Crispy Beef Chimichangas

Why You’ll Love This Recipe

These Crispy Beef Chimichangas offer a perfect balance of savory beef, creamy beans, and melty cheese, all wrapped up in a crispy tortilla. Whether you’re hosting a family dinner or enjoying a casual night in, these chimichangas will quickly become a favorite. The best part? You can customize the fillings with your preferred toppings, making it a dish everyone will love.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground beef

• 1/2 cup chopped onion

• 3 cloves garlic, minced

• 3 tablespoons tomato paste

• 1/2 tablespoon ground cumin

• 1 teaspoon chili powder

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 2 tablespoons fresh lime juice

• 1/4 cup water

• 2 cups Mexican rice

• 2 cups refried beans

• 2 cups shredded cheddar cheese

• 8 large, 10-inch flour tortillas

Toppings:

• 1 cup sour cream

• 1 cup pico de gallo

• 1 tablespoon cilantro, minced for garnish

Directions

1. In a large skillet over medium-high heat, cook the ground beef, onion, and garlic. Crumble the beef and cook until no longer pink, then drain the grease.

2. Add the tomato paste, cumin, chili powder, oregano, salt, lime juice, and water. Stir and bring to a slight boil. Reduce heat and cook for 5-8 minutes until heated through.

3. Set the beef mixture aside to cool slightly.

4. Lay out the tortillas on a flat surface and divide the beans, cheese, beef mixture, and rice evenly among them.

5. Fold the tortillas burrito-style and secure with toothpicks.

6. Heat 3 inches of oil in a large Dutch oven to 350°F. Carefully lower one chimichanga into the oil and fry for 1-2 minutes per side until golden brown. Repeat with the remaining chimichangas.

7. Remove toothpicks and serve with sour cream, pico de gallo, and chips.

Servings and Timing

• Servings: 8 burritos

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

Variations

• For a spicier version, add jalapeños or hot sauce to the beef filling.

• Swap out the beef for shredded chicken or ground turkey for a lighter option.

• Use flour tortillas in various sizes based on preference, though larger tortillas make it easier to wrap the chimichangas.

• Add vegetables like bell peppers or corn to the filling for extra flavor and texture.

Storage/Reheating

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F for about 10-15 minutes to get them crispy again, or heat them in a skillet on medium heat until warmed through.

FAQs

1. Can I use a different type of meat for these chimichangas?

Yes! You can substitute the ground beef with shredded chicken, ground turkey, or even a meatless option like beans and vegetables.

2. Can I make these chimichangas in advance?

Yes, you can prepare the filling and assemble the chimichangas ahead of time. Just store them in the refrigerator and fry them when you’re ready to serve.

3. Can I bake these chimichangas instead of frying them?

Yes! You can bake the chimichangas at 400°F for 20-25 minutes or until golden and crispy, flipping them halfway through.

4. What can I serve with chimichangas?

These chimichangas go well with Mexican sides like guacamole, chips, salsa, or a fresh salad.

5. How do I prevent the chimichangas from being greasy?

Make sure to fry each chimichanga individually in hot oil. Adding too many at once can lower the oil temperature, making the chimichangas greasy.

6. Can I freeze these chimichangas?

Yes! Assemble the chimichangas, then freeze them before frying. When you’re ready to eat, fry them straight from the freezer, adding a few extra minutes to the cook time.

7. Can I use corn tortillas instead of flour tortillas?

Corn tortillas will work, but they are more fragile and may break when frying. Flour tortillas are recommended for this recipe.

8. How can I make the beef filling spicier?

Add chopped jalapeños, chipotle chili powder, or hot sauce to the beef mixture for an extra kick.

9. Can I make the rice and beans from scratch?

Absolutely! If you prefer homemade Mexican rice and refried beans, feel free to use your own recipes for a more authentic touch.

10. Are these chimichangas gluten-free?

To make the chimichangas gluten-free, use gluten-free tortillas and check the other ingredients to ensure they’re gluten-free.

Conclusion

Crispy Beef Chimichangas are a delicious, satisfying meal that’s perfect for any occasion. With a flavorful filling and crispy exterior, they’re sure to be a hit at the dinner table. Whether you make them for a weeknight dinner or a special treat, they’re a fun and tasty way to enjoy a Tex-Mex favorite.

Crispy Beef Chimichangas

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 chimichangas
• Category: Main Course
• Method: Frying
• Cuisine: Tex-Mex

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Description

These Crispy Beef Chimichangas are a flavorful Tex-Mex delight, featuring a savory beef filling, Mexican rice, refried beans, and melted cheese, all wrapped in a crispy tortilla. Perfect for dinner or a casual meal, these chimichangas are easy to make and great for customizing with your favorite toppings.

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Ingredients

For the Beef Filling:

1 pound ground beef

½ cup chopped onion

3 cloves garlic, minced

3 tablespoons tomato paste

½ tablespoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

½ teaspoon salt

2 tablespoons fresh lime juice

¼ cup water

For the Filling:

2 cups Mexican rice

2 cups refried beans

2 cups shredded cheddar cheese

For the Chimichangas:

8 large, 10-inch flour tortillas

Toppings:

1 cup sour cream

1 cup pico de gallo

1 tablespoon cilantro, minced (for garnish)

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Instructions

• Make the Beef Filling: In a large skillet over medium-high heat, cook the ground beef with chopped onion and garlic. Crumble the beef and cook until no longer pink, then drain the grease.

• Add Spices and Simmer: Stir in tomato paste, cumin, chili powder, oregano, salt, lime juice, and water. Bring to a slight boil, then reduce heat and simmer for 5-8 minutes. Set aside to cool slightly.

• Assemble the Chimichangas: Lay out tortillas on a flat surface and divide the beans, cheese, beef mixture, and rice evenly between them. Fold the tortillas burrito-style and secure with toothpicks.

• Fry the Chimichangas: Heat 3 inches of oil in a large Dutch oven to 350°F. Carefully lower one chimichanga into the oil and fry for 1-2 minutes per side until golden brown. Repeat with the remaining chimichangas.

• Serve: Remove the toothpicks and serve with sour cream, pico de gallo, and cilantro garnish.

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Notes

Spicy Option: Add chopped jalapeños or hot sauce to the beef mixture for a spicier version.

Alternate Proteins: Swap the beef for shredded chicken or ground turkey for a lighter option.

Vegetable Add-ins: Add bell peppers, corn, or any veggies to the filling for extra flavor and texture.