Make crispy, satisfying beef chimichangas quickly using your air fryer. This recipe offers a healthier alternative to deep-frying.
Author:Ethan Fleetwood
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:8 servings
Category:Dinner
Method:Air Frying
Cuisine:Tex-Mex
Diet:Low Lactose
Ingredients
Scale
1 tablespoon olive oil
1 pound ground beef
1 small onion, chopped
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/2 cup water
1/2 cup shredded cheddar cheese
8 medium flour tortillas (burrito size)
Cooking spray (for air fryer)
Optional toppings: Salsa, sour cream, guacamole
Instructions
Heat olive oil in a skillet over medium heat. Add ground beef and onion. Cook until beef is browned and onion is soft. Drain excess fat.
Stir in chili powder, cumin, and garlic powder. Cook for 1 minute until fragrant.
Pour in water and simmer until the liquid reduces slightly, about 3 minutes. Remove from heat and stir in the shredded cheese until melted. This is your beef filling.
Warm the tortillas briefly in the microwave or a dry pan to make them pliable.
Spoon about 1/4 cup of the beef filling onto the center of each tortilla. Fold the sides in, then tightly roll the tortilla up like a burrito. Secure with a toothpick if necessary.
Lightly spray the outside of each rolled chimichanga with cooking spray.
Place the chimichangas in the air fryer basket in a single layer, ensuring they do not touch. You will need to cook in batches.
Air fry at 375°F (190°C) for 8 to 10 minutes, flipping halfway through, until golden brown and crispy.
Remove toothpicks before serving. Serve immediately with your preferred toppings.
Notes
For extra crispiness, you can brush the tortillas with melted butter before air frying instead of using cooking spray.
If you prefer shredded chicken, substitute the ground beef with 2 cups of cooked, shredded chicken mixed with 1/2 cup of enchilada sauce instead of water and spices.
Do not overfill the tortillas, or they will tear during rolling or cooking.