Beef and Cheese Chimichangas Recipe

Ever wish you could make crispy, golden beef and cheese chimichangas at home? Well, grab your apron because I’m going to show you how. 

These filling Tex-Mex pockets are way easier to make than you’d think.

Plus, making them at home means you can stuff them as generously as your heart desires. 

Pack them with seasoned ground beef, creamy beans, gooey cheese, and more. Your family won’t be able to say no. 

What Is a Chimichanga?

A chimichanga is like a burrito’s crispy, golden cousin!

It’s a flour tortilla filled with savory ingredients like seasoned beef, cheese, and beans, then deep-fried (or baked for a lighter twist) to crunchy perfection.

Originating from Tex-Mex cuisine, chimichangas are all about that delicious contrast of a warm, gooey filling inside a satisfyingly crunchy shell.

Why You’ll Love These Beef and Cheese Chimichangas

Crispy Texture: Deep-frying the tortillas makes them delightfully crunchy. It’s what sets them apart from regular burritos.

Flavorful Filling: Packed with spices and savory beef, each bite is bursting with Tex-Mex goodness.

Customizable Toppings: Serve with sour cream, guacamole, salsa, or shredded lettuce to make them your own.

Versatile Cooking Options: You can fry these babies for a classic taste or bake them for a lighter option. Either method will still deliver delicious results.

Ingredients

• Lean Ground Beef: For the best results, choose beef with a lean/fat ratio of at least 85/15.

• Onion & Garlic: Aromatic and tasty, these veggies are the savory foundation that brings umami flavor. 

• Spice Blend: You’ll add chili powder, cumin, and oregano for a nice balance. Feel free to tweak it to your tastes.

• Refried Beans: Their creamy texture adds moisture and helps bind the filling together. They also add extra protein and plenty of fiber. 

• Tomatoes and Chilies: Grab a can of Rotel for a zippy kick.

• Flour Tortillas: You’ll need large, 10-inch tortillas to hold the filling in place.

• Shredded Cheddar: For rich, melty goodness in every bite.

• Vegetable Oil: For frying. 

• Fresh Toppings: You can use whatever you like to top the chimichangas. I recommend sour cream, guacamole, and salsa.

How to Make Beef and Cheese Chimichangas

These homemade chimichangas deliver that perfect crunch on the outside while keeping all the savory goodness sealed inside.

They’re like burritos that have been luxuriously dipped in hot oil, transforming into something even more magnificent.

Here’s how it’s done:

1. COOK the ground beef and onion until the meat is browned and the onion is soft.

2. ADD the garlic, chili powder, cumin, and oregano, stirring for 30 seconds until fragrant.

3. MIX in the diced tomatoes and cook, stirring often, until most of the liquid is absorbed. Stir in the refried beans, then remove from heat.

4. SPOON about 1/3 cup of the beef and bean mixture onto the lower third of each tortilla and top with shredded cheddar cheese.

5. FOLD the tortilla by bringing the bottom over the filling, then folding in the sides and rolling it up tightly. Secure with a toothpick.

6. FRY the chimichangas in batches for 2-3 minutes per side until golden brown and crispy. Drain on a paper towel-lined plate.

7. SERVE hot with desired toppings. Enjoy!

Tips for the Best Beef and Cheese Chimichangas

I don’t like greasy food, so my number one tip is to use at least 85/15 ground beef. You want a high lean/fat ratio for just that reason.

Here are some other things to keep in mind: 

• Prep ahead of time. Make the filling beforehand and refrigerate it until ready to assemble. This will save time and ensure all ingredients are well combined.

• Freshly shred the cheese. Bagged cheeses don’t melt as smoothly as freshly grated cheese. So, get a large block and grate it yourself for supremely gooey chimichangas.

• Use a thermometer to maintain oil temp. The oil should be at a constant 350 degrees Fahrenheit. If it’s too hot, it’ll burn the chimichangas. Too cold, and they’ll come out greasy.

• Secure the wrap. Use toothpicks to hold the tortillas together while frying. Be sure to remove them before serving, though. 

• Drain on a wire rack if possible. The recipe instructs you to drain the chimichangas on a paper towel-lined plate. If that’s all you have, that’s fine. However, draining them on a wire rack OVER paper towels will work even better.

• Experiment with other proteins. Chimichangas also taste great with pulled pork or shredded chicken. Or simply stuff them to the brim with veggies. Feel free to try other ingredients to better suit your tastes and dietary needs.

• Bake them instead. For a healthier version, brush the tortillas with oil. Then, bake them for 15 to 20 minutes at 400 degrees Fahrenheit. Turn them once halfway through. 

What to Serve with Chimichangas

Various toppings are the most important things to provide when serving chimichangas. They allow everyone to customize the recipe to suit their tastes. 

However, you’ll also want to pair them with Mexican-inspired side dishes, such as: 

• Mexican rice
• Chips and salsa
• Queso dip
• Guacamole or guacamole salad
• Extra refried beans

How to Store

I don’t recommend freezing fully cooked chimichangas, as they’ll go soggy after thawing.

However, you can save time by assembling them ahead of time.

Leftovers also store nicely in the fridge. 

To Make Ahead: Assemble the chimichangas, but don’t fry them. Wrap each individually in aluminum foil, then freeze in a freezer bag for up to 3 months. When ready to cook, thaw in the fridge overnight and fry according to the recipe instructions.

To Store: Place cooled chimichangas in an airtight container lined with paper towels. Store the toppings separately. Refrigerate both for up to 3 days.

To Reheat: Reheat in a 350°F oven for 10-15 minutes until crispy. You can also microwave them for 1 to 2 minutes, but they won’t be as crisp. 

More Hearty Tex-Mex Dinners You’ll Love

Taco Zucchini Boats
Buffalo Chicken Quesadilla
Taco Stuffed Shells
Santa Fe Chicken