Oh yes — a beef and cheese chimichanga is basically a deep-fried (or baked) burrito that’s crispy on the outside and gooey on the inside. Here’s a homemade recipe you can try:
Ingredients (makes 4 chimichangas)
- 1 lb (450 g) ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (or Mexican blend)
- 4 large flour tortillas (10–12 inch)
- 2–3 tablespoons vegetable oil (for frying)
- Optional toppings: sour cream, salsa, guacamole, chopped cilantro
Instructions
- Cook the beef filling:
- In a skillet over medium heat, cook ground beef with onion until browned. Drain excess fat.
- Add garlic, chili powder, cumin, paprika, salt, and pepper. Stir for 1–2 minutes.
- Remove from heat and stir in half of the shredded cheese.
- Assemble the chimichangas:
- Lay out a tortilla flat.
- Spoon about 1/4 of the beef mixture in the center.
- Fold in the sides, then roll tightly from bottom to top to enclose the filling.
- Repeat with remaining tortillas and filling.
- Cook the chimichangas:
Deep-Fried Method (crispiest):
- Heat 1–2 inches of vegetable oil in a large skillet over medium heat.
- Fry each chimichanga seam-side down for 2–3 minutes per side until golden brown. Drain on paper towels.
Oven-Baked Method (lighter):
- Preheat oven to 425°F (220°C).
- Place chimichangas seam-side down on a baking sheet lined with foil or parchment.
- Brush lightly with oil or spray with cooking spray.
- Bake 15–20 minutes, flipping halfway, until golden and crispy.
- Serve:
- Top with remaining cheese, sour cream, salsa, guacamole, or cilantro if desired.
💡 Tips for perfect chimichangas:
- Make sure the filling is not too wet, or the tortilla may get soggy. Drain excess liquid from cooked beef.
- Fry seam-side down first so the chimichanga seals properly.
- You can also add beans, rice, or sautéed peppers to the filling for extra heartiness.
If you want, I can also give a slow-baked version with a crispy tortilla “hack” that avoids frying but still gets golden and crunchy.
Do you want me to share that version?