Crispy Cheesy Beef Chimichangas Tips, FAQ & printable recipe

Tips for success

To achieve the tightest roll possible, place the filling in the lower third of the tortilla, fold the bottom edge over the filling, fold in the left and right sides tightly, and then roll upwards.

This envelope-style fold keeps the beef and cheese securely locked inside. If you are worried about the chimichangas unraveling in the oil, you can secure the seam with a toothpick, just remember to remove it before frying.

When frying, always place the chimichangas seam-side down in the hot oil first. This instantly seals the fold, preventing the tortilla from opening up during cooking.

Avoid overcrowding the pan; fry only one or two at a time depending on the size of your skillet. Overcrowding lowers the oil temperature, leading to greasy, under-crisped chimichangas. Allow the oil to return to temperature between batches.

Variations

• Baked Chimichangas: Brush the rolled tortillas with melted butter and bake at 400 degrees Fahrenheit (204 degrees Celsius) for 20 minutes until crispy.
• Vegetarian Black Bean: Substitute the ground beef with seasoned black beans and corn for a flavorful meatless option.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days, keeping sauces separate.

Freezer

Freeze assembled, unfried chimichangas wrapped tightly in plastic wrap and foil for up to 3 months; fry from frozen.

Reheat

Reheat in an oven or air fryer at 375 degrees Fahrenheit (190 degrees Celsius) for 10 to 15 minutes until crispy and hot.

Store any leftovers in an airtight container in the refrigerator within two hours of cooking to ensure safety and freshness. Keep the wet toppings, such as the red sauce, lettuce, tomatoes, sour cream, and salsa, separate from the chimichangas to prevent them from becoming soggy.

While the crispy texture is best enjoyed fresh, stored chimichangas will keep well in the fridge for up to three to four days.

You can easily prepare the seasoned beef filling up to two days in advance and store it in the refrigerator. When ready to serve, assemble and roll the chimichangas just before frying to keep the tortillas from absorbing moisture from the beef. Alternatively, you can assemble the chimichangas, wrap them tightly in plastic wrap, and store them in the fridge for up to 24 hours before frying.

Serving ideas

Serve these chimichangas immediately while they are piping hot and at their crispiest. Plate them individually and drape a generous spoonful of warm red enchilada sauce over the center, followed by a sprinkle of shredded cheese which will melt from the residual heat.

Arrange a bed of crisp, shredded lettuce and bright diced tomatoes alongside the chimichanga to provide a fresh, cool contrast to the rich, warm main dish.

Accompany the dish with small ramekins of cool sour cream and your favorite salsa, allowing everyone to customize their bites. For a complete Tex-Mex feast, pair these crispy chimichangas with sides of Mexican rice, refried beans, or a fresh corn salad. A squeeze of fresh lime juice over the top just before eating adds a bright, zesty finish that cuts through the richness beautifully.

Frequently asked questions

Recipe card

Crispy Cheesy Beef Chimichangas

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 1 lb ground beef
• 2 tbsp taco seasoning
• 4 large flour tortillas
• 1 1/2 cups shredded cheddar cheese, divided
• 2 cups vegetable oil for frying
• 1/2 cup red enchilada sauce, warmed
• 1 cup shredded lettuce for garnish
• 1/2 cup diced tomato for garnish
• 1/2 cup sour cream for serving
• 1/2 cup salsa for serving

Instructions

1. Brown the ground beef in a large skillet over medium-high heat, breaking it apart with a wooden spoon, until no pink remains. Drain any excess grease from the skillet.
2. Sprinkle the taco seasoning over the beef. Simmer over medium-low heat for 5 to 7 minutes until the spices are thoroughly incorporated and the beef is well-coated. Ensure the beef reaches a safe internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).
3. Lay the warm flour tortillas flat on a clean surface. Place a portion of the seasoned beef and one cup of the shredded cheddar cheese in the center of each. Fold in the left and right sides tightly, then roll from the bottom up to fully enclose the filling.
4. Heat the vegetable oil in a deep skillet to 350 degrees Fahrenheit (177 degrees Celsius). Carefully lower the rolled chimichangas seam-side down into the hot oil. Fry for 2 to 3 minutes per side until golden brown and ultra-crispy, then drain on paper towels.
5. Place the hot, fried chimichangas on a serving plate. Spoon the warmed red enchilada sauce generously over the center of each, then sprinkle with the remaining half cup of shredded cheddar cheese, letting it melt slightly from the residual heat.
6. Arrange the shredded lettuce and diced tomatoes around the plated chimichangas. Serve immediately while hot, alongside small ramekins of cool sour cream and fresh salsa for dipping.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

32 g

Carbohydrates

42 g

Fat

42 g

Fiber

3 g

Sugar

4 g

Sodium

1100 mg

Automatic estimate from the ingredient list, not laboratory-verified.