- 1 lb ground beef
- 6-8 large flour tortillas
- 1-1.5 cups shredded cheese
- ½ onion, diced
- 2 cloves garlic, minced
- 1-2 tsp chili powder
- 1 tsp cumin
- Salt & pepper
- Oil
Step 1 – Cook the Beef FillingStart with a skillet over medium heat. Add your ground beef and cook for about 5–7 minutes, breaking it apart as it browns.Once the beef is mostly cooked:Drain excess fat, since this prevents soggy chimichangasAdd onion and cook for 2–3 minutesAdd garlic and cook for about 30 secondsNext, sprinkle in your spices and add a splash of water (about ¼ cup). Let it simmer until thick and flavorful.You’ll know it’s ready when the mixture smells rich and well-seasoned. Step 2 – Assemble the ChimichangasWarm your tortillas slightly in the microwave for 20–30 seconds. This helps prevent cracking.Then assemble:Add about ½ cup of the beef mixtureSprinkle cheese on topFold the bottom, then the sides, and roll tightlyBe careful not to overfill. It may seem tempting, but less filling makes rolling easier and prevents breakage. Step 3 – Cook Until Crispy (Choose Your Method)You’ve got a few solid options here.Deep Fry (Classic): Heat oil to 350°F and cook for 2–3 minutes per side until golden and crispy.Air Fryer (Healthier): Cook at 375°F for 8–10 minutes with a light spray of oil, flipping halfway through.Oven-Baked (Easy Cleanup): Bake at 400°F for 20–25 minutes, brushing lightly with oil.Overall, the air fryer gives the best balance between crispiness and convenience.
