These Crispy Beef Chimichangas are a Tex-Mex favorite—packed with a flavorful beef filling, melted cheese, and optional refried beans, all wrapped in a golden, crunchy tortilla. Perfect for a weeknight dinner or game-day snack, this recipe brings restaurant-style flavor straight to your kitchen.
Who is this Recipe For?
This recipe is ideal for:
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Busy families who want a fun, handheld meal.
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Tex-Mex lovers craving crispy, cheesy goodness.
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Beginner cooks who want an easy but impressive dish.
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Anyone who enjoys crispy comfort food that can be customized with toppings.
Why It’s Great
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Crunchy outside, gooey inside – the best of both worlds!
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Customizable – add beans, extra cheese, or spice it up with hot sauce.
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Quick & Easy – ready in about 30 minutes.
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Freezer-friendly – make ahead for busy nights.
Ingredients
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1 lb (450 g) ground beef
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 tsp chili powder
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1 tsp ground cumin
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½ tsp smoked paprika
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½ tsp salt (or to taste)
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¼ tsp black pepper
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1 can (4 oz) diced green chilies (optional)
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1 cup refried beans (optional)
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1½ cups shredded cheddar or cheese blend
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6 large (10-inch) flour tortillas
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Oil for frying (vegetable or canola)
Kitchen Equipment Needed
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Large skillet
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Mixing spoon or spatula
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Paper towels (for draining oil)
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Large frying pan or deep skillet
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Tongs (for safe frying)
Instructions
1. Prepare the Filling
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Heat a skillet over medium heat.
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Brown the ground beef, breaking it apart as it cooks. Drain excess fat.
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Add onion and garlic; sauté for 2 minutes until softened.
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Stir in chili powder, cumin, paprika, salt, and pepper.
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Mix in green chilies and refried beans (if using). Cook until well combined.
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Remove from heat and let cool slightly.
2. Assemble the Chimichangas
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Lay out the tortillas. Add a scoop of beef mixture in the center, then sprinkle cheese on top.
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Fold the sides inward, then roll tightly like a burrito. Secure with toothpicks if needed.
3. Fry Until Crispy
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Heat ½–1 inch of oil in a deep skillet over medium heat.
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Fry each chimichanga seam-side down for 2–3 minutes per side, until golden and crispy.
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Drain on paper towels.
4. Serve & Enjoy
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Serve hot with sour cream, guacamole, salsa, or queso for dipping.
Storage
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Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to keep them crispy.
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Freezer: Wrap un-fried chimichangas tightly in foil or plastic wrap and freeze up to 2 months. Fry straight from frozen, adding a couple of extra minutes to cooking time.
FAQ
Q: Can I bake chimichangas instead of frying?
Yes! Brush with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until crispy.
Q: What toppings go best with chimichangas?
Try salsa, queso, shredded lettuce, sour cream, guacamole, or fresh jalapeños.
Q: Can I make these with chicken or pork instead of beef?
Absolutely! Shredded chicken, pulled pork, or even veggies work great.
Conclusion
These Crispy Beef Chimichangas are everything you love about Tex-Mex food—bold, cheesy, and crunchy. Whether you fry, bake, or air fry them, they’re sure to become a family favorite. Add your favorite toppings, serve with rice and beans, and enjoy a fiesta at home!
