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Ultimate Crispy Beef Chimichangas (Baked or Fried)

Close-up of crispy, golden-brown Chimichangas stacked on a white plate, one cut open showing the seasoned ground beef filling.
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Make satisfying, crispy beef chimichangas at home. This recipe provides instructions for both deep-frying for maximum crispness or baking/air frying for a lighter option.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 pound ground beef
  • 1 small onion, chopped
  • 1 packet (1 ounce) taco seasoning mix
  • 1/2 cup water
  • 8 medium flour tortillas (burrito size)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Vegetable oil for frying (if not baking/air frying)

Instructions

  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 3 minutes.
  2. Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned. Drain any excess fat.
  3. Stir in the taco seasoning mix and water. Bring to a simmer and cook for 5 minutes, allowing the liquid to reduce and the meat to absorb the flavor. Remove from heat and let cool slightly.
  4. Lay a tortilla flat. Place about 1/4 cup of the seasoned beef mixture and a sprinkle of both cheeses near one edge.
  5. Fold the sides of the tortilla inward over the filling. Roll the tortilla tightly from the bottom edge up to seal the filling inside, creating a compact burrito shape. Secure with a toothpick if necessary. Repeat with remaining filling and tortillas.
  6. **For Frying:** Heat 2 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully place chimichangas seam-side down into the hot oil, two at a time. Fry for 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels.
  7. **For Baking:** Preheat your oven to 400°F (200°C). Lightly brush both sides of the rolled chimichangas with oil. Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until golden and crisp.
  8. **For Air Frying:** Preheat air fryer to 375°F (190°C). Lightly spray chimichangas with cooking spray. Air fry for 8-10 minutes, flipping halfway, until golden brown.
  9. Remove any toothpicks before serving hot with your favorite toppings like salsa, sour cream, or guacamole.

Notes

  • For make-ahead freezer meals, wrap uncooked, tightly rolled chimichangas individually in plastic wrap and then foil. Freeze for up to 3 months. Bake or air fry directly from frozen, adding a few extra minutes to the cooking time.
  • Use cooked shredded chicken instead of beef for a quick chicken variation.
  • If you prefer a softer tortilla, briefly warm the tortillas in the microwave before rolling to prevent cracking.

Nutrition

Find it online: https://afripaket.com/easy-chimichangas-recipe-baked-or-fried/