I’m excited to share my twist on Homemade Chimichangas that stays crisp while packing a savory, melty beef and cheese filling without being greasy.

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I love a chimichanga that snaps when you bite it and refuses to be boring. I call this one my Beef Chimichanga because it nails that crunchy outside and a savory, melty inside that keeps you going back for more.

I fill it with seasoned ground beef and plenty of shredded cheddar or Monterey Jack cheese so every bite has that gooey payoff. I’ve tried versions from Delish.com Recipes and even the diner cheapies, but making Homemade Chimichangas at home gives you control, and yeah, a little smug satisfaction.

Try it once, you might start hiding them from guests.

Ingredients

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Ground beef: packed with protein and iron, gives savory flavor and juicy texture.
Yellow onion: adds sweet notes when cooked, fiber and a sharp bite raw.
Garlic: punchy, pungent note that lifts flavors, some immune boosting compounds too.
Chili powder and cumin: warm, earthy spice, low calories, big flavor boost.
Cheese: melty, salty, gives calcium and protein, makes everything feel richer.
Flour tortillas: soft carb wrap that holds filling and adds chew.
Salsa or enchilada sauce: bright acidity, tomato tang, adds moisture and spice.
Vegetable oil: used for frying, neutral taste, adds lots of calories so be careful.
Green chiles: mild heat and smoky tang, a little veggie bite.

Ingredient Quantities

1 lb ground beef (80/20 is easiest, trust me)

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 tsp chili powder

1 tsp ground cumin

1/2 tsp smoked paprika or regular paprika

1/2 tsp dried oregano

1 tsp kosher salt, more to taste

1/2 tsp black pepper

1/2 cup salsa or enchilada sauce

2 tbsp tomato paste or 1/4 cup tomato sauce (optional)

1/2 cup canned diced green chiles, drained (optional)

1 1/2 cups shredded cheddar or Monterey Jack cheese, or a mix

4 large flour tortillas (10 inch burrito size)

Vegetable oil, about 2 cups for deep frying or 3 tbsp for shallow frying

1/4 cup beef broth or water (to moisten filling if needed)

Optional toppings: sour cream, chopped cilantro, lime wedges, shredded lettuce, extra salsa

How to Make this

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1. Brown the 1 lb ground beef in a large skillet over medium-high heat with the finely chopped yellow onion; break the beef up and cook until no pink remains, then drain off most of the grease leaving about a tablespoon. Add the minced garlic and cook 30 sec until fragrant.

2. Sprinkle in 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked or regular paprika, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper; stir and cook 1 minute to bloom the spices.

3. Stir in 1/2 cup salsa or enchilada sauce and the 2 tbsp tomato paste or 1/4 cup tomato sauce (if using), plus 1/2 cup drained diced green chiles if you like heat. If the mixture looks dry, add up to 1/4 cup beef broth or water and simmer 3 to 5 minutes until saucy but not soupy. Taste and adjust salt.

4. Remove the pan from heat and fold in about 1 1/2 cups shredded cheddar or Monterey Jack (or a mix) so the cheese melts into the filling; set the filling aside to cool a minute so it’s easier to roll.

5. Warm the 4 large flour tortillas so they bend without tearing: wrap in a damp towel and microwave 20 to 30 seconds or heat briefly in a dry skillet. This little trick keeps them from cracking.

6. Spoon a quarter of the filling into the center of each tortilla (don’t overstuff, about 1/2 to 3/4 cup each), fold the short sides in, then roll tightly seam side down; dab a little water on the edge to help seal if needed.

7. Frying time: for deep frying heat about 2 cups vegetable oil to 350°F and fry chimichangas seam side down first, turning so they’re golden and crisp all over, about 2 to 3 minutes total. For shallow frying use 3 tbsp oil in a skillet on medium-high, fry seam side down until golden, then flip and crisp the other side, about 2 to 4 minutes per chimichanga. Don’t overcrowd the pan and be careful of hot oil splatter.

8. Drain on paper towels 1 to 2 minutes, let rest so cheese sets a little, then serve with optional toppings: sour cream, chopped cilantro, lime wedges, shredded lettuce and extra salsa. If you want a lower-fat option try baking brushed with a little oil at 400°F for 12 to 16 minutes, flipping once, until crisp.

Equipment Needed

1. Large heavy skillet (10–12 inch), for browning beef and for shallow frying
2. Wooden spoon or sturdy spatula, to break up the meat and stir the filling, also handy for folding in cheese
3. Chef’s knife and cutting board, for chopping the onion, garlic and any cilantro or lime
4. Measuring spoons and measuring cups (especially 1/2 cup and 1/4 cup), for spices, salsa and tomato paste
5. Cheese grater, if you’re shredding cheese fresh
6. Tongs and a slotted spoon or turner, for flipping and removing chimichangas from hot oil
7. Large deep pot or Dutch oven plus a deep-fry or candy thermometer, if you plan to deep fry to 350 F
8. Microwave-safe plate and a damp kitchen towel or a dry skillet, to warm tortillas so they bend without cracking
9. Paper towels and a rimmed baking sheet or plate, for draining and resting the chimichangas

FAQ

Q: Can I bake these instead of frying them? A: Yes, you can bake them. Brush each chimichanga with a little oil or spray, bake at 425 F for about 15 to 20 minutes, flip once so both sides get golden. They get crisp and way less oily, but not exactly the same as deep fried, so dont expect restaurant crunch.

Q: How do I keep the tortillas from tearing when I roll them? A: Warm the tortillas first, either in a microwave wrapped in a damp towel for 20 to 30 seconds or in a dry skillet 15 to 20 seconds per side. Dont overfill the center and tuck the sides in tight before rolling, that helps a lot.

Q: What oil temp and time for deep frying? A: Heat oil to about 350 to 375 F. Fry one or two at a time so the temp doesnt drop, cook 2 to 4 minutes until golden and crisp, turn once if needed. If you dont have a thermometer drop a small piece of tortilla in the oil it should sizzle and float up slowly not burn instantly.

Q: Can I make these ahead or freeze them? A: Yep. Assemble and wrap each chimichanga tightly, freeze on a tray then transfer to a bag. To cook from frozen deep fry a couple minutes longer, or bake at 400 F for 25 to 30 minutes until heated through and crisp. You can also fully cook then reheat but reheating in the oven keeps them crisp.

Q: My filling gets soggy, how do I fix that? A: Brown the beef well and drain excess fat, simmer the filling until thick before filling tortillas. Use tomato paste instead of extra salsa if it feels too wet, or add a little corn starch slurry to thicken. Less filling also = less chance of soggy chimichanga.

Q: What cheese works best and any tips for melting? A: Go with melty cheeses like cheddar, Monterey Jack or a mix. Grate from a block, it melts nicer and doesnt get oily like pre shredded stuff. Dont overstuff with cheese, about 1 to 1 and a half cups total is plenty for four chimichangas.

Beef And Cheese Chimichanga Recipe Substitutions and Variations

Ground beef: swap in ground turkey or chicken 1 for 1 for a leaner chimichanga, or use crumbled chorizo for more spice, or mash 1 can black beans for a vegetarian option.
Cheddar/Monterey Jack: try pepper jack if you want heat, queso fresco or cotija for a crumbly milder cheese, or Oaxaca or mozzarella for extra meltiness.
Flour tortillas: use large whole wheat or low carb tortillas if you prefer, or double up small corn tortillas (warm them first so they dont crack) to keep filling from leaking.
Vegetable oil for frying: canola, peanut or sunflower oil all work because of high smoke points, or shallow fry then finish in a 400 F oven for a less greasy version, or spray and bake for an oil free take.

Pro Tips

– Shred your own cheese. Pre-shredded stuff has anti-caking agents so it won’t melt as smooth. Fold most of the cheese into the filling off the heat so it melts, then save a little to sprinkle on top after frying. Let the filled burritos sit a minute or pop them in the fridge 10 minutes to firm up so they roll without bursting.

– Warm and keep the tortillas covered until you’re ready to roll. A damp towel in the microwave or a low oven (about 300 F) works great. Warm tortillas bend, cold ones crack. If a seam seems weak, dab a little water or beaten egg on the edge to glue it, or stick in a toothpick while frying and pull it out after.

– Don’t let the filling be too wet. If it looks saucy, simmer it a bit longer to concentrate the flavors otherwise the shell will go soggy. If you’re worried about runoff while frying, drain off excess liquid before filling and use tomato paste instead of extra sauce.

– Control your oil temp and resting method. For crisp chimichangas you want roughly 350 F in deep oil and don’t crowd the pan. Use a wire rack to drain fried ones so they stay crisp instead of getting limp on paper towels. If you want a lower-fat route, brush with a little oil and bake then flip once to get even color.

Beef And Cheese Chimichanga Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m excited to share my twist on Homemade Chimichangas that stays crisp while packing a savory, melty beef and cheese filling without being greasy.

Servings

servings

Calories

916

kcal

Equipment: 1. Large heavy skillet (10–12 inch), for browning beef and for shallow frying
2. Wooden spoon or sturdy spatula, to break up the meat and stir the filling, also handy for folding in cheese
3. Chef’s knife and cutting board, for chopping the onion, garlic and any cilantro or lime
4. Measuring spoons and measuring cups (especially 1/2 cup and 1/4 cup), for spices, salsa and tomato paste
5. Cheese grater, if you’re shredding cheese fresh
6. Tongs and a slotted spoon or turner, for flipping and removing chimichangas from hot oil
7. Large deep pot or Dutch oven plus a deep-fry or candy thermometer, if you plan to deep fry to 350 F
8. Microwave-safe plate and a damp kitchen towel or a dry skillet, to warm tortillas so they bend without cracking
9. Paper towels and a rimmed baking sheet or plate, for draining and resting the chimichangas

Ingredients

1 lb ground beef (80/20 is easiest, trust me)
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika or regular paprika
1/2 tsp dried oregano
1 tsp kosher salt, more to taste
1/2 tsp black pepper
1/2 cup salsa or enchilada sauce
2 tbsp tomato paste or 1/4 cup tomato sauce (optional)
1/2 cup canned diced green chiles, drained (optional)
1 1/2 cups shredded cheddar or Monterey Jack cheese, or a mix
4 large flour tortillas (10 inch burrito size)
Vegetable oil, about 2 cups for deep frying or 3 tbsp for shallow frying
1/4 cup beef broth or water (to moisten filling if needed)
Optional toppings: sour cream, chopped cilantro, lime wedges, shredded lettuce, extra salsa

Directions

Brown the 1 lb ground beef in a large skillet over medium-high heat with the finely chopped yellow onion; break the beef up and cook until no pink remains, then drain off most of the grease leaving about a tablespoon. Add the minced garlic and cook 30 sec until fragrant.
Sprinkle in 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked or regular paprika, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper; stir and cook 1 minute to bloom the spices.
Stir in 1/2 cup salsa or enchilada sauce and the 2 tbsp tomato paste or 1/4 cup tomato sauce (if using), plus 1/2 cup drained diced green chiles if you like heat. If the mixture looks dry, add up to 1/4 cup beef broth or water and simmer 3 to 5 minutes until saucy but not soupy. Taste and adjust salt.
Remove the pan from heat and fold in about 1 1/2 cups shredded cheddar or Monterey Jack (or a mix) so the cheese melts into the filling; set the filling aside to cool a minute so it’s easier to roll.
Warm the 4 large flour tortillas so they bend without tearing: wrap in a damp towel and microwave 20 to 30 seconds or heat briefly in a dry skillet. This little trick keeps them from cracking.
Spoon a quarter of the filling into the center of each tortilla (don’t overstuff, about 1/2 to 3/4 cup each), fold the short sides in, then roll tightly seam side down; dab a little water on the edge to help seal if needed.
Frying time: for deep frying heat about 2 cups vegetable oil to 350°F and fry chimichangas seam side down first, turning so they’re golden and crisp all over, about 2 to 3 minutes total. For shallow frying use 3 tbsp oil in a skillet on medium-high, fry seam side down until golden, then flip and crisp the other side, about 2 to 4 minutes per chimichanga. Don’t overcrowd the pan and be careful of hot oil splatter.
Drain on paper towels 1 to 2 minutes, let rest so cheese sets a little, then serve with optional toppings: sour cream, chopped cilantro, lime wedges, shredded lettuce and extra salsa. If you want a lower-fat option try baking brushed with a little oil at 400°F for 12 to 16 minutes, flipping once, until crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.