Get ready to fall in love with Beef and Cheese Chimichangas! This irresistible Mexican-American classic is all about golden, crispy tortillas stuffed with juicy seasoned beef, melty cheese, and a hint of beans for richness. Whether you fry them up for the most indulgent dinner or bake for a lighter touch, Beef and Cheese Chimichangas hit every craving: crunchy, gooey, savory, and totally satisfying. Honestly, it’s one of those dishes I could talk about forever—and you’ll see why after your first bite!
Ingredients You’ll Need
You’ll be amazed by how simple the ingredient list is, yet how much flavor each component brings to the table. Every item has a role—whether it’s building juicy, bold flavor, creating that signature crispy bite, or ensuring everything comes together in cheesy harmony.
- Olive oil: Just a splash for sautéing the aromatics and starting everything off with velvety richness.
- Ground beef: The hearty backbone of your chimichangas—go for 80/20 for the juiciest filling.
- Onion: Finely chopped, it softens and sweetens, boosting flavor without overpowering.
- Garlic: Freshly minced for a fragrant, savory undertone that makes every bite pop.
- Ground cumin: Provides that classic, earthy warmth you expect in a great Beef and Cheese Chimichanga.
- Chili powder: For gentle heat and a touch of smokiness—adjust to taste if you like things spicy.
- Paprika: Adds extra color and a layer of mellow, peppery flavor.
- Salt: Essential for bringing out all the best flavors—don’t skimp!
- Black pepper: A hint of spice to balance everything out.
- Tomato sauce: Gives a subtle tang and juiciness to keep your filling moist.
- Refried beans: Creamy texture and buttery flavor help the filling hold together—plus an extra dose of comfort.
- Cheddar cheese: Melts beautifully for classic gooey goodness and sharp flavor.
- Monterey Jack cheese: Milder than cheddar, it gives stretch and that irresistible creamy melt.
- Flour tortillas: Super soft and large enough to wrap up all that filling glory without busting open.
- Oil for frying or brushing: High-heat oil ensures a perfectly crisped exterior, whether frying or baking.
How to Make Beef and Cheese Chimichangas
Step 1: Sauté Aromatics and Brown the Beef
Start by heating olive oil in a large skillet over medium heat. Toss in the chopped onion and let it gently sweat for about 3 minutes until translucent and fragrant. This first step sets the delicious base flavor for your Beef and Cheese Chimichangas! Next, add the minced garlic and ground beef, breaking it up with your spoon so it cooks evenly. Sauté the mixture until the beef is deeply browned and cooked through (no pink spots), then drain any excess grease. This ensures your filling isn’t greasy but stays moist.
Step 2: Season, Simmer, and Add Beans
Sprinkle the cumin, chili powder, paprika, salt, and black pepper over the beef mixture. Stir everything together to coat completely. Pour in the tomato sauce for a little tangy kick and let the filling simmer for around 5 minutes. This lets all those bold, southwestern flavors come together. Once the mixture thickens just a bit, take it off the heat and stir in the refried beans. The beans add creamy body and help all the filling ingredients cling together for the perfect bite.
Step 3: Add the Cheeses
Let the beef-bean mixture cool for a few minutes—this prevents the cheese from melting too early and keeps your chimichangas extra gooey when they bake or fry. Then add both cheddar and Monterey Jack cheeses, stirring until everything is evenly combined and looking irresistibly cheesy.
Step 4: Fill and Roll the Chimichangas
Lay out each flour tortilla and spoon about 1/2 cup of the filling right into the center. To get that classic Beef and Cheese Chimichangas shape, fold in the sides, then roll it up tightly from the bottom, securing the seam underneath. Aim for a snug but not overstuffed roll—you want that golden, crisp finish.
Step 5: Crispy Cooking (Fry or Bake)
Here’s where the magic happens! For extra crispy chimichangas, heat about an inch of oil in a skillet over medium heat. Carefully add each roll seam-side down, frying 2 to 3 minutes per side until golden and crunchy. Transfer to a paper towel-lined plate to drain. If you’d rather bake, set your oven to 400°F (200°C), place the seam-side down on a baking sheet, brush the tops with oil, and bake for 20–25 minutes until gorgeously crisp and golden. No matter which method you choose, you get that signature chimichanga crunch!
How to Serve Beef and Cheese Chimichangas
Garnishes
Finishing touches make all the difference! Classic garnishes for Beef and Cheese Chimichangas include dollops of sour cream, heaps of chunky salsa, and a generous scoop of guacamole. If you love extra zest, try sliced jalapeños or a sprinkle of fresh cilantro for color and flavor. A wedge of lime never hurts, either—just a quick squeeze brings the whole bite to life.
