A chimichanga is a burrito that went for a swim in hot oil. Best decision ever.
Seasoned beef. Refried beans. Melty cheese. Wrapped tight. Fried until golden and crispy. Topped with sour cream, salsa, and guac. 40 minutes. Dangerously good.
Step-by-Step Instructions
Cook the Beef
In a skillet, cook ground beef and onion over medium heat until browned (5-7 minutes). Drain fat.
Add garlic, chili powder, cumin, paprika, and salt. Cook 1 minute.
Assemble Chimichangas
Warm tortillas in microwave for 20 seconds to make pliable.
Spread 2 tbsp refried beans in center of each tortilla.
Top with beef mixture and shredded cheese.
Fold in sides. Roll tightly like a burrito. Secure with toothpicks if needed.
Heat Oil
Heat 1 inch of oil in a deep skillet to 375°F (190°C).
Fry
Place chimichangas seam-side down in hot oil. Fry 1-2 minutes per side until golden brown and crispy.
Drain on paper towels. Remove toothpicks.
Serve
Top with sour cream, salsa, guacamole, and cilantro. Squeeze lime. Eat immediately.
Summary
Prep Time: 15 minutes | Cook Time: 10-15 minutes | Total Time: 25-30 minutes
Yield: 4 chimichangas
Difficulty: Easy
Storage Notes
Best Fresh:
Chimichangas are best eaten immediately. Leftovers lose crispiness.
Reheat:
Air fryer at 375°F for 8-10 minutes. Oven at 400°F for 10-12 minutes. Never microwave.
Pro Tip
- Bake instead of fry: Brush with oil and bake at 425°F for 15-20 minutes. Still crispy, less mess.
