Indulging in a classic Tex-Mex treat is always a good idea, and my Beef and Cheese Chimichangas recipe hits all the right notes. Filled with savory ground beef, melted cheese, and seasoned perfectly, these crispy chimichangas are comfort food at its best. Whether I’m hosting a casual dinner or just craving something satisfying, this recipe never disappoints. It’s easy to follow and yields a delicious meal that feels special every time.
Why You’ll Love This Recipe
I love how this recipe brings together simple ingredients into a crunchy, flavorful package. The combination of seasoned ground beef with gooey cheese and creamy refried beans creates layers of texture and taste. Plus, frying the chimichangas gives them that irresistible crispy exterior while keeping the filling warm and juicy inside. They’re perfect for sharing but satisfying enough to enjoy all for myself. This recipe is straightforward enough for weeknights but impressive enough for guests.
Ingredients:
6 large flour tortillas
1 pound ground beef
1 cup water (to add to cooked and seasoned beef)
2 cups shredded cheese
1 can refried pinto beans
2 cups vegetable oil (for frying chimichangas)
Seasoning for ground beef:
1 tablespoon chili powder
1/2 tablespoon seasoned salt
1/2 tablespoon ground cumin
1 teaspoon black pepper
1 teaspoon garlic salt (or garlic powder)
1/2 teaspoon dried oregano
1/2-1 cup water
Topping Ideas:
Sour cream
Shredded lettuce
Salsa
Chopped tomatoes
Instructions:
Brown the ground beef in a skillet over medium heat until fully cooked. I use a strainer to drain any excess grease.
Return the beef to the skillet and add the seasoning blend along with 1 cup of water. I simmer it all until the water is absorbed and the beef is well seasoned.
In a separate skillet, I heat the vegetable oil over medium heat to get ready for frying.
To assemble, I spread about a tablespoon of refried beans on one side of each tortilla, then add 1-2 tablespoons of the seasoned beef and a generous sprinkle of shredded cheese.
I roll the tortillas tightly, folding in the sides to seal everything inside.
Carefully, I place each rolled chimichanga seam side down into the hot oil. Frying them for 1-2 minutes on each side until they’re golden brown and crispy.
I remove them from the oil and drain on paper towels to remove excess grease.
Finally, I serve the chimichangas hot, topped with sour cream, shredded lettuce, salsa, and chopped tomatoes for extra freshness.
Servings and timing
This recipe makes 6 chimichangas and takes about 35 minutes total—15 minutes for prep and 20 minutes for cooking. It’s a perfect size for a family meal or a small gathering.
Variations
For a spicier kick, I like adding chopped jalapeños or a dash of hot sauce to the beef mixture.
To keep it lighter, baking the chimichangas instead of frying works well—just brush them lightly with oil and bake at 400°F for 15-20 minutes until crispy.
I sometimes swap the pinto beans for black beans or add sautéed onions and peppers into the filling for extra flavor and texture.
For a vegetarian option, I replace the ground beef with a mixture of sautéed mushrooms, bell peppers, and beans.
Using different cheeses like pepper jack or a Mexican blend can change up the flavor profile to suit my mood.
Storage/Reheating
I store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using an oven or air fryer at 350°F for about 10 minutes to keep the exterior crispy. Microwaving works in a pinch but tends to make the tortilla a bit soggy.
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FAQs:
Can I make chimichangas ahead of time?
Yes, you can assemble them ahead and refrigerate for a few hours before frying. Just make sure to fry them fresh for the best crispy texture.
Can I freeze chimichangas?
Absolutely! I wrap each chimichanga individually in foil or plastic wrap and freeze them for up to 2 months. To reheat, bake them from frozen in a 375°F oven for 20-25 minutes.
What’s the best cheese to use?
I prefer a mild cheddar or Monterey Jack for melty, creamy cheese. You can experiment with Mexican cheese blends for added authenticity.
Can I bake instead of frying?
Yes, baking is a great alternative for a healthier option. Brush the chimichangas with oil and bake at 400°F until golden and crispy.
How do I prevent the tortillas from falling apart while frying?
Rolling them tightly and folding in the sides helps seal the filling. Also, frying seam side down first helps keep them intact.
Conclusion:
Making Beef and Cheese Chimichangas at home is such a rewarding experience—I love the crispy outside combined with the rich, savory filling inside. This recipe is straightforward and flexible enough to tweak with different ingredients and toppings depending on what I’m craving. It’s a fantastic meal for any occasion, whether it’s a busy weeknight or a relaxed weekend get-together. Give it a try, and I’m sure it will become a favorite in your kitchen too.
📖 Recipe:
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Beef and Cheese Chimichangas
- Total Time: 35 minutes
- Yield: 6 chimichangas
- Diet: Halal
Description
A classic Tex-Mex dish featuring crispy fried tortillas filled with savory seasoned ground beef, melted cheese, and creamy refried beans, served with fresh toppings for a satisfying comfort meal.
Ingredients
6 large flour tortillas
1 pound ground beef
1 cup water (to add to cooked and seasoned beef)
2 cups shredded cheese
1 can refried pinto beans
2 cups vegetable oil (for frying chimichangas)
Seasoning for ground beef:
1 tablespoon chili powder
1/2 tablespoon seasoned salt
1/2 tablespoon ground cumin
1 teaspoon black pepper
1 teaspoon garlic salt (or garlic powder)
1/2 teaspoon dried oregano
1/2–1 cup water
Topping Ideas:
Sour cream
Shredded lettuce
Salsa
Chopped tomatoes
Instructions
- Brown the ground beef in a skillet over medium heat until fully cooked. Drain any excess grease.
- Return the beef to the skillet, add the seasoning blend and 1 cup of water, then simmer until the water is absorbed and the beef is well seasoned.
- Heat the vegetable oil in a separate skillet over medium heat for frying.
- Spread about a tablespoon of refried beans on one side of each tortilla, add 1-2 tablespoons of seasoned beef, and sprinkle with shredded cheese.
- Roll the tortillas tightly, folding in the sides to seal the filling inside.
- Carefully place each chimichanga seam side down into the hot oil and fry for 1-2 minutes on each side until golden brown and crispy.
- Remove from oil and drain on paper towels to remove excess grease.
- Serve hot, topped with sour cream, shredded lettuce, salsa, and chopped tomatoes as desired.
Notes
For a spicier version, add chopped jalapeños or hot sauce to the beef mixture.
Bake chimichangas at 400°F for 15-20 minutes with a light oil brush for a healthier option.
Try swapping pinto beans for black beans or adding sautéed onions and peppers for extra flavor.
Vegetarian option: use sautéed mushrooms, bell peppers, and beans instead of ground beef.
Use different cheeses like pepper jack or Mexican blend to vary flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in oven or air fryer at 350°F for about 10 minutes to keep crispy.
Freeze individually wrapped chimichangas for up to 2 months; bake from frozen at 375°F for 20-25 minutes to reheat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chimichanga
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
