Beef and Cheese Chimichangas Recipe

Introduction

Beef and cheese chimichangas are a delicious, crispy treat perfect for a satisfying meal. Filled with seasoned ground beef, refried beans, and melted cheese, they make a flavorful and comforting Mexican-inspired dish.

Ingredients

• 1 lb ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning (or homemade)
• ½ cup salsa
• 1 cup refried beans
• 1 ½ cups shredded cheddar cheese or Mexican blend
• 6 large flour tortillas (burrito-size)
• 2 tablespoons vegetable oil for brushing or frying

Instructions

1. Step 1: In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is tender. Drain any excess grease.
2. Step 2: Stir in the minced garlic, taco seasoning, and salsa. Simmer the mixture for 3–4 minutes until well combined and fragrant.
3. Step 3: Spread a spoonful of refried beans down the center of each tortilla. Top with a generous scoop of the beef mixture and a handful of shredded cheese.
4. Step 4: Fold in the sides of the tortilla and roll it up tightly like a burrito to form each chimichanga.
5. Step 5: Choose your cooking method:
   • Oven method (healthier): Preheat the oven to 400°F (200°C). Place the chimichangas seam-side down on a baking sheet, brush lightly with vegetable oil, and bake for 18–20 minutes, flipping once halfway through, until golden and crispy.
   • Skillet method (crispier): Heat 2–3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam-side down and cook for 2–3 minutes per side until golden and crisp.
6. Step 6: Remove from heat and let the chimichangas rest for 2 minutes before serving. Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.

Tips & Variations

• For extra flavor, add chopped green chilies or jalapeños to the beef mixture.
• Use flour tortillas that are fresh and large enough to avoid tearing while rolling.
• Try swapping cheddar cheese for Monterey Jack or pepper jack for a different cheese profile.
• If you prefer, bake chimichangas on a wire rack to get them crispier all around in the oven.
• For a vegetarian version, replace beef with sautéed vegetables or cooked lentils.

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through to keep them crispy. Avoid microwaving as it can make the tortillas soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze chimichangas?

Yes, you can freeze unbaked chimichangas wrapped tightly in plastic wrap and foil for up to 2 months. Bake them from frozen at 400°F (200°C) for about 25–30 minutes until cooked through and crispy.

What can I serve with chimichangas?

Chimichangas pair well with sides like Spanish rice, refried beans, a fresh salad, or guacamole. You can also top them with salsa, sour cream, or shredded lettuce for added freshness.

Beef and Cheese Chimichangas Recipe

Print Recipe

★★★★★

4.9 from 205 reviews

These Beef and Cheese Chimichangas are crispy, flavorful rolled tortillas filled with seasoned ground beef, refried beans, and melted cheese. Perfect for a satisfying Mexican-inspired meal, you can either bake or pan-fry them to your preferred crispiness.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 chimichangas 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beef Filling

• 1 lb ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning (or homemade)
• ½ cup salsa

Assembly

• 1 cup refried beans
• 1 ½ cups shredded cheddar cheese or Mexican blend
• 6 large flour tortillas, burrito-size

Cooking

• 2 tablespoons vegetable oil, for brushing or frying

Instructions

1. Cook the beef filling: Heat a large skillet over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onions become tender. Drain any excess grease. Stir in the minced garlic, taco seasoning, and salsa, then simmer for 3–4 minutes until the mixture is well combined and fragrant.
2. Assemble the chimichangas: Lay out each tortilla flat. Spread a spoonful of refried beans down the center of each. Add a generous scoop of the prepared beef mixture on top of the beans, followed by a handful of shredded cheese. Fold in the sides of the tortilla, then roll tightly from one end to the other to enclose the filling completely, forming burrito-like rolls.
3. Cook the chimichangas – Oven method (healthier): Preheat your oven to 400°F (200°C). Place the chimichangas seam-side down on a baking sheet. Lightly brush each with vegetable oil. Bake for 18–20 minutes, flipping them once halfway through, until they are golden brown and crispy on all sides.
4. Cook the chimichangas – Skillet method (crispier): Heat 2-3 tablespoons of vegetable oil in a skillet over medium heat. Place the chimichangas seam-side down in the hot oil and fry for 2–3 minutes per side until they develop a golden and crispy exterior.
5. Serve: Remove the chimichangas from heat and allow them to rest for 2 minutes. Serve with your favorite toppings such as sour cream, guacamole, shredded lettuce, or extra salsa to enhance flavor.

Notes

• For a gluten-free option, use gluten-free tortillas.
• Adjust taco seasoning amount to taste or use low-sodium for a healthier option.
• Leftover chimichangas can be reheated in the oven or air fryer to retain crispiness.
• Adding jalapeños or hot sauce can give an extra spicy kick.
• Substitute ground turkey or chicken for a leaner protein alternative.

Keywords: beef chimichangas, Mexican chimichangas, beef and cheese chimichangas, baked chimichangas, crispy chimichangas, easy Mexican dinner