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These crispy beef and cheese chimichangas saved me from spending way too much money on takeout when my family got completely obsessed with them at our local Mexican restaurant. Making them at home means you get way more filling for your money, and honestly, they taste even better because you can control exactly how much cheese and seasoning goes in. The first time I made these, my kids couldn't believe something this good came out of our kitchen instead of a restaurant.
My neighbor tried one of these at our last cookout and immediately asked for the recipe. She said her family spends a fortune on Mexican takeout and these were better than anything they've gotten from restaurants. Now she makes them every Friday night instead of ordering out.
What You Need
- Ground beef: I use lean because it's less greasy when fried
- Sharp cheddar cheese: Gets nice and melty inside the crispy shell
- Large flour tortillas: You need the big burrito-size ones for this to work
- Basic Mexican seasonings: Cumin and chili powder give them that authentic taste
- Oil for frying: Whatever you use for regular frying works fine
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Getting Them Done
- Making the filling
- Cook diced onions in a little oil until they're golden and sweet, then add garlic and ground beef. Brown the beef completely, breaking it up as it cooks. Add your cumin, chili powder, salt, and pepper, then stir in the cheese until it melts into the meat.
- Rolling them up
- Put some of the beef mixture on each tortilla, but don't go crazy with the filling or they won't close properly. Roll them tightly, tucking in the ends like you're making a burrito, and make sure they're sealed well.
- Frying to golden perfection
- Heat oil to about 350°F and fry the chimichangas seam-side down first for about 3-4 minutes until golden brown. Flip them over and fry the other side until they're golden all over. Drain on paper towels before serving.
I learned the hard way that sealing these properly is everything. My first batch was a disaster because I was lazy about tucking the ends, and half of them burst open in the oil. Now I take the time to roll them properly and never have problems.
How to Serve Them
These are great by themselves, but some Spanish rice and beans make it feel like a real Mexican feast. Salsa, guacamole, and sour cream for dipping are pretty much essential. My family loves them with a simple side salad too.
Making Them Different
You can use chicken instead of beef, or add some diced jalapeños if you like heat. Different cheeses work too - pepper jack gives them a nice kick. Sometimes I throw in some black beans or corn for extra texture.
Leftovers and Storage
They're definitely best fresh and hot, but you can reheat them in the oven to get some of that crispiness back. Don't use the microwave - it makes them soggy and sad. You can also make the filling ahead and assemble them when you're ready to fry.
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These chimichangas have become our Friday night tradition because they feel like a special treat but don't require any special skills to make. There's something really satisfying about biting through that crispy shell into all that cheesy, seasoned beef inside. They're one of those recipes that makes you wonder why you ever bothered with takeout.
Frequently Asked Questions
- → Can I bake these chimichangas instead of frying them?
- Yes! Brush with oil and bake at 425°F for 15-20 minutes, flipping halfway through. They won't be quite as crispy but still delicious.
- → What's the best oil temperature for frying chimichangas?
- Keep the oil at 350°F. Too hot and they'll burn before the inside heats through; too cool and they'll absorb too much oil.
- → How do I prevent the chimichangas from bursting while frying?
- Don't overfill them, roll tightly, and make sure the seam is face-down when you first add them to the oil to seal it.
- → Can I make these ahead of time?
- You can assemble them and refrigerate for up to 24 hours before frying. Just fry them straight from the fridge when ready to serve.
- → What are the best toppings for chimichangas?
- Try salsa, guacamole, sour cream, shredded lettuce, diced tomatoes, or jalapeños. Serve with Mexican rice and beans for a complete meal.