Crispy Beef Chimichangas: My Favorite Weeknight Treat! (Print Version)

Crispy Beef Chimichangas: Make them at home with my easy recipe! I share personal tips & secrets for the ultimate crunchy, flavorful beef chimis.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: Tex-Mex
Dietary: Contains Beef, Dairy, Gluten

# Ingredients:

→ Main Chimichanga Filling

01 - 1 lb ground beef (80/20 preferred)
02 - 1 medium yellow onion, diced
03 - 3-4 cloves garlic, minced
04 - 2 tbsp tomato paste
05 - 1/2 cup beef broth

→ Flavor & Spice Essentials

06 - 1 tbsp chili powder
07 - 1 tsp ground cumin
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt (or to taste)
10 - 1/4 tsp black pepper (or to taste)
11 - Pinch of cayenne pepper (optional, for heat)

→ Assembly & Frying

12 - 6-8 large (burrito-sized) flour tortillas
13 - 3-4 cups vegetable oil (for frying)

→ Toppings & Fixings

14 - Shredded lettuce
15 - Shredded cheddar or Monterey Jack cheese
16 - Sour cream
17 - Salsa
18 - Guacamole
19 - Fresh cilantro, chopped (optional)
20 - Lime wedges (optional)

# Instructions:

01 - Brown your ground beef in a large skillet over medium-high heat. Break it up with a spoon as it cooks. Once it's nicely browned, drain off any excess grease. This step is crucial, because nobody wants a greasy chimichanga, am I right? I remember one time, I didn't drain enough, and the chimis felt heavy. Oops! Add your diced onion and cook until it's softened and translucent, about 5-7 minutes. Oh, the smell of onion and beef cooking together? Pure kitchen magic, honestly.
02 - Now for the flavor! Stir in your minced garlic, cumin, chili powder, oregano, salt, and pepper. Let those spices toast for about a minute, stirring constantly, until they become super fragrant. You'll smell it, trust me – that's when you know you're doing it right! Then, stir in the tomato paste and cook for another minute. Finally, pour in the beef broth, bring it to a simmer, and let it cook down until most of the liquid has evaporated and the mixture is thick. This usually takes about 10-15 minutes, and it’s where all the flavors really meld.
03 - While your filling cools down a bit, warm your flour tortillas. I usually do this in the microwave for about 15-20 seconds per stack of 3-4, or you can wrap them in foil and pop them in a warm oven. This makes them pliable and prevents cracking when you fold them. Lay a warmed tortilla flat, spoon about 1/2 cup of the Crispy Beef Chimichangas filling slightly off-center, leaving space at the edges. Don't overfill, or you'll have a hard time wrapping, and trust me, I've had many a tortilla burst on me!
04 - This is the fun part, or the slightly messy part, depending on how graceful you are! Fold the short sides of the tortilla over the filling, then tightly roll it up from the bottom, creating a neat, rectangular package. If you're struggling, a little water on the edges can help seal them. I didn't expect that trick to work so well, but it totally does! Place the folded chimichangas seam-side down on a plate or baking sheet. Sometimes mine look a bit wonky, but hey, they still taste amazing!
05 - Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). A thermometer is your best friend here, honestly. Don't skip it! Carefully, and I mean *carefully*, place 2-3 chimichangas into the hot oil, seam-side down first. Don't overcrowd the pot, or the oil temperature will drop, and you'll end up with soggy chimis instead of those glorious Crispy Beef Chimichangas you're aiming for.
06 - Fry the chimichangas for about 3-4 minutes per side, turning them gently with tongs, until they are beautifully golden brown and super crispy. You'll hear that satisfying sizzle and see them puff up a bit – that's the magic happening! Once they're done, carefully remove them from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil. This step is key for maximum crispiness. Let them cool slightly before serving, but honestly, try to resist eating them all immediately!

# Notes:

01 - Don't overcrowd the pan when frying; it drops the oil temp and makes things soggy!
02 - Make the filling a day ahead, it tastes even better and saves time.
03 - Chicken or even black beans work great if you're not a beef fan – I've tried it!
04 - A squeeze of fresh lime over the top brightens everything up and makes it extra special.

# Equipment Needed:

01 - Large skillet
02 - large heavy-bottomed pot or Dutch oven
03 - tongs
04 - wire rack
05 - paper towels
06 - meat thermometer

# Nutrition (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 40g
Protein: 25g

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