Description
These homemade crispy cheesy beef chimichangas offer a restaurant-quality crunch and flavor without the grease. Packed with seasoned ground beef, black beans, and melted cheddar, they are easy to make, customizable, and perfect for weeknight dinners or meal prep.
Ingredients
- 1 lb (450g) 80/20 ground beef
- 1 tbsp vegetable or canola oil (for sautéing)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tbsp cumin
- Salt and black pepper to taste
- 1 can (15oz) black beans, drained and rinsed
- ½ cup medium salsa
- 8 large flour tortillas (12-inch / 30cm)
- 2 cups (225g) shredded cheddar cheese (or mix with Monterey Jack)
- Vegetable, canola, or peanut oil (for frying, approx. 1-2 inches deep)
Instructions
- Heat a large skillet over medium-high heat with 1 tablespoon of oil. Sauté the diced onion until translucent (3-4 minutes). Add minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the skillet. Break it up with a wooden spoon and cook until fully browned (5-7 minutes). Drain excess grease if necessary, leaving about a tablespoon.
- Season the beef with chili powder, cumin, salt, and black pepper. Stir to coat evenly.
- Stir in the drained black beans and salsa. Simmer for 5 minutes to meld flavors and evaporate excess moisture. Remove from heat and let cool slightly.
- Lay a tortilla flat. Spoon a generous amount of filling down the center, leaving 2 inches of space on sides. Sprinkle with shredded cheese.
- Roll the tortilla tightly from the bottom, tucking in the sides to seal. Repeat with remaining tortillas. Optional: Chill rolled chimichangas in the fridge for 15-20 minutes to set.
- Heat 1-2 inches of oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C).
- Carefully place 2-3 chimichangas into the hot oil, seam-side down first. Fry for 2-3 minutes per side until golden brown and crispy. Do not overcrowd the pan.
- Remove chimichangas with a slotted spoon or spider strainer. Place on a wire cooling rack to drain excess oil.
- Let rest for at least 5 minutes before cutting to allow cheese to set.
Notes
For best results, use fresh, pliable flour tortillas. If tortillas are stiff, warm them briefly in the microwave. Ensure the filling is thick and not too wet to prevent soggy chimichangas. For a healthier option, bake at 400°F (200°C) for 15-20 minutes after brushing with oil, or air fry at 375°F for 10-12 minutes. Always drain on a wire rack, not paper towels, to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 chimichangas per s
- Calories: 850
- Sugar: 3
- Sodium: 900
- Fat: 55
- Saturated Fat: 18
- Carbohydrates: 45
- Fiber: 6
- Protein: 40
Keywords: chimichanga, beef chimichanga, crispy chimichanga, homemade chimichanga, mexican food, ground beef recipe, fried burrito, meal prep