Go Back
–+ servings
Benjamin

Easy Beef and Cheese Chimichangas – Crispy & Flavorful

Crispy on the outside, cheesy and flavorful on the inside, these Beef and Cheese Chimichangas are a Tex-Mex classic that will satisfy any craving. With perfectly seasoned ground beef, melty cheese, and a golden, crunchy tortilla, these chimichangas are an easy and delicious dinner idea. Top them with sour cream, guacamole, and salsa for the ultimate meal!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 chimichangas
Course: Main Course
Cuisine: Tex-Mex
Ingredients Method Notes

Ingredients
  

For the Filling:
  • 1 lb ground beef
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 packet 1 oz taco seasoning mix
  • ½ cup tomato sauce
  • 1 can 4 oz diced green chiles, drained
  • 1 cup shredded cheddar cheese or Mexican blend
  • ½ cup refried beans optional
  • Salt and pepper to taste
For the Chimichangas:
  • 8 large flour tortillas burrito size
  • Vegetable oil for frying
  • Toothpicks to secure
Optional Toppings:
  • Sour cream
  • Guacamole
  • Salsa
  • Shredded lettuce
  • Diced tomatoes
  • Chopped cilantro

Method
 

 Prepare the Filling:
  1. In a large skillet, cook the ground beef over medium heat, breaking it apart with a spoon, until browned and fully cooked.
  2. Drain any excess fat, then add the onion and garlic. Cook for 3-4 minutes until softened and fragrant.
  3. Stir in the taco seasoning mix, tomato sauce, and diced green chiles. Let the mixture simmer for 2-3 minutes until well combined and heated through.
  4. Remove the skillet from heat and stir in the shredded cheese until melted. If using refried beans, fold them in as well. Set the filling aside to cool slightly.
2. Assemble the Chimichangas:
  1. Warm the tortillas in the microwave for 15-20 seconds or on a skillet to make them more pliable.
  2. Place about ¼ cup of the beef and cheese filling in the center of each tortilla.
  3. Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito-like shape. Secure the tortilla with a toothpick to keep it closed.
3. Fry the Chimichangas:
  1. Heat about 1 inch of vegetable oil in a deep skillet over medium heat until it reaches 350°F (175°C).
  2. Carefully place the chimichangas seam-side down in the hot oil, frying in batches if needed.
  3. Fry for 2-3 minutes on each side, or until golden brown and crispy.
  4. Transfer the chimichangas to a plate lined with paper towels to drain excess oil. Remove the toothpicks before serving.
4. Serve:
  1. Top the chimichangas with your favorite toppings, such as sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, and chopped cilantro.
  2. Serve immediately and enjoy!

Notes

  • Baking Option: For a healthier version, brush the rolled chimichangas with oil and bake at 400°F for 20-25 minutes, flipping halfway through.
  • Freezing Instructions: Assemble the chimichangas but do not fry them. Wrap them individually in plastic wrap and freeze for up to 2 months. When ready to cook, fry or bake them directly from frozen, adding a few extra minutes to the cooking time.
  • Customizations:
    • Swap ground beef for shredded chicken, pork, or turkey.
    • Add some heat by stirring in diced jalapeños or a splash of hot sauce to the filling.
  • Reheating: Reheat leftover chimichangas in the oven at 350°F for 10-15 minutes to maintain their crispy texture.

Tried this recipe?

Let us know how it was!