Crispy Beef and Cheese Chimichangas wrap cumin-chile ground beef and melted sharp cheddar inside six flour tortillas, then deep-fry them to a crisp golden shell. Softening the onion first and blooming the spices build flavor before the filling is sealed.
The recipe makes exactly 6 chimichangas in 35 minutes, with 20 minutes of preparation and 15 minutes of cooking. Heat 2 inches of vegetable oil to 350°F and fry each parcel for 3–4 minutes per side.
Beef and Cheese Chimichanga Ingredients
The filling needs 1 pound lean ground beef, 1 diced medium yellow onion, exactly 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon chili powder, and salt and pepper to taste.
Stir in 1 cup shredded sharp cheddar, then divide the mixture among exactly 6 large flour tortillas. Use enough vegetable oil to reach about 2 inches deep in a heavy-bottomed pot or deep skillet.
If you enjoy this recipe, you may also like Broccoli Cheddar Biscuit Casserole.
How to Make Crispy Chimichangas
- Cook diced onion over medium heat for 5–6 minutes until golden.
- Add three garlic cloves and ground beef; brown fully while breaking it apart.
- Stir in cumin, chili powder, salt, and pepper for 1 minute.
- Remove from heat and melt in 1 cup cheddar.
- Warm six tortillas for 20–30 seconds.
- Add about ⅓ cup filling to each, tuck the ends, and roll tightly.
- Heat 2 inches oil to 350°F.
- Fry seam-side down for 3–4 minutes per side, drain 1 minute, and serve.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Soften the Onion First
Brown the Beef With Three Garlic Cloves
Bloom Cumin and Chili Powder
Melt in One Cup Cheddar
Warm Six Tortillas
Measure About One Third Cup Each
Tuck and Roll Securely
Heat Two Inches Oil to 350°F
Fry for Three to Four Minutes Per Side
Drain for One Minute
Keep Frying Safe
Store and Reheat
Conclusion
Cook onion for 5–6 minutes. Add three garlic cloves and 1 pound beef; brown fully. Add cumin, chili powder, salt, and pepper for 1 minute, remove from heat, and melt in 1 cup cheddar. Warm six tortillas 20–30 seconds, fill each with about ⅓ cup, tuck, and roll. Heat 2 inches vegetable oil to 350°F. Fry seam-side down for 3–4 minutes per side, drain for 1 minute, and serve hot.
Frequently Asked Questions
- → How many chimichangas does the recipe make?
It makes exactly six chimichangas.
- → What oil temperature should I use?
Maintain the vegetable oil at 350°F.
- → How long does each side fry?
Fry each side for 3–4 minutes until evenly golden.
- → Why warm the tortillas?
Warming for 20–30 seconds makes them flexible enough to fold without cracking.