You are about to discover a true crowd-pleaser with this Beef and Cheese Chimichangas Recipe, a deliciously crispy and cheesy treat filled with savory ground beef, spices, and melted cheese wrapped in warm flour tortillas. Whether you bake or fry them, these chimichangas deliver an irresistible Tex-Mex flavor that’s perfect for weeknight dinners, casual get-togethers, or whenever you want that satisfying crunch with a gooey center. Trust me, once you try this recipe, it’s going to become a fast favorite in your meal rotation.
Ingredients You’ll Need
This recipe keeps things straightforward with simple ingredients that pack layers of flavor and texture in every bite. Each element—from the savory beef to the melted cheese—works together to create that perfect balance you’ll love.
- 1 pound ground beef: The hearty base providing rich flavor and protein.
- 1 small onion, finely chopped: Adds a subtle sweetness and freshness.
- 2 cloves garlic, minced: Brings fragrant depth and a touch of spice.
- 1 teaspoon ground cumin: A warm spice that sets a classic Tex-Mex tone.
- 1/2 teaspoon chili powder: Gives just the right amount of heat and complexity.
- 1/2 teaspoon paprika: Adds smokiness and vibrant color.
- 1/2 teaspoon salt: Enhances all the flavors in the mix.
- 1/4 teaspoon black pepper: A little peppery bite to balance the richness.
- 1/2 cup salsa or enchilada sauce: Moistens the filling and infuses a tangy zest.
- 1 cup shredded cheddar cheese (or Mexican blend): The melty, gooey component that ties the filling together.
- 6 large flour tortillas: The crispy, golden wrap that holds it all.
- Vegetable oil (for brushing or frying): For that irresistible crunch on the outside.
How to Make Beef and Cheese Chimichangas Recipe
Step 1: Cook the Beef Filling
Start by heating a large skillet over medium heat and cooking the ground beef with finely chopped onion until it’s browned and fragrant, about 6 to 8 minutes. This step lays the foundation of deep, savory flavors. Be sure to drain the excess fat to keep the filling from becoming greasy. Then stir in the minced garlic and the warm spices—cumin, chili powder, paprika, salt, and black pepper. Let everything combine for a minute until fragrant, which really unlocks those beautiful Tex-Mex aromas. Finish this step by stirring in salsa or enchilada sauce, letting it simmer until slightly thickened. Lastly, remove from heat and mix in the shredded cheese so it melts beautifully into the savory beef.
Step 2: Assemble the Chimichangas
Grab your large flour tortillas and spoon about half a cup of the beef and cheese mixture into the center of each one. The trick is folding—the sides get tucked in first, then roll it tightly like a burrito, making sure your filling stays secure. This wrapping step is crucial to keeping that delicious filling inside and giving you a perfectly shaped chimichanga ready for cooking.
Step 3: Cooking Methods – Bake or Fry
Here’s where you get to decide how to enjoy your chimichangas. For a lighter approach, preheat your oven to 400°F and place the rolled chimichangas seam-side down on a greased baking sheet. Brush the tops lightly with vegetable oil to encourage a golden, crispy crust. Bake for 20 to 25 minutes, flipping halfway through for even color and crunch. If you’re in the mood for that authentic crunchy bite, heat about an inch of vegetable oil in a skillet over medium-high heat and fry the chimichangas seam-side down for 2 to 3 minutes per side until they turn gorgeously golden and crispy. Once cooked, drain on paper towels to remove excess oil and keep them silky on the inside but crispy outside.
How to Serve Beef and Cheese Chimichangas Recipe
Garnishes
The best chimichangas deserve the best toppings. A dollop of cool sour cream adds creamy balance, fresh guacamole brings luscious creaminess and a bright bite, and some chunky salsa adds acidity and texture. Don’t forget shredded lettuce for a crisp contrast that adds a welcome freshness to every bite.
Side Dishes
Chimichangas go wonderfully alongside simple sides like Mexican rice or refried beans for a complete, satisfying meal. A fresh corn salad or pico de gallo can lighten things up with a pop of color and tang. For something different, a bowl of tortilla soup or a crisp green salad with lime vinaigrette works beautifully.
Creative Ways to Present
If you’re serving these up for a party or family gathering, consider slicing each chimichanga in half and arranging them on a platter with bowls of various salsas, cheeses, and dips for a DIY dipping fiesta. Or, turn it into a chimichanga bowl by crumbling the chimichanga over rice and topping it with all your favorite fixings for a deconstructed, casual twist.
Make Ahead and Storage
Storing Leftovers
Leftover chimichangas are just as delightful reheated. Store them in an airtight container in the refrigerator for up to 3 days. To retain that signature crispiness, reheat them uncovered in the oven or air fryer rather than the microwave.
Freezing
This Beef and Cheese Chimichangas Recipe is freezer-friendly, which means you can assemble the chimichangas and freeze them before cooking. Just wrap each chimichanga tightly and place them in a freezer-safe container or bag. When you want a quick meal, bake or fry directly from frozen—just add extra cooking time to ensure they’re heated through and beautifully crisp.
Reheating
To bring leftovers back to life, reheat chimichangas in a preheated oven at 350°F for about 10 to 15 minutes, or use an air fryer on similar heat for a few minutes. This keeps the tortillas crispy and the cheese gooey, ensuring your chimichangas taste fresh and delightful every time.
FAQs
Can I use other meats instead of ground beef?
Absolutely! Ground turkey or shredded chicken make excellent alternatives that still taste fantastic and keep the filling moist and flavorful.
Is it better to bake or fry chimichangas?
It depends on your preference. Baking gives you a lighter, less oily option with great crispness, while frying delivers that classic crunchy exterior and richer taste.
Can I prepare the filling ahead of time?
Yes, the beef and cheese filling can be made a day in advance and refrigerated. This makes assembling chimichangas quicker and easier right before cooking.
What can I serve with chimichangas for a balanced meal?
Pair your chimichangas with fresh veggies, like salad or grilled corn, alongside some beans or rice for a satisfying and well-rounded dinner.
How do I keep the tortillas from getting soggy?
Make sure to cook the chimichangas at a high enough temperature for a crisp shell, and don’t overfill them. Also, serve with wetter toppings like salsa separately to avoid sogginess.
Final Thoughts
This Beef and Cheese Chimichangas Recipe is a joyful celebration of bold flavors and crispy textures that’s surprisingly easy to pull off. Whether you’re seeking a comforting weeknight meal or an impressive dish for guests, these chimichangas deliver on every level. Give this recipe a try and watch as it quickly becomes a favorite — guaranteed to bring smiles and seconds around your table!
Print
Beef and Cheese Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 chimichangas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
This delicious Beef and Cheese Chimichangas recipe features seasoned ground beef, melted cheddar cheese, and warm flour tortillas, all baked or fried to crispy perfection. Perfect for a comforting Tex-Mex main course, these chimichangas are easy to prepare and can be served with your favorite toppings like sour cream, guacamole, or salsa for a satisfying meal.
Ingredients
Filling Ingredients
- 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
- 1/2 cup salsa or enchilada sauce
- 1 cup shredded cheddar cheese or Mexican blend cheese
Assembly Ingredients
- 6 large flour tortillas
- Vegetