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Crispy Beef and Cheese Chimichangas: Easy Sizzling Dinner

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These crispy beef and cheese chimichangas feature a shatteringly crisp shell wrapped around a warm, cheesy, and perfectly seasoned beef filling. Ready in about 40 minutes, they’re a crowd-pleasing weeknight dinner that feels like a celebration.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cinnamon
  • Salt and black pepper to taste
  • 2 tablespoons tomato paste
  • ¼ cup beef broth or water
  • 1 tablespoon neutral oil (for sautéing)
  • 6 large flour tortillas (burrito size, about 10 inches)
  • 2 cups shredded Monterey Jack cheese (or a Mexican blend)
  • Neutral oil for frying (vegetable, canola, or avocado oil)
  • 2 tablespoons all-purpose flour
  • 3 tablespoons water
  • Sour cream (for serving, optional)
  • Fresh salsa or pico de gallo (for serving, optional)
  • Guacamole (for serving, optional)
  • Chopped cilantro (for serving, optional)
  • Lime wedges (for serving, optional)
  • Hot sauce (for serving, optional)

Instructions

  1. Make the flour paste: In a small bowl, whisk together 2 tablespoons all-purpose flour and 3 tablespoons water until smooth. Set aside.
  2. Cook the beef filling: Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Add the ground beef and break it apart with a spatula. Cook for 5-6 minutes until browned and no longer pink. Drain off excess fat if needed, leaving about 1 tablespoon in the pan.
  3. Season the beef: Reduce heat to medium. Add smoked paprika, cumin, chili powder, cinnamon, salt, and pepper. Stir and cook for 1 minute until fragrant. Add the tomato paste and stir to coat the beef. Pour in the beef broth and cook for 2-3 minutes until the liquid reduces and the mixture is thick but not dry. Remove from heat and let cool slightly—about 5 minutes.
  4. Assemble the chimichangas: Lay a flour tortilla on a clean work surface. Spoon about ⅓ cup of the beef mixture into the center, leaving a 2-inch border. Top with a generous handful of shredded cheese—about ⅓ cup. Fold the sides of the tortilla inward over the filling, then fold the bottom flap up and roll tightly away from you, like a burrito. Press gently to keep it snug.
  5. Seal the edges: Brush a thin layer of flour paste along the final seam. Press to seal. Place the chimichanga seam-side down on a plate. Repeat with remaining tortillas to make 6 total.
  6. Heat the oil: Pour about 1 inch of neutral oil into a large skillet. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a deep-fry thermometer to check.
  7. Fry the chimichangas: Carefully place 2-3 chimichangas in the hot oil, seam-side down first. Do not overcrowd. Fry for 2-3 minutes until the bottom is deep golden brown. Using tongs, carefully flip and fry the other side for 2-3 minutes. Adjust heat as needed to maintain 350°F.
  8. Drain and rest: Transfer the fried chimichangas to a wire rack set over a baking sheet. Let them rest for 2-3 minutes before serving.

Notes

Don’t skip the resting step after frying—it keeps the shell crispy and helps the filling set. The flour paste sealant is essential to prevent leaks. Let the beef filling cool slightly before assembling to avoid soggy tortillas. For best results, maintain oil temperature at 350°F and fry in batches of 2-3.

Nutrition

Keywords: chimichangas, crispy beef chimichangas, beef and cheese chimichangas, Tex-Mex, fried burritos, easy dinner, weeknight dinner

Find it online: https://emacrave.com/crispy-beef-and-cheese-chimichangas-easy-sizzling-dinner/