Side Dishes
For a full-on fiesta, serve your Beef and Cheese Chimichangas alongside Mexican rice, charro beans, or a crisp salad with a citrusy vinaigrette. Elote (Mexican street corn) makes a fantastic, creamy side, or go for tortilla chips and classic queso for dipping. With these hearty main chimichangas, even a simple cabbage slaw with lime brightens up the whole plate!
Creative Ways to Present
Turn your Beef and Cheese Chimichangas night into something special by arranging the chimichangas in a rustic basket lined with parchment for a casual vibe, or slice them in half to show off that melty filling on a platter. For parties, try making mini chimichangas using smaller tortillas for bite-sized delights! If you’re feeling adventurous, drizzle with queso blanco before plating or serve with a trio of dipping sauces for extra fun.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Beef and Cheese Chimichangas in an airtight container once fully cooled. They’ll stay fresh in the fridge for up to three days—just make sure to let them cool to room temperature first so they don’t steam and go soggy. Whether baked or fried, storing properly means that crisp texture and savory filling will still satisfy tomorrow!
Freezing
Beef and Cheese Chimichangas freeze surprisingly well. Wrap each cooled chimichanga tightly in plastic wrap, then again in foil, and stash in a freezer-safe bag or container for up to three months. For extra convenience, freeze them individually so you can grab just what you need for a quick, homemade meal on busy nights.
Reheating
To revive that signature crunch, reheat Beef and Cheese Chimichangas in a 375°F oven or air fryer for about 15 minutes if refrigerated (or 30–35 minutes from frozen), flipping halfway through. Skip the microwave if you can—it tends to make the tortilla soft rather than crispy—but it’s still an option for a quick fix in a pinch.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Swap in ground turkey or chicken for a leaner alternative. Just know you might want to add an extra splash of olive oil and bump up the seasonings to keep things as juicy and flavorful as with beef.
How do I keep the chimichangas from unrolling during cooking?
The key is to roll them tightly with the seam side down, then cook that side first to help seal. If you’re baking, a light brush of oil helps “glue” the edges together. You can also secure them with toothpicks if you want extra insurance—just remember to remove them before serving!
Can I make Beef and Cheese Chimichangas ahead of time?
Definitely! Assemble the chimichangas and keep them covered in the fridge for up to 24 hours before baking or frying. You can also freeze them unbaked—just add a few extra minutes to your cook time straight from the freezer.
What’s the best cheese to use?
A blend of cheddar and Monterey Jack is classic, but you can easily customize. Pepper Jack brings a spicy kick, while a little mozzarella will boost cheese pull. Use what you love—just make sure it melts well!
Are Beef and Cheese Chimichangas gluten-free?
Traditionally, they’re made with flour tortillas, which aren’t gluten-free. However, you can use large gluten-free tortillas (look for ones that are pliable enough to roll) to enjoy this dish if you’re avoiding gluten.
Final Thoughts
If you’re ready for a meal that delivers crunch, comfort, and oodles of flavor, it’s time to try making Beef and Cheese Chimichangas in your own kitchen. There’s so much to love about this dish, from its cheesy filling to that crave-worthy crisp exterior. Gather your ingredients, invite a few friends or family to the table, and dig in—you’ll be amazed how quickly they disappear!
Print
Beef and Cheese Chimichangas Recipe
- Total Time: 45 minutes
- Yield: 6 chimichangas 1x
- Diet: Non-Vegetarian
Description
These Beef and Cheese Chimichangas are a delicious Mexican-American dish filled with seasoned ground beef, refried beans, and gooey melted cheeses, all wrapped in a crispy tortilla. They can be fried for a traditional experience or baked for a lighter option.
Ingredients
For the filling:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato sauce
- 1/2 cup refried beans
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Additional:
- 6 large flour tortillas
- Oil for frying or brushing if baking
Instructions
- Prepare the filling: In a skillet, heat olive oil, sauté onion, add garlic, ground beef, and spices. Stir in tomato sauce and simmer. Remove from heat, mix in refried beans, and let cool slightly. Add cheeses.
- Assemble the chimichangas: Spoon filling onto a tortilla, fold sides in, and roll tightly. Repeat with remaining tortillas.
- To fry: Heat oil in a skillet, fry chimichangas until golden and crispy. Drain on paper towels.
- To bake: Preheat oven, place chimichangas on a baking sheet, brush with oil, and bake until crisp.
Notes
- Top with sour cream, salsa, or guacamole for extra flavor.
- For a lighter version, use ground turkey or bake instead of frying.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 520
- Sugar: 2g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg
