What the heck is this?
Okay, so chimichangas are basically burritos that decided to take a hot oil bath and come out golden, crispy, and absolutely irresistible. We’re talking about seasoned ground beef, melted cheese, and all your favorite burrito fillings wrapped tight in a flour tortilla, then fried until they’re crunchy on the outside and molten deliciousness on the inside.
This isn’t health food, people. This is comfort food that hugs you from the inside out. The kind of meal that makes you understand why deep-frying exists and why sometimes you just need to embrace the crispy, cheesy chaos. Every bite is a perfect combination of textures — that satisfying crunch giving way to savory beef, gooey cheese, and all the good stuff that makes Mexican food so addictive.
Perfect for when you want to turn Taco Tuesday into something special, or when you need dinner that feels like a celebration. Fair warning: you’ll probably want to make these way more often than you should.
Why You’ll Love This Recipe
- Crispy outside, molten inside — texture heaven
- Way better than any frozen chimichanga you’ve ever had
- Uses ingredients you probably already have
- Feeds a crowd or gives you amazing leftovers
- Kids think you’re the coolest parent ever
- Perfect excuse to make homemade guacamole
The Good Stuff You’ll Need
For the Beef Filling:
- 1 lb ground beef (80/20 is perfect here)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (or make your own)
- 1/2 cup beef broth or water
- 1 can (4 oz) diced green chiles
- 1/2 cup salsa (your favorite kind)
For Assembly:
- 8 large flour tortillas (10-inch ones work best)
- 2 cups Mexican cheese blend, shredded
- 1 can (16 oz) refried beans
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
For Frying:
- Vegetable oil for deep frying (about 4-6 cups)
- Toothpicks for sealing
For Serving:
- Sour cream
- Guacamole
- Salsa
- Shredded lettuce
- Diced tomatoes
- Hot sauce (obviously)
Let’s Do This
Step 1: Make the Beef Magic
In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks.
Add diced onion and cook until softened, about 5 minutes.
Stir in garlic and cook for another minute until fragrant.
Add taco seasoning, beef broth, green chiles, and salsa.
Simmer for 10-15 minutes until most of the liquid has evaporated and the mixture is thick.
Let it cool slightly — you don’t want to melt your tortillas.
Step 2: Assembly Line Time
Warm your tortillas in the microwave for 30 seconds to make them more pliable.
Spread about 2 tablespoons of refried beans down the center of each tortilla.
Add about 1/3 cup of the beef mixture on top.
Sprinkle with 1/4 cup cheese and a dollop of sour cream.
Add some green onions if you’re feeling fancy.
Step 3: The Wrap Game
Fold the bottom edge of the tortilla up over the filling.
Fold in the sides, then roll tightly from bottom to top.
Secure with toothpicks — use 2-3 per chimichanga to keep them sealed.
Step 4: Oil Temperature Check
Heat oil in a large, heavy pot to 350°F (use a thermometer — this matters).
The oil should be deep enough to submerge the chimichangas completely.
Test with a small piece of tortilla — it should sizzle immediately.
Step 5: Fry Time
Carefully lower 2-3 chimichangas into the hot oil using tongs.
Don’t overcrowd — they need room to float and get crispy.
Fry for 2-3 minutes until golden brown, turning once halfway through.
Remove with a slotted spoon and drain on paper towels.
Step 6: Serve Like a Boss
Remove toothpicks (don’t forget this step!).
Serve immediately while they’re still crispy and the cheese is molten.
Set up a toppings bar — sour cream, guac, salsa, whatever makes you happy.
Switch It Up
Chicken Version: Use shredded rotisserie chicken instead of ground beef.
Bean and Cheese: Skip the meat and double up on beans for vegetarian vibes.
Breakfast Style: Use scrambled eggs, bacon, cheese, and hash browns.
Spicy Kick: Add jalapeños or use pepper jack cheese.
Baked Option: Brush with oil and bake at 425°F for 15-20 minutes (less crispy but healthier).
Pro Tips That Actually Work
Don’t overfill your chimichangas — they’ll burst open in the oil.
Make sure your filling is cooled and not too wet, or it’ll make the tortillas soggy.
Oil temperature is crucial — too hot and they burn outside while staying cold inside.
Double-wrap in foil and freeze assembled chimichangas for later frying.
A candy thermometer is your best friend for maintaining oil temperature.
Make-Ahead Game
Cook the beef filling up to 3 days ahead and store in the fridge.
Assemble chimichangas and refrigerate for same-day frying, or freeze for later.
Set up all your toppings before you start frying — these need to be served hot.
Safety First
Never leave hot oil unattended — seriously, don’t do it.
Keep a lid nearby to smother any oil fires (never use water on oil fires).
Have paper towels and a slotted spoon ready before you start.
Let oil cool completely before disposing of it.
Questions People Actually Ask
Q: Can I bake these instead of frying? A: Yes! Brush with oil and bake at 425°F for 15-20 minutes, flipping once. They won’t be as crispy but still delicious.
Q: How do I keep the oil from splattering everywhere? A: Use a deep pot, don’t overcrowd, and have a splatter screen handy. Also, pat chimichangas dry before frying.
Q: Can I make these ahead? A: Assemble them and refrigerate for up to 4 hours, or freeze for up to 3 months. Fry from frozen — just add a minute or two.
Q: What if I don’t have a thermometer? A: Drop a small piece of tortilla in the oil. If it sizzles immediately and turns golden in about 30 seconds, you’re good.
Q: Help! My chimichanga exploded in the oil! A: Your filling was too wet, the tortilla had a hole, or you didn’t seal it well enough. It happens to everyone — just fish it out and start over.
Print
- Total Time: 50 minutes
- Yield: 8 chimichangas 1x
Description
Okay, so chimichangas are basically burritos that decided to take a hot oil bath and come out golden, crispy, and absolutely irresistible. We’re talking about seasoned ground beef, melted cheese, and all your favorite burrito fillings wrapped tight in a flour tortilla, then fried until they’re crunchy on the outside and molten deliciousness on the inside.
This isn’t health food, people. This is comfort food that hugs you from the inside out. The kind of meal that makes you understand why deep-frying exists and why sometimes you just need to embrace the crispy, cheesy chaos. Every bite is a perfect combination of textures — that satisfying crunch giving way to savory beef, gooey cheese, and all the good stuff that makes Mexican food so addictive.
Perfect for when you want to turn Taco Tuesday into something special, or when you need dinner that feels like a celebration. Fair warning: you’ll probably want to make these way more often than you should.
Ingredients
For the Beef Filling:
- 1 lb ground beef (80/20 is perfect here)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (or make your own)
- 1/2 cup beef broth or water
- 1 can (4 oz) diced green chiles
- 1/2 cup salsa (your favorite kind)
For Assembly:
- 8 large flour tortillas (10-inch ones work best)
- 2 cups Mexican cheese blend, shredded
- 1 can (16 oz) refried beans
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
For Frying:
- Vegetable oil for deep frying (about 4-6 cups)
- Toothpicks for sealing
For Serving:
- Sour cream
- Guacamole
- Salsa
- Shredded lettuce
- Diced tomatoes
- Hot sauce (obviously)
Instructions
In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks.
Add diced onion and cook until softened, about 5 minutes.
Stir in garlic and cook for another minute until fragrant.
Add taco seasoning, beef broth, green chiles, and salsa.
Simmer for 10-15 minutes until most of the liquid has evaporated and the mixture is thick.
Let it cool slightly — you don’t want to melt your tortillas.
Warm your tortillas in the microwave for 30 seconds to make them more pliable.
Spread about 2 tablespoons of refried beans down the center of each tortilla.
Add about 1/3 cup of the beef mixture on top.
Sprinkle with 1/4 cup cheese and a dollop of sour cream.
Add some green onions if you’re feeling fancy.
Fold the bottom edge of the tortilla up over the filling.
Fold in the sides, then roll tightly from bottom to top.
Secure with toothpicks — use 2-3 per chimichanga to keep them sealed.
Heat oil in a large, heavy pot to 350°F (use a thermometer — this matters).
The oil should be deep enough to submerge the chimichangas completely.
Test with a small piece of tortilla — it should sizzle immediately.
Carefully lower 2-3 chimichangas into the hot oil using tongs.
Don’t overcrowd — they need room to float and get crispy.
Fry for 2-3 minutes until golden brown, turning once halfway through.
Remove with a slotted spoon and drain on paper towels.
Remove toothpicks (don’t forget this step!).
Serve immediately while they’re still crispy and the cheese is molten.
Set up a toppings bar — sour cream, guac, salsa, whatever makes you happy.
Notes
Chicken Version: Use shredded rotisserie chicken instead of ground beef.
Bean and Cheese: Skip the meat and double up on beans for vegetarian vibes.
Breakfast Style: Use scrambled eggs, bacon, cheese, and hash browns.
Spicy Kick: Add jalapeños or use pepper jack cheese.
Baked Option: Brush with oil and bake at 425°F for 15-20 minutes (less crispy but healthier).
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~28g
- Carbohydrates: ~45g
- Protein: ~25g