Crispy Beef and Cheese Chimichangas

It is 6pm and you need a satisfying dinner fast. If you are craving something crunchy and comforting, look no further. These Crispy Beef Chimichangas deliver a restaurant-style experience right in your kitchen. You do not need to wait for the weekend to enjoy great Mexican food.

Why You’ll Make This Again

This recipe is a total winner for a family-friendly dinner. It is hearty enough for cold Winter nights when you need warmth. Your kids will love the crispy shell and gooey cheese. It only takes about 40 minutes from start to finish. You get a reliable meal without any complicated techniques. It is a reliable crowd-pleaser every single time you serve it.

How This Comes Together

You start by browning the beef with simple pantry spices. Mixing in refried beans makes the filling stay perfectly in place. Then you just roll them up like a tight burrito. A quick fry in hot oil creates that perfect golden crust. Even beginners can master this rolling technique with total confidence.

What You’ll Need

These ingredients are simple and easy to find at any grocery store. You probably have the pantry spices ready to go right now.

• 1 lb ground beef (80/20 lean to fat ratio)
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup refried beans
• 6 large flour tortillas (10-inch diameter)
• 2 cups shredded Mexican blend cheese
• 1 quart vegetable oil for frying

Step-By-Step Directions

1. In a large skillet over medium-high heat, brown the ground beef until fully cooked.
2. Drain excess rendered fat from the skillet carefully.
3. Add the diced onion and minced garlic to the beef.
4. Sauté for 3 minutes until the onions are translucent.
5. Incorporate the cumin, chili powder, salt, pepper, and refried beans.
6. Stir continuously until the filling is uniform and heated through.
7. Lay each flour tortilla flat on your work surface.
8. Place 1/2 cup of filling and 1/3 cup of cheese in the center.
9. Fold the sides over and roll tightly to form a sealed cylinder.
10. Heat the vegetable oil in a heavy pot to 375°F (190°C).
11. Place chimichangas into the hot oil seam-side down to seal.
12. Fry for 2-3 minutes per side until golden brown and crispy.
13. Remove with a slotted spoon and drain on paper towels.

How to Serve It

Serve these Crispy Beef Chimichangas while they are still piping hot. They look great on a big platter for casual hosting. Add a big dollop of cool sour cream on top. Fresh salsa and guacamole are perfect pairings for this dish. This is the ultimate comfort food for a busy Tuesday night.

Leftovers & Storage

Store any leftovers in an airtight container in your fridge. They will stay fresh for up to three days. Do not use a microwave to reheat these leftovers. A toaster oven or air fryer works much better. This keeps the tortilla from getting soggy and soft. You can even freeze them before the frying step for later.

Make It Even Better (Pro Tips)

• Use a thermometer to check your oil temperature accurately.
• Always place them in the oil seam-side down first to seal.
• Don’t overfill the tortillas or they might burst open while frying.
• Use room temperature tortillas to prevent any cracking or tearing.
• Drain them on a wire rack to keep the bottoms crispy.
• Try using a mild chili powder for a kid-approved version.
• Keep the finished ones in a warm oven while you fry more.

Easy Ways to Change It Up

• Swap the beef for shredded rotisserie chicken for extra speed.
• Add pickled jalapeños to the filling for a spicy kick.
• Bake them at 400°F if you want to skip the frying.
• Use black beans instead of refried beans for more texture.

Quick Questions

Can I make these in an air fryer?

Yes, you can definitely use an air fryer. Spray them generously with oil and cook at 400°F. Turn them halfway through until they reach perfect crispiness.

What is the best oil for frying?

Use vegetable or canola oil for this recipe. These oils have a high smoke point for safe frying. They also have a neutral flavor that lets the beef shine.

I hope you love this crunchy, cheesy dinner as much as we do. It is the perfect way to make any weeknight feel special. Give it a try tonight!

— Ethan

Crispy Beef and Cheese Chimichangas

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Calories: 680

Ingredients Method

Ingredients

  

• 1 lb ground beef (80/20 lean to fat ratio)
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic , minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup refried beans
• 6 large flour tortillas (10-inch diameter)
• 2 cups shredded Mexican blend cheese
• 1 quart vegetable oil for frying

Method

 

1. In a large skillet over medium-high heat, brown the ground beef until fully cooked, approximately 5-7 minutes. Drain excess rendered fat.
2. Add the diced onion and minced garlic to the beef; sauté for 3 minutes until the onions are translucent.
3. Incorporate the cumin, chili powder, salt, pepper, and refried beans into the beef mixture. Stir continuously until the filling is uniform and heated through.
4. Lay each flour tortilla flat. Place approximately 1/2 cup of the beef and bean mixture and 1/3 cup of shredded cheese in the center of the tortilla.
5. Fold the left and right sides of the tortilla over the filling, then roll tightly from the bottom to the top to form a sealed cylinder.
6. Heat the vegetable oil in a heavy-bottomed pot or deep fryer to a temperature of 375°F (190°C).
7. Carefully place the prepared chimichangas into the hot oil, seam-side down, to seal the tortilla. Fry for 2-3 minutes per side until the exterior is golden brown and crispy.
8. Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil before serving.