Beef and Cheese Chimichangas

Why You’ll Love Beef and Cheese Chimichangas Recipe

These chimichangas deliver bold flavor and satisfying texture all in one bite. They’re easy to prepare with simple ingredients and make a great alternative to traditional tacos or burritos. Perfect for family dinners, game nights, or anytime you’re craving something crispy and cheesy, this recipe is sure to become a household favorite. Plus, they can be customized with your favorite toppings and fillings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 large flour tortillas

• 1 lb ground beef

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 cup shredded cheddar cheese

• 1/2 cup shredded Monterey Jack cheese

• Vegetable oil, for frying

• Salsa, sour cream, and guacamole, for serving

Directions

1. In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft. Drain any excess fat.

2. Stir in cumin, chili powder, salt, and pepper. Cook for another 2 minutes to allow the spices to blend.

3. Remove from heat and let the mixture cool slightly. Stir in both the cheddar and Monterey Jack cheeses.

4. Spoon about 1/6 of the beef and cheese mixture into the center of each tortilla. Fold the sides in, then roll up tightly from the bottom to fully enclose the filling.

5. Heat vegetable oil in a deep skillet over medium-high heat. Carefully place the chimichangas in the oil and fry until golden brown and crispy on all sides, turning as needed.

6. Remove from oil and drain on paper towels.

7. Serve hot with salsa, sour cream, and guacamole on the side.

Servings and timing

This recipe makes 6 chimichangas and serves 6 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Use shredded rotisserie chicken instead of ground beef for a different protein option.

• Add beans, rice, or sautéed peppers to the filling for extra flavor and texture.

• Try different cheese blends like Pepper Jack or Mexican blend for a spicy twist.

• Bake the chimichangas in the oven at 400°F for 20 minutes instead of frying for a lighter version.

• Make mini chimichangas using smaller tortillas for party appetizers.

Storage/Reheating

Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a preheated oven at 350°F for 10–15 minutes until warmed through and crispy again. For a quicker option, microwave for 1–2 minutes, though this may soften the texture.

FAQs

What is the difference between a chimichanga and a burrito?

A chimichanga is a deep-fried burrito. While both are filled with similar ingredients, chimichangas are typically fried to create a crispy outer shell.

Can I bake these instead of frying?

Yes, you can bake chimichangas at 400°F for about 20 minutes or until golden brown. Brush them with a little oil before baking for a crispier finish.

What’s the best type of beef to use?

Ground beef with 80/20 fat content works best for flavor and texture. You can also use leaner beef if preferred.

Can I make these ahead of time?

Yes, you can assemble the chimichangas ahead of time and refrigerate them until ready to fry or bake. They’re best cooked fresh for maximum crispiness.

How do I keep chimichangas from falling apart while frying?

Make sure to roll them tightly and secure the ends. You can also use toothpicks to hold them together during frying—just remember to remove them before serving.

Are chimichangas spicy?

This recipe is mildly spiced with chili powder and cumin, but you can increase the heat by adding jalapeños or a dash of hot sauce to the filling.

What toppings go well with chimichangas?

Popular toppings include salsa, sour cream, guacamole, chopped cilantro, diced tomatoes, and shredded lettuce.

Can I freeze chimichangas?

Yes, chimichangas freeze well. Wrap them tightly in foil or plastic wrap and freeze for up to 2 months. Reheat in the oven for best results.

What kind of oil should I use for frying?

Use a neutral oil with a high smoke point like vegetable oil or canola oil.

Can I make these vegetarian?

Yes, substitute the beef with a mixture of beans, rice, and sautéed vegetables for a delicious vegetarian version.

Conclusion

Beef and Cheese Chimichangas are a crispy, cheesy, and satisfying meal that’s easy to make and even easier to enjoy. Whether you fry them for a traditional touch or bake them for a healthier version, these flavorful pockets of goodness are sure to become a favorite in your kitchen. With countless ways to customize and serve, this recipe is one you’ll want to keep on repeat.

Beef and Cheese Chimichangas

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These Beef and Cheese Chimichangas are crispy, golden fried burritos filled with a flavorful mixture of seasoned ground beef, onions, garlic, and melted cheese. Perfectly served with salsa, sour cream, and guacamole for a delicious Tex-Mex experience.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Frying
• Cuisine: Mexican
• Diet: Halal

Ingredients

• 6 large flour tortillas
• 1 lb ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• Vegetable oil, for frying
• Salsa, sour cream, and guacamole, for serving

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Instructions

1. In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft. Drain any excess fat.
2. Stir in cumin, chili powder, salt, and pepper, and cook for another 2 minutes.
3. Remove from heat and let the mixture cool slightly. Then mix in the cheddar and Monterey Jack cheeses.
4. Spoon about 1/6 of the beef and cheese mixture onto the center of each tortilla. Fold the sides of the tortilla in, then roll up from the bottom to enclose the filling completely.
5. Heat a large amount of vegetable oil in a deep skillet over medium-high heat. Fry the chimichangas until golden brown on all sides, turning as needed. Drain on paper towels.
6. Serve hot with salsa, sour cream, and guacamole on the side.

Notes

• You can bake the chimichangas instead of frying for a lighter option.
• Use ground turkey or chicken as an alternative to beef.
• Freeze before frying for a convenient make-ahead meal.

Nutrition

• Serving Size: 1 chimichanga
• Calories: 480
• Sugar: 2g
• Sodium: 550mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0.5g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 65mg