Beef and Cheese Chimichangas Recipe

Introduction

Beef and Cheese Chimichangas are crispy, cheesy, and packed with savory flavors. This easy-to-make Tex-Mex favorite brings together seasoned ground beef, refried beans, and melted cheese wrapped in a golden tortilla. Whether baked or fried, they’re perfect for a satisfying meal.

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 tbsp 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 beef is browned and the onion is tender. Drain any excess grease.
2. Step 2: Stir in the minced garlic, taco seasoning, and salsa. Let the mixture simmer for 3–4 minutes until well combined and flavorful.
3. Step 3: Lay out each tortilla and spread a spoonful of refried beans down the center. Add a generous scoop of the beef mixture, then sprinkle with shredded cheese.
4. Step 4: Fold in the sides of the tortilla and roll it up tightly like a burrito, ensuring the filling is secure.
5. Step 5 (Oven method): Preheat your oven to 400°F (200°C). Place the chimichangas seam-side down on a baking sheet. Lightly brush with vegetable oil and bake for 18–20 minutes, flipping once halfway through, until they are golden and crispy.
6. Step 5 (Skillet method): Heat 2–3 tablespoons of vegetable oil in a skillet over medium heat. Cook the chimichangas seam-side down for 2–3 minutes per side until they are golden and crisp.
7. Step 6: Remove from heat and let rest for 2 minutes before serving. Add your favorite toppings like sour cream, guacamole, lettuce, or salsa if desired.

Tips & Variations

• For extra crispiness, fry chimichangas in hot oil instead of baking, but drain on paper towels to remove excess oil.
• Use homemade taco seasoning to control salt and spice levels.
• Add chopped jalapeños or hot sauce for a spicier version.
• Try stuffing with black beans or cooked rice for added texture and flavor.

Storage

Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F (190°C) oven for 10–12 minutes or heat in a skillet until warmed through and crispy again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chimichangas ahead of time?

Yes, you can assemble them in advance and refrigerate for a few hours. Bake or fry them just before serving to keep the crispiest texture.

What can I serve with chimichangas?

They pair well with toppings like sour cream, guacamole, salsa, shredded lettuce, and Mexican rice or beans on the side.

Beef and Cheese Chimichangas Recipe

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★★★★★

4.8 from 676 reviews

These Beef and Cheese Chimichangas are crispy, cheesy, and packed with flavorful ground beef seasoned with taco spices and salsa, wrapped in large flour tortillas and cooked to golden perfection either baked or skillet-fried. Perfect for a satisfying Mexican-inspired meal, they combine a savory filling of refried beans, seasoned beef, and melted cheese for a deliciously indulgent treat.

• Author: mia
• 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

Other Ingredients

• 1 cup refried beans
• 1 ½ cups shredded cheddar cheese or Mexican blend
• 6 large flour tortillas (burrito-size)
• 2 tbsp vegetable oil (for brushing or frying)

Instructions

1. Cook the beef filling: 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. Stir in the minced garlic, taco seasoning, and salsa. Let the mixture simmer for 3–4 minutes until all the flavors are well combined.
2. Assemble the chimichangas: Lay out each flour tortilla and spread a spoonful of refried beans down the center. Top with a generous scoop of the prepared beef mixture, then sprinkle with shredded cheese. Fold the sides of the tortilla inwards and roll up tightly like a burrito to enclose the filling securely.
3. Cook the chimichangas: Choose your preferred cooking method:
   • Oven method (healthier): Preheat your oven to 400°F (200°C). Place the chimichangas seam-side down on a baking sheet. Lightly brush the tops with vegetable oil. Bake for 18–20 minutes, flipping once halfway through, until they are golden brown and crispy.
   • 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 cook for 2–3 minutes per side until the tortillas are golden and crisp.
4. Serve: Remove the cooked chimichangas from heat and let them rest for 2 minutes. Serve hot and garnish with your favorite toppings like sour cream, guacamole, shredded lettuce, or extra salsa if desired.

Notes

• For a crispier texture, opt for the skillet frying method, but baking is a healthier alternative.
• If you prefer, substitute ground beef with ground turkey or chicken for a leaner option.
• Refried beans can be replaced with black beans or pinto beans if desired.
• Use flour tortillas large enough to hold the filling without breaking when rolled.
• Leftover chimichangas can be refrigerated for up to 3 days and reheated in an oven to maintain crispiness.

Keywords: beef chimichangas, cheesy chimichangas, Mexican ground beef recipe, crispy chimichangas, taco seasoned beef, baked chimichangas, skillet fried chimichangas