Why You’ll Love This Recipe

• Ultra-crispy, golden-fried tortilla shell.
• Rich and savory seasoned ground beef filling.
• Generously filled with gooey, melted cheese.
• Fully customizable with your favorite toppings.
• A restaurant-quality meal made in your own home.

Equipment You’ll Need

• Large skillet
• Large, heavy-bottomed pot or deep fryer
• Tongs
• Slotted spoon
• Wire rack
• Paper towels
• Measuring cups and spoons
• Cheese grater

Ingredients

• 1 lb lean ground beef (85/15)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning, or 2 tbsp homemade
• 1/2 cup beef broth
• 1 can (15 oz) refried beans
• 2 cups shredded cheese blend (Monterey Jack, Cheddar, or Colby)
• 6 large (10-inch) flour tortillas
• 4-6 cups vegetable or canola oil, for frying
• Optional toppings: sour cream, guacamole, salsa, shredded lettuce, chopped cilantro

Instructions

1. In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft, about 5-7 minutes. Drain off any excess grease.
2. Stir in the minced garlic and taco seasoning, and cook for another minute until fragrant.
3. Pour in the beef broth, bring to a simmer, and cook, stirring occasionally, until the liquid has mostly evaporated and the mixture has thickened. This should take about 5 minutes. Remove from heat and set aside.
4. Warm the tortillas in a microwave or a dry skillet for 15-20 seconds. This makes them more pliable and less likely to tear when rolling.
5. Lay one tortilla flat. Spread about 2-3 tablespoons of refried beans in the center. Top with a generous portion of the beef mixture (about 1/6th of the total) and a handful of shredded cheese.
6. To fold, bring the bottom edge of the tortilla up and over the filling. Fold in the left and right sides tightly. Then, roll the entire package upwards to form a secure, rectangular packet. Use a toothpick to secure the seam if necessary.
7. Repeat with the remaining tortillas and filling.
8. In a large, heavy-bottomed pot, heat the oil to 350-365°F (175-185°C). If you don’t have a thermometer, a small piece of tortilla should sizzle and turn golden in about 30 seconds.
9. Carefully place 2-3 chimichangas into the hot oil, seam-side down. Do not overcrowd the pot.
10. Fry for 2-3 minutes per side, or until they are a deep golden brown and crispy all over.
11. Using tongs, carefully remove the chimichangas from the oil and place them on a wire rack set over paper towels to drain excess oil.
12. Serve immediately with your favorite toppings.

Expert Cooking Tips

• Use freshly grated cheese. Pre-shredded cheese is often coated in starches that prevent it from melting as smoothly.
• Ensure your oil is at the correct temperature. Oil that is too cool will result in a greasy chimichanga, while oil that is too hot will burn the outside before the inside is heated through.
• Don’t overfill the tortillas. This is the most common cause of them bursting open during frying. Be generous, but ensure you can still get a tight, secure fold.
• Let the beef filling cool slightly before assembling. A very hot filling can make the tortillas soggy and more prone to tearing.

Substitutions and Variations

For a different flavor profile, you can substitute the ground beef with shredded chicken, pulled pork, or ground turkey. For a vegetarian option, use a mixture of black beans, corn, and sautéed bell peppers. You can also use any good melting cheese you prefer, such as pepper jack for a spicy kick. For a lighter version, these can be baked at 400°F (200°C) for 20-25 minutes or cooked in an air fryer at 375°F (190°C) for 10-12 minutes, after brushing them lightly with oil.

Common Mistakes to Avoid

The most frequent mistake is not folding the tortilla tightly enough, causing the filling to leak out during frying. Another common error is frying at the wrong oil temperature, leading to either a burnt exterior or a soggy, oil-logged result. Finally, using small tortillas will make rolling nearly impossible; ensure you have large, burrito-sized tortillas for the best results.

Serving Suggestions

Serve these chimichangas hot and fresh, smothered in your favorite sauce like queso or enchilada sauce. Garnish generously with a dollop of sour cream, a scoop of fresh guacamole, pico de gallo, and shredded lettuce. For a complete meal, pair them with a side of Spanish rice and cilantro-lime black beans.

Storage and Reheating Tips

Chimichangas are best enjoyed immediately for maximum crispiness. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat and restore their crispy texture, place them in an oven at 375°F (190°C) for 10-15 minutes or in an air fryer for 5-7 minutes. Avoid reheating in the microwave, as it will make the tortilla soft and soggy.

Frequently Asked Questions

Can I make these ahead of time?

Yes, you can prepare the beef filling up to 2 days in advance and store it in the refrigerator. You can also assemble the chimichangas (before frying) a few hours ahead of time, cover them, and refrigerate until you’re ready to fry.

Can I freeze chimichangas?

Absolutely. Assemble the chimichangas but do not fry them. Wrap each one individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. You can fry them directly from frozen, just add a few extra minutes to the cooking time.

What is the best oil for frying?

A neutral oil with a high smoke point is best. Canola, vegetable, or peanut oil are all excellent choices for frying chimichangas as they won’t impart a strong flavor and can handle the high heat required for a crispy finish.

Conclusion

You’ve now unlocked the secret to creating truly spectacular, restaurant-quality chimichangas at home. With their shatteringly crisp shells and mouthwatering, cheesy beef filling, these are more than just a meal—they’re an experience. Say goodbye to disappointing fast-food versions forever and embrace the satisfaction of a perfectly crafted, homemade classic. Get ready for this recipe to become a new family favorite.