Beef and Cheese Chimichangas (Printable Format)

Crispy tortillas filled with seasoned beef and cheese. Perfect for family dinners with three cooking options!

# What You'll Gather:

→ For the Beef Filling

01 - 1 lb ground beef
02 - 1/2 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 teaspoon chili powder
05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/2 cup tomato sauce
10 - 1/4 cup beef broth or water

→ For Assembly and Cooking

11 - 6 large flour tortillas (burrito size works best)
12 - 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
13 - 1 cup vegetable oil for frying (or cooking spray for other methods)
14 - 2 tablespoons butter if baking

→ For Serving

15 - Sour cream for drizzling
16 - Guacamole or sliced avocado
17 - Salsa or fresh pico de gallo
18 - Fresh chopped cilantro
19 - Shredded lettuce for topping

# Step-by-Step Instructions:

01 - Heat a large skillet over medium heat and add the ground beef. Cook until nicely browned, breaking it up as it cooks. Add the diced onion and minced garlic, cooking for another 2-3 minutes until everything smells amazing and the onions are soft.
02 - Stir in the chili powder, cumin, paprika, salt, and black pepper - let those spices bloom for about 30 seconds. Pour in the tomato sauce and beef broth, then let everything simmer for about 5 minutes until the mixture thickens slightly. Remove from heat and let it cool a bit.
03 - Lay out each large flour tortilla and spoon about 1/3 cup of the beef mixture right into the center. Sprinkle a generous amount of shredded cheese on top of the beef. Fold the sides of the tortilla inward, then roll it up tightly like a burrito, making sure the ends are tucked in securely.
04 - Now for the fun part - pick your cooking method! For traditional crispy results, fry them seam-side down in 350°F oil for 2-3 minutes per side until golden. For a healthier option, brush with melted butter and bake at 400°F for 20-25 minutes, flipping halfway. Or use an air fryer at 375°F for 8-10 minutes, flipping once.
05 - Let them cool for just a minute, then serve immediately while they're still crispy and the cheese is melty. Top with sour cream, guacamole, salsa, cilantro, and whatever else makes your heart happy. These are perfect with Mexican rice and refried beans on the side.

# Important Tips:

01 - Use large burrito-size tortillas to prevent overfilling and make rolling much easier.
02 - Don't overstuff the chimichangas or they might burst while cooking - about 1/3 cup of filling is perfect.
03 - Always fry seam-side down first to help keep them sealed and prevent unrolling.
04 - Monterey Jack and cheddar melt beautifully, but any good melting cheese will work great.
05 - If frying, let them drain on paper towels to remove excess oil before serving.
06 - These can be assembled ahead of time and kept covered in the fridge until ready to cook.

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