Air Fryer Beef Chimichanga
Air Fryer Beef Chimichanga is made with ground beef, refried beans, Mexican cheese, and green chiles in a flour tortilla; air fry at 400°F for 12 minutes until crispy and golden.
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Method
- 1
Brown ground beef. Drain. Stir in taco seasoning and 1/4 cup water. Simmer 3 minutes.
- 2
Spread refried beans on each tortilla. Top with beef, cheese, and green chiles.
- 3
Fold like a burrito: sides in, then roll tightly. Secure with toothpicks if needed.
- 4
Spray generously with cooking spray on all sides.
- 5
Air fry seam-side down at 400°F for 10-12 minutes, flipping halfway, until deeply golden and crispy.
Pro tip. Spray the tortillas generously — that's what creates the fried-crispy texture. Fold tightly so they don't unravel. Let them rest 2 minutes after cooking so the cheese sets and they hold together when cut.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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