Golden, crispy, and filled with juicy seasoned beef & gooey cheese – these Beef and Cheese Chimichangas will rival your favorite Mexican restaurant!
Golden, crispy, and filled with juicy seasoned beef & gooey cheese – these Beef and Cheese Chimichangas will rival your favorite Mexican restaurant!
Equipment
- Large skillet
Ingredients
For the Beef Filling:
- 1½ lbs ground beef 80/20 lean-to-fat ratio
- 1 medium onion finely diced
- 4 cloves garlic minced
- 1 green bell pepper diced
- 2 tbsp tomato paste
- 1 can 4 oz diced green chilies
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground coriander
- Salt & pepper to taste
- ⅔ cup beef broth
- 1 tbsp lime juice
- For Assembly:
- 8 large flour tortillas 10-inch
- 3 cups shredded cheese blend Monterey Jack & sharp cheddar
- ¼ cup vegetable oil for pan-frying
- Cooking spray for baking or air-frying
For Serving (Optional):
- Sour cream guacamole, pico de gallo, shredded lettuce, lime wedges, chopped cilantro
Instructions
Step 1: Prepare the Beef Filling
- Heat a skillet over medium-high heat. Brown the ground beef for 7-8 minutes. Drain excess fat.
- Add onion and bell pepper; cook for 4-5 minutes until softened.
- Stir in garlic and cook for 30 seconds.
- Mix in tomato paste and green chilies, cooking for 1-2 minutes.
- Add chili powder, cumin, oregano, smoked paprika, coriander, salt, and pepper.
- Pour in beef broth and lime juice, scraping up browned bits.
- Simmer for 10-15 minutes until most liquid evaporates. Let cool for 10 minutes.
Step 2: Assemble the Chimichangas
- Warm tortillas to make them pliable.
- Add ⅓ cup of beef filling slightly below center of tortilla.
- Sprinkle with ⅓ cup shredded cheese.
- Fold bottom edge over filling, tuck in sides, then roll tightly.
Step 3: Cooking Options
- Pan-Frying:
- Heat ¼ cup oil in a skillet over medium-high heat.
- Place chimichangas seam-side down, cook 2-3 minutes per side until golden brown.
- Drain on paper towels.
Baking:
- Preheat oven to 400°F (200°C).
- Place chimichangas seam-side down on a baking sheet.
- Lightly spray with cooking spray.
- Bake for 20-25 minutes until crispy.
Air-Frying:
- Preheat air fryer to 375°F (190°C).
- Place chimichangas in a single layer in the air fryer basket.
- Lightly spray with cooking spray.
- Air-fry for 10-12 minutes, flipping halfway through.
Notes
- Use ground turkey or chicken for a lighter version.
- Add black beans or corn for extra texture.
- Store leftovers in the fridge for up to 3 days; reheat in the oven or air fryer.
- Freeze unbaked chimichangas for meal prep. Bake directly from frozen at 375°F for 25-30 minutes.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 35gProtein: 25gFat: 22g
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