These Beef and Cheese Chimichangas are a Tex-Mex classic—crispy, golden-fried tortillas stuffed with seasoned ground beef, melty cheese, and bold spices. Perfect for a weeknight dinner or a fun party dish, these chimichangas are flavorful, crunchy, and totally satisfying!
Recipe Overview
Servings: 4-6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: ~450 per chimichanga
Ingredients
For the Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup salsa (mild or spicy)
- ½ cup canned refried beans (optional, for extra creaminess)
- 1 ½ cups shredded Mexican cheese blend (cheddar, Monterey Jack, or a mix)
For the Chimichangas:
- 6 large flour tortillas
- Vegetable oil (for frying)
- 1 tablespoon butter, melted (for baking option)
For Serving (Optional):
- Sour cream
- Guacamole
- Pico de gallo
- Fresh cilantro
- Shredded lettuce
Instructions
1. Cook the Beef Filling:
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Add the chopped onion and garlic, cooking for another 2-3 minutes until softened. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper. Mix well.
Stir in the salsa and refried beans (if using). Let the mixture simmer for 3-4 minutes, then remove from heat. Stir in shredded cheese and let it melt into the beef mixture.
2. Assemble the Chimichangas:
Lay a flour tortilla flat and spoon about ½ cup of the beef mixture into the center. Fold in the sides, then roll tightly into a burrito shape. Repeat with the remaining tortillas and filling.
3. Fry the Chimichangas (Traditional Method):
Heat ½ inch of vegetable oil in a large skillet over medium heat. Once hot, add the chimichangas seam-side down and fry for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
4. Bake the Chimichangas (Healthier Option):
Preheat the oven to 400°F (200°C). Place the chimichangas seam-side down on a baking sheet, brush them lightly with melted butter, and bake for 15-20 minutes, flipping halfway, until golden brown and crispy.
5. Serve & Enjoy:
Serve warm with sour cream, guacamole, pico de gallo, or your favorite toppings. Pair with Mexican rice or beans for a complete meal!
Tips & Variations:
- Make it spicy: Add chopped jalapeños or a dash of hot sauce to the filling.
- Use shredded beef: Swap the ground beef for slow-cooked shredded beef for an even richer flavor.
- Air Fryer Option: Cook at 375°F (190°C) for 8-10 minutes, flipping halfway, until crispy.
- Freeze for later: Assemble the chimichangas, freeze them unbaked, then bake or air-fry when ready to eat!
Beef and Cheese Chimichangas – Crispy, Cheesy & Irresistible
- Total Time: 30 minutes
Description
These Beef and Cheese Chimichangas are a Tex-Mex classic—crispy, golden-fried tortillas stuffed with seasoned ground beef, melty cheese, and bold spices. Perfect for a weeknight dinner or a fun party dish, these chimichangas are flavorful, crunchy, and totally satisfying!
Ingredients
For the Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup salsa (mild or spicy)
- ½ cup canned refried beans (optional, for extra creaminess)
- 1 ½ cups shredded Mexican cheese blend (cheddar, Monterey Jack, or a mix)
For the Chimichangas:
- 6 large flour tortillas
- Vegetable oil (for frying)
- 1 tablespoon butter, melted (for baking option)
For Serving (Optional):
- Sour cream
- Guacamole
- Pico de gallo
- Fresh cilantro
- Shredded lettuce
Instructions
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Add the chopped onion and garlic, cooking for another 2-3 minutes until softened. Stir in the chili powder, cumin, paprika, oregano, salt, and pepper. Mix well.
Stir in the salsa and refried beans (if using). Let the mixture simmer for 3-4 minutes, then remove from heat. Stir in shredded cheese and let it melt into the beef mixture.
Lay a flour tortilla flat and spoon about ½ cup of the beef mixture into the center. Fold in the sides, then roll tightly into a burrito shape. Repeat with the remaining tortillas and filling.
Heat ½ inch of vegetable oil in a large skillet over medium heat. Once hot, add the chimichangas seam-side down and fry for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Preheat the oven to 400°F (200°C). Place the chimichangas seam-side down on a baking sheet, brush them lightly with melted butter, and bake for 15-20 minutes, flipping halfway, until golden brown and crispy.
Serve warm with sour cream, guacamole, pico de gallo, or your favorite toppings. Pair with Mexican rice or beans for a complete meal!
Notes
- Make it spicy: Add chopped jalapeños or a dash of hot sauce to the filling.
- Use shredded beef: Swap the ground beef for slow-cooked shredded beef for an even richer flavor.
- Air Fryer Option: Cook at 375°F (190°C) for 8-10 minutes, flipping halfway, until crispy.
- Freeze for later: Assemble the chimichangas, freeze them unbaked, then bake or air-fry when ready to eat!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~450 per chimichanga
These Beef and Cheese Chimichangas are crispy, cheesy, and packed with flavor—a must-try for any Tex-Mex lover!