Crispy Beef Cheese Chimichangas – A Golden, Cheesy Fiesta in Every Bite

For the Beef Filling

• 500 g (1 lb) ground beef (80% lean for juiciness)

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 small green bell pepper, finely diced (optional for sweetness and color)

• 1 small red bell pepper, finely diced (optional)

• 2 tbsp tomato paste

• 100 ml (⅓ cup + 1 tbsp) beef broth or water

• 1 tsp ground cumin

• 1 tsp chili powder (adjust to taste)

• ½ tsp smoked paprika

• ½ tsp ground coriander

• ½ tsp oregano (Mexican oregano if available)

• ¼ tsp cayenne pepper (optional for heat)

• Salt and black pepper, to taste

• 1 tbsp olive oil or vegetable oil (for cooking)

For the Cheese Blend

• 150 g (1½ cups) shredded cheddar cheese

• 100 g (1 cup) shredded Monterey Jack or mozzarella

• 50 g (½ cup) queso fresco or feta (optional, for tanginess)

For the Chimichanga Assembly

• 6 large flour tortillas (25–30 cm / 10–12 inches)

• 2–3 tbsp sour cream or cream cheese (to help seal and add creaminess)

• 1–2 tbsp chopped fresh cilantro (optional)

For Frying

• Vegetable oil, for shallow frying (about 500 ml / 2 cups)

  • OR an air fryer for a lighter version

Optional Garnishes

• Sour cream

• Guacamole

• Fresh salsa or pico de gallo

• Chopped green onions

• Shredded lettuce

• Jalapeño slices

Preparation Time

• Prep Time: 20 minutes

• Cooking Time: 25 minutes

• Total Time: ~45 minutes

Step-by-Step Instructions

Step 1 – Prepare the Beef Filling

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