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A plate of golden-fried beef chimichangas, one sliced open to show the savory ground beef filling, topped with sour cream.

Crispy Beef and Cheese Chimichangas

Indulge in these homemade beef and cheese chimichangas, featuring a savory ground beef filling combined with gooey melted cheese, all wrapped in a crispy, golden-fried tortilla. Perfect for a hearty family dinner or a fun Tex-Mex night!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 chimichangas
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Filling
  • 1 lbs ground beef lean (80/20 or 85/15)
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 1 can diced tomatoes with green chilies 10 oz, drained (e.g., Ro*Tel)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup beef broth
For Assembly and Frying
  • 4 large flour tortillas 10-12 inch burrito size
  • 1.5 cups shredded Monterey Jack or Mexican blend cheese
  • 2 tbsp vegetable oil or cooking spray for air frying, more for deep frying
For Serving (Optional)
  • as needed Salsa, sour cream, guacamole, shredded lettuce

Equipment

  • Large Skillet
  • Air Fryer
  • Tongs
  • Paper Towels

Method
 

Prepare the Beef Filling
  1. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
  2. Add diced onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Stir in the drained diced tomatoes with green chilies, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute, stirring constantly.
  4. Pour in the beef broth, bring to a simmer, then reduce heat to low and cook for 5-7 minutes, allowing the flavors to meld and liquid to reduce slightly. Remove from heat.
Assemble the Chimichangas
  1. Warm the tortillas slightly (in the microwave for 15-20 seconds or on a dry skillet for 10-15 seconds per side) to make them more pliable.
  2. Lay a warm tortilla flat. Spoon about 1/2 to 3/4 cup of the beef filling into the center, leaving space around the edges. Sprinkle about 1/4 cup of shredded cheese over the beef.
  3. Fold the bottom edge of the tortilla up over the filling, then fold in the sides. Roll it up tightly from the bottom to create a sealed burrito shape.
  4. Repeat with the remaining tortillas, beef filling, and cheese.
Cook the Chimichangas (Air Fryer Method)
  1. Preheat your air fryer to 375°F (190°C). Lightly brush or spray the chimichangas with vegetable oil on all sides.
  2. Place 2 chimichangas seam-side down in the air fryer basket, ensuring they are not overcrowded. Air fry for 12-15 minutes, flipping halfway through, until golden brown and crispy.
  3. Remove from the air fryer and repeat with the remaining chimichangas.
Serve
  1. Serve the crispy beef and cheese chimichangas immediately with your favorite toppings like salsa, sour cream, guacamole, or shredded lettuce.
Optional: Deep Frying Method
  1. Heat 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C). Carefully place 1-2 chimichangas into the hot oil, seam-side down.
  2. Fry for 2-4 minutes per side, turning occasionally, until golden brown and crispy. Remove with tongs and place on a plate lined with paper towels to drain excess oil. Repeat with remaining chimichangas.

Notes

For a spicier kick, add a pinch of cayenne pepper to the beef filling. You can prepare the beef filling ahead of time and store it in the refrigerator for up to 3 days. Reheat before assembling the chimichangas. Leftover chimichangas can be stored in an airtight container in the refrigerator for 2-3 days and reheated in an air fryer or oven for best crispiness.