Crispy Beef Cheese Chimichangas (Printer-Friendly)

Golden, crunchy chimichangas with a seasoned beef and cheese filling, topped with fresh cilantro and served with fresh sides.

# What You’ll Need:

→ Tortillas

01 - 6 large fresh flour tortillas (10-inch)

→ Filling

02 - 1 lb ground beef (80/20)
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 cup shredded sharp cheddar cheese
11 - 1/2 cup shredded Monterey Jack cheese
12 - 1/4 cup fresh cilantro, chopped

→ For Frying

13 - Vegetable oil, as needed (approximately 1 cup)

→ To Serve

14 - Sour cream, salsa, and guacamole
15 - Additional chopped cilantro for garnish

# Steps to Follow:

01 - Heat a large skillet over medium-high heat. Add ground beef, chopped onion, and minced garlic. Cook for about 7 minutes, stirring occasionally, until the beef is browned and onions are softened. Drain excess fat to reduce greasiness.
02 - Sprinkle ground cumin, chili powder, smoked paprika, salt, and black pepper over the beef mixture. Stir well to evenly coat. Cook for one additional minute to develop the spices' flavor.
03 - Remove the skillet from heat. Immediately fold in shredded cheddar, Monterey Jack cheeses, and chopped cilantro until cheeses slightly melt into the warm filling.
04 - If tortillas are stiff, soften each by warming in a dry skillet over medium heat for 30 seconds on each side or microwaving wrapped in a damp cloth for 30 seconds. This prevents cracking when rolling.
05 - Place about 1/3 cup of the filling in the center of each tortilla. Fold both sides inward, then roll from the bottom up into a tight log. Place seam side down to seal. Secure with a toothpick if desired.
06 - Pour vegetable oil into a clean skillet to a depth of 1/4 inch and heat over medium heat until shimmering. Fry chimichangas seam side down in batches for 2 to 3 minutes per side, turning with tongs until all sides are crispy and deep golden. Add oil as needed between batches.
07 - Transfer chimichangas to a paper towel-lined plate to drain excess oil. Let rest briefly to maintain crispiness. Garnish with fresh cilantro and serve with sour cream, salsa, and guacamole.

# Helpful Hints:

01 - Warm tortillas before rolling to prevent cracking and ensure easy handling.
02 - Drain excess fat from the beef to keep chimichangas crisp rather than greasy.
03 - Cook chimichangas in batches to avoid overcrowding the pan and achieve even browning.
04 - Leftover chimichangas can be reheated in a toaster oven or air fryer to restore crispiness.

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