Crispy Beef & Cheese Chimichangas: My Go-To Recipe (Print Version)

Master the best Crispy Beef & Cheese Chimichangas at home! This warm, authentic recipe shares my kitchen secrets, messy moments, and how to make them perfectly crispy.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Tex-Mex
Dietary: Contains Beef, Dairy, Gluten

# Ingredients:

→ For the Beef & Base

01 - Ground Beef (1 lb, 80/20 lean)
02 - Yellow Onion (1 medium, finely diced)
03 - Garlic (3 cloves, minced)
04 - Tomato Paste (2 tablespoons)
05 - Beef Broth (1/2 cup)

→ Flavor Boosters

06 - Chili Powder (1 tablespoon)
07 - Ground Cumin (1 teaspoon)
08 - Smoked Paprika (1 teaspoon)
09 - Dried Oregano (1/2 teaspoon)
10 - Salt (1 teaspoon, or to taste)
11 - Black Pepper (1/2 teaspoon, or to taste)

→ Cheesy Goodness

12 - Monterey Jack Cheese (1 cup, shredded)
13 - Cheddar Cheese (1 cup, shredded)

→ For Frying & Serving

14 - Flour Tortillas (8 large, 10-inch)
15 - Vegetable Oil (2-3 cups, for frying)
16 - Optional Toppings (e.g., sour cream, salsa, guacamole, chopped cilantro)

# Instructions:

01 - Okay, first things first, grab a large skillet or Dutch oven and set it over medium-high heat. Toss in your ground beef, breaking it up with a spoon. You want it to brown nicely, getting all those delicious crispy bits. This is where the magic starts to happen, honestly. Drain any excess grease once it's cooked through – I always forget this part and then wonder why my filling feels a little too oily, oops! You'll smell that savory beef aroma filling your kitchen already, it’s the best!
02 - Once your beef is browned and drained, toss in the diced yellow onion. Stir it around for about 5-7 minutes until it softens and turns translucent. Then, add your minced garlic and tomato paste. Stir constantly for a minute or two until you can really smell that garlic, and the tomato paste darkens a bit – this is called "blooming" and it makes a huge difference in flavor, I didn't expect that when I first started cooking, but it's true! Don't let the garlic burn, nobody wants bitter garlic!
03 - Now for the good stuff! Stir in your chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir it all together for another minute, letting those spices toast and release their incredible aromas. Oh, the smell here is just heavenly, like a proper Tex-Mex fiesta brewing! Pour in your beef broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 5-7 minutes until the liquid has mostly evaporated and the mixture is thick. You want it moist, but not soupy, you know?
04 - Take your skillet off the heat. This is important! Now, gently fold in your shredded Monterey Jack and cheddar cheeses. Stir just until the cheese is melted and fully incorporated into the beef mixture. Don't overmix, or the cheese can get tough. You want it gooey and melty, ready to hug that beef. I once tried adding the cheese while it was still on the heat, and it just clumped up – live and learn, right? This is your delicious Crispy Beef & Cheese Chimichangas filling!
05 - Warm your tortillas slightly – a quick zap in the microwave for 15-20 seconds or a few seconds in a dry hot pan will make them pliable and prevent cracking. Lay a tortilla flat, spoon about 1/2 to 3/4 cup of the beef and cheese filling slightly off-center. Fold one side over the filling, then fold in the two ends, and roll it up tightly, like a burrito. Be firm but gentle! I've had many a tortilla tear on me, so take your time. This step is key for keeping your Crispy Beef & Cheese Chimichangas intact.
06 - Heat your vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). Carefully place 1-2 chimichangas seam-side down into the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, until they're beautifully golden brown and crispy all over. The smell of the frying tortilla is just amazing! Carefully remove them with tongs and place on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining chimichangas. And there you have it, your homemade Crispy Beef & Cheese Chimichangas, ready to be devoured!

# Notes:

01 - Don't overcrowd the pan when frying; it drops the oil temperature and makes your chimichangas soggy – I learned this the hard way!
02 - The beef filling can be made ahead and freezes beautifully, making assembly a breeze later!
03 - Warm your tortillas before rolling to prevent tearing; a quick zap in the microwave works wonders.
04 - For an extra crispy exterior, lightly brush the tortillas with a little oil before frying.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - tongs
03 - wire rack
04 - paper towels

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 30-40g
Protein: 20-25g

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