Description
Experience the ultimate comfort food with these Crispy Beef Cheese Chimichangas. Golden, fried tortillas encase a rich, savory filling of seasoned ground beef and gooey, melted cheese. A beloved Tex-Mex classic, perfect for a satisfying meal that’s easy to make at home.
Ingredients
Scale
- 1 ½ pounds ground beef
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (14.5-ounce) can diced tomatoes
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 12 large (10-inch) flour tortillas
- 3 cups shredded Monterey Jack or Mexican blend cheese
- ¼ cup all-purpose flour
- 3 tablespoons cold water
- 4–6 cups vegetable, canola, or peanut oil, for deep frying
Instructions
- In a large skillet, heat 1 tbsp olive oil over medium-high heat. Brown ground beef for 7-10 minutes, breaking it apart. Drain excess fat.
- Return skillet to medium heat. Add remaining 1 tbsp olive oil, chopped onion, and diced bell pepper. Sauté for 5-7 minutes until softened. Stir in minced garlic, chili powder, ground cumin, dried oregano, smoked paprika, and optional cayenne pepper. Cook for 1-2 minutes until fragrant.
- Add diced tomatoes and beef broth. Bring to a simmer, then reduce heat to low, cover, and simmer for 20-25 minutes, or up to an hour, until thickened. Season with salt and black pepper to taste. Remove from heat and let cool slightly.
- Warm flour tortillas to make them pliable (microwave, steamer, or dry skillet). Shred cheese if not already done. Whisk ¼ cup all-purpose flour and 3 tablespoons cold water to form a smooth paste for sealing.
- Lay a warm tortilla flat. Spoon about ½ cup beef filling onto the center, shaping into a log. Sprinkle with ¼ cup shredded cheese. Fold the left and right sides of the tortilla inward (1-1 ½ inches). Starting from the bottom, roll the tortilla tightly upwards. Dab flour paste on the top edge and finish rolling to seal securely. Place seam-side down. Repeat for all chimichangas.
- Heat 4-6 cups frying oil in a heavy pot to 350-375°F (175-190°C). Line a plate with paper towels for draining. Carefully fry 2-3 chimichangas at a time, seam-side down first, for 3-5 minutes, turning until golden brown and crispy. Do not overcrowd.
- Remove fried chimichangas and place on paper towels to drain. Repeat for remaining batches, ensuring oil temperature is maintained. Serve immediately with desired toppings such as sour cream, salsa, guacamole, shredded lettuce, cilantro, or pico de gallo. Store leftovers in an airtight container for 2-3 days; reheat in oven or air fryer at 375°F (190°C) for 10-15 minutes to restore crispiness.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg