Beef and Cheese Chimichangas Recipe

Introduction

These Beef and Cheese Chimichangas are crispy, flavorful, and perfect for satisfying hearty cravings. Filled with seasoned ground beef, beans, and melted cheese, they make a delicious meal that’s easy to prepare at home.

Ingredients

• 1 lb ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning (or homemade)
• ½ cup salsa
• 1 cup refried beans
• 1 ½ cups shredded cheddar cheese or Mexican blend
• 6 large flour tortillas, burrito-size
• 2 tablespoons vegetable oil for brushing or frying

Instructions

1. Step 1: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is tender. Drain any excess grease.
2. Step 2: Stir in the minced garlic, taco seasoning, and salsa. Let the mixture simmer for 3 to 4 minutes until well combined.
3. Step 3: Lay out each tortilla and spread a spoonful of refried beans down the center.
4. Step 4: Add a generous scoop of the beef mixture on top of the beans, then sprinkle with shredded cheese.
5. Step 5: Fold in the sides of the tortilla and roll it up tightly like a burrito to enclose the filling.
6. Step 6: Choose your cooking method:
   • Oven method: Preheat the oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet, brush lightly with vegetable oil, and bake for 18–20 minutes, flipping once halfway through until golden and crispy.
   • Skillet method: Heat 2–3 tablespoons of vegetable oil in a skillet over medium heat. Fry chimichangas seam-side down for 2–3 minutes per side until golden and crispy.
7. Step 7: Remove chimichangas from heat and let them rest for 2 minutes before serving. Optionally, top with sour cream, guacamole, lettuce, or salsa.

Tips & Variations

• Use homemade taco seasoning for a fresher, customizable flavor.
• For a vegetarian option, substitute ground beef with seasoned cooked lentils or crumbled tofu.
• Serve with a side of Mexican rice or a fresh salad for a complete meal.
• To make it spicier, add chopped jalapeños or a dash of hot sauce to the beef mixture.

Storage

Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 10 minutes to keep the exterior crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze chimichangas before cooking?

Yes, assemble the chimichangas and freeze them on a baking sheet until solid. Then transfer to a freezer bag. When ready to cook, bake them from frozen, adding a few extra minutes to the cooking time.

What can I use instead of refried beans?

You can substitute refried beans with black beans, pinto beans, or even mashed sweet potatoes for a different texture and flavor.

Beef and Cheese Chimichangas Recipe

Print Recipe

★★★★★

4.9 from 146 reviews

Delicious and crispy Beef and Cheese Chimichangas made with seasoned ground beef, refried beans, and melted cheddar cheese, all wrapped in flour tortillas and cooked to golden perfection either baked or pan-fried for a satisfying Tex-Mex meal.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 chimichangas 1x
• Category: Main Course
• Method: Baking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Beef Filling

• 1 lb ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning or homemade equivalent
• ½ cup salsa

Others

• 1 cup refried beans
• 1 ½ cups shredded cheddar cheese or Mexican cheese blend
• 6 large flour tortillas (burrito-size)
• 2 tablespoons vegetable oil for brushing or frying

Instructions

1. Cook the beef filling: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is fully browned and the onion is tender. Drain any excess grease, then stir in the minced garlic, taco seasoning, and salsa. Simmer the mixture for 3 to 4 minutes to allow flavors to meld well.
2. Assemble the chimichangas: Lay each tortilla flat and spread a spoonful of refried beans down the center. Add a generous scoop of the beef mixture on top, followed by a handful of shredded cheese. Fold in the sides of the tortilla and roll it up tightly like a burrito to enclose the filling.
3. Cook the chimichangas: For the oven method, preheat your oven to 400°F (200°C). Place the rolled chimichangas seam-side down on a baking sheet, brush lightly with vegetable oil, and bake for 18 to 20 minutes. Flip once halfway through baking until they are evenly golden and crispy. For the skillet method, heat 2 to 3 tablespoons of vegetable oil in a skillet over medium heat. Place the chimichangas seam-side down and cook each side for 2 to 3 minutes until golden brown and crisp.
4. Serve: Remove the chimichangas from heat and let them rest for 2 minutes. Serve with optional toppings like sour cream, guacamole, shredded lettuce, or additional salsa for enhanced flavor and texture.

Notes

• Using the oven method reduces oil usage and creates a healthier dish while still achieving crispiness.
• Make sure to tightly roll the chimichangas to prevent filling from leaking during cooking.
• You can customize the filling by adding vegetables like diced bell peppers or corn.
• Let chimichangas rest briefly after cooking to avoid burns from hot filling.
• Serve with a variety of dips or toppings to suit your taste preferences.

Keywords: Beef chimichangas, cheese chimichangas, Tex-Mex, baked chimichangas, skillet chimichangas, easy Mexican recipe