Description
Crispy Beef Chimichangas are a delicious Tex-Mex favorite featuring seasoned ground beef, melted cheddar cheese, and optional refried beans wrapped in large flour tortillas and deep-fried to golden perfection. This recipe combines bold spices like cumin, chili powder, and smoked paprika for an authentic, flavorful experience. Serve hot with your choice of sour cream, salsa, or guacamole for a satisfying main course that’s perfect for family dinners or casual gatherings.
Ingredients
Scale
Filling
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (4 oz) diced green chiles, drained
- 1 cup shredded cheddar cheese
- ½ cup refried beans (optional)
Assembly
- 6 large flour tortillas (burrito-size)
For Frying
- Vegetable oil for frying (about 1 inch depth in skillet)
Instructions
- Cook the Beef and Onions: In a large skillet over medium heat, add the ground beef and finely chopped onion. Cook, stirring occasionally, until the beef is browned and the onion is soft, about 6 to 8 minutes. Drain excess fat to reduce greasiness.
- Add Seasonings and Chiles: Stir in the minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another minute to bloom the spices. Then add the drained diced green chiles and cook for an additional 2 minutes. Remove the skillet from heat.
- Mix in Cheese and Beans: While still warm, stir the shredded cheddar cheese and refried beans if using, into the beef mixture until evenly combined and melty.
- Assemble the Chimichangas: Lay a large flour tortilla flat, then spoon a generous amount of the beef mixture into the center. Fold the sides inward over the filling, then roll up tightly like a burrito. Secure with toothpicks if necessary to hold shape during frying.
- Heat Oil for Frying: Pour vegetable oil to a depth of about 1 inch in a deep skillet and heat over medium-high until the temperature reaches approximately 350°F (175°C).
- Fry the Chimichangas: Carefully place the chimichangas seam side down into the hot oil. Fry, turning occasionally, until each side is golden brown and crispy, which should take about 2 to 3 minutes per side.
- Drain and Serve: Remove the chimichangas with tongs and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot with sour cream, salsa, or guacamole as desired.
Notes
- For a healthier version, brush the chimichangas with oil and bake in a preheated oven at 400°F for 20 to 25 minutes or air fry at 375°F for 10 to 12 minutes instead of frying.
- You can substitute ground turkey or shredded chicken in place of ground beef for variation.
- Ensure the oil is sufficiently hot before frying to prevent soggy chimichangas.
- Remove toothpicks prior to serving for safety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 470
- Sugar: 2g
- Sodium: 590mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
