and crispy on all sides.
For baking: I place them seam-side down on a baking sheet, brush with oil, and bake at 400°F (200°C) for 20–25 minutes until crisp.
For air frying: I brush or spray them lightly with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.

Servings and timing

This recipe makes 6 chimichangas.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

I sometimes use ground turkey or shredded chicken for a different protein.
For extra heat, I mix in diced jalapeños or use pepper jack cheese.
I add a spoonful of refried beans or rice to make them even more filling.
I top them with queso, salsa verde, or chipotle mayo for a saucy finish.
For a vegetarian version, I use black beans, corn, and sautéed peppers instead of meat.

Storage/Reheating

I store leftover chimichangas in the fridge for up to 3 days. To reheat, I use the oven or air fryer so they stay crispy—about 10 minutes at 375°F. I avoid the microwave unless I’m okay with them being a little soft. I also freeze them (uncooked or cooked), wrapped tightly in foil. From frozen, I bake them at 400°F for about 30 minutes or until heated through and crispy.

FAQs

Can I make these ahead of time?

Yes. I assemble them in advance and refrigerate until I’m ready to cook. If freezing, I wrap them tightly and bake or fry from frozen.

What’s the best way to keep them crispy?

I find that air frying or oven baking gives great crispiness with less oil. Just don’t overcrowd the pan so the air can circulate.

Can I add rice or beans to the filling?

Absolutely. I often add cooked rice, refried beans, or black beans to bulk up the filling and stretch the recipe further.

What toppings go well with chimichangas?

I like to serve mine with sour cream, guacamole, salsa, pico de gallo, or shredded lettuce. Queso or enchilada sauce poured over the top is also amazing.

Can I bake instead of fry?

Yes, and I often do. I brush them with oil and bake at 400°F until golden and crispy—it’s easier, cleaner, and still delicious.

Conclusion

Crispy Beef and Cheese Chimichangas are one of my favorite comfort foods—crunchy on the outside, cheesy and flavorful on the inside. They’re easy to make, customizable, and just plain fun to eat. Whether I’m feeding my family or planning a weekend treat, these chimichangas never let me down.