Loaded Beef Chimichangas

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
4. Stir in the green chiles, taco seasoning, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 2 minutes until fragrant.
5. Mix the refried beans into the beef mixture and cook until heated through. Remove from the heat.
6. Stir in the Monterey Jack and Cheddar cheeses until slightly melted.
7. Warm the flour tortillas for 20–30 seconds in the microwave to make them easier to roll.
8. Spoon the beef filling into the center of each tortilla. Fold in the sides and roll tightly into burritos.
9. Heat about ½ inch of vegetable oil in a large skillet over medium heat.
10. Place the chimichangas seam-side down in the hot oil and fry for 2–3 minutes per side until crispy and golden brown on all sides.
11. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
12. Serve immediately with your favorite toppings and dipping sauces.

Variations

• Replace the ground beef with shredded beef, carnitas, or seasoned shredded chicken.
• Add Mexican rice to the filling for an even heartier chimichanga.
• Mix in black beans or corn for extra flavor and texture.
• Smother the chimichangas with enchilada sauce and melted cheese for a restaurant-style “wet” chimichanga.

Tips

• Warm the tortillas before rolling to prevent cracking.
• Roll the chimichangas tightly so the filling stays securely inside during frying.
• Fry seam-side down first to naturally seal the tortilla.
• For a lighter version, brush with oil and bake at 425°F for 20–25 minutes or air fry at 400°F for 10–12 minutes, flipping halfway through until crispy and golden.