Why This Recipe Works
Perfectly Seasoned Beef – We use a blend of ground beef, onions, garlic, and bold Tex-Mex spices for rich, savory depth.
Melty Cheese Inside, Not Just on Top – Cheese mixed into the filling ensures every bite is gooey.
Proper Frying Technique – Frying at the right temperature keeps them crisp without being greasy.
Flexible Cooking Methods – I’ll also show you how to make them oven-baked or air-fried for a lighter version.
Make-Ahead Friendly – You can prep and freeze these, then fry straight from frozen.
Ingredients
This recipe makes 8 generously sized chimichangas, perfect for 4–6 people.
For the Beef Filling:
1 ½ pounds ground beef (80/20 for flavor, or lean if you prefer)
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced (optional, for sweetness & color)
1 can (4 oz) diced green chilies, drained
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon ground coriander (optional, for warmth)
1 teaspoon salt (plus more to taste)
½ teaspoon black pepper
¼ cup beef broth (or water)
For the Cheese:
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack (or pepper jack for a spicy kick)
For the Chimichangas:
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