Crispy Beef & Cheese Chimichangas: A Golden, Cheesy Tex-Mex Favorite

If you love bold Tex-Mex flavors and crave that satisfying crunch of fried tortillas, these Crispy Beef & Cheese Chimichangas are calling your name. Stuffed with seasoned ground beef, two kinds of melty cheese, and fresh cilantro, then pan-fried until golden and crisp—this recipe is comfort food at its finest.

Chimichangas are essentially deep-fried burritos, and while traditionally they’re submerged in oil, this version uses a shallow fry method for less mess and just as much crunch. Pair them with sour cream, salsa, or guacamole, and you’ve got a restaurant-quality meal straight from your own kitchen.

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What You’ll Love About This Recipe

• Crispy on the outside, cheesy and savory on the inside
• Easy to customize with your favorite proteins or cheeses
• Perfect for meal prep or feeding a hungry crowd
• Serve with classic toppings for a full Tex-Mex experience

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Ingredients

For the Chimichangas:

• 8 large flour tortillas (10-inch)
• 1 lb ground beef (80/20 preferred for flavor)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 tbsp fresh cilantro, chopped (plus more for garnish)
• 2 tbsp vegetable oil (for frying)

For Serving:

• Sour cream
• Salsa
• Guacamole

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Directions

1. Cook the Beef Filling

In a large skillet over medium-high heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft, about 5 to 7 minutes. Drain excess fat from the pan.

2. Season the Mixture

Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 more minute until spices are fragrant. Remove the skillet from heat, then stir in the shredded cheeses and chopped cilantro.

3. Assemble the Chimichangas

Warm tortillas slightly to make them easier to roll. Spoon about ⅓ cup of the beef and cheese mixture into the center of each tortilla. Fold in the sides, then roll tightly from the bottom to form a burrito shape, keeping the seam on the bottom.

4. Pan-Fry Until Crispy

In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. When the oil is shimmering, place the chimichangas seam-side down in the pan. Fry for 2–3 minutes per side, using tongs to turn carefully, until golden brown and crisp.

5. Drain and Serve

Transfer cooked chimichangas to a plate lined with paper towels to drain any excess oil. Slice in half for presentation or serve whole.

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Serving Suggestions

These chimichangas are best enjoyed hot and crispy. Serve with:

• A dollop of sour cream
• Fresh guacamole or sliced avocado
• Chunky salsa or pico de gallo
• Lime wedges for a citrusy finish
• Extra chopped cilantro for garnish

They also pair beautifully with rice, refried beans, or a simple salad to round out the meal.

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Tips & Variations

• Make Ahead: Prep the beef filling in advance and refrigerate for up to 2 days.
• Baking Option: For a lighter version, brush chimichangas with oil and bake at 400°F (200°C) for 18–20 minutes, flipping once.
• Swap the Protein: Use shredded rotisserie chicken or cooked black beans for a different twist.
• Cheese Choices: Pepper Jack, Oaxaca, or mozzarella also work well for melting.

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Final Thoughts

Whether you’re cooking for your family, hosting a game night, or just in the mood for something satisfying and crunchy, these Crispy Beef & Cheese Chimichangas are a guaranteed crowd-pleaser. With just the right balance of spice, texture, and richness, they bring restaurant flair to your kitchen with very little fuss.

Make a batch, add your favorite toppings, and enjoy Tex-Mex at its most indulgent.