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