Beef and Cheese Chimichangas: Deep-Fried Burrito Dreams

A chimichanga is a burrito that went for a swim in hot oil. Best decision ever.

Seasoned beef. Refried beans. Melty cheese. Wrapped tight. Fried until golden and crispy. Topped with sour cream, salsa, and guac. 40 minutes. Dangerously good.

Ingredients

Serves 4.

• 4 large flour tortillas (10-inch or burrito size)
• 1 lb ground beef
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp paprika
• ½ tsp salt
• 1 cup refried beans
• 1½ cups shredded cheddar or Mexican blend cheese
• Oil for frying (vegetable or canola)

For topping: Sour cream, salsa, guacamole, fresh cilantro, lime wedges

Step-by-Step Instructions

Step 1: Cook the Beef

1. In a skillet, cook ground beef and onion over medium heat until browned (5-7 minutes). Drain fat.
2. Add garlic, chili powder, cumin, paprika, and salt. Cook 1 minute.

Step 2: Assemble Chimichangas

1. Warm tortillas in microwave for 20 seconds to make pliable.
2. Spread 2 tbsp refried beans in center of each tortilla.
3. Top with beef mixture and shredded cheese.
4. Fold in sides. Roll tightly like a burrito. Secure with toothpicks if needed.

Step 3: Heat Oil

1. Heat 1 inch of oil in a deep skillet to 375°F (190°C).

Step 4: Fry

1. Place chimichangas seam-side down in hot oil. Fry 1-2 minutes per side until golden brown and crispy.
2. Drain on paper towels. Remove toothpicks.

Step 5: Serve

1. Top with sour cream, salsa, guacamole, and cilantro. Squeeze lime. Eat immediately.

Summary

Prep Time: 15 minutes | Cook Time: 10-15 minutes | Total Time: 25-30 minutes

Yield: 4 chimichangas

Difficulty: Easy

Storage Notes

Best Fresh:

Chimichangas are best eaten immediately. Leftovers lose crispiness.

Reheat:

Air fryer at 375°F for 8-10 minutes. Oven at 400°F for 10-12 minutes. Never microwave.

Pro Tip:

Bake instead of fry: Brush with oil and bake at 425°F for 15-20 minutes. Still crispy, less mess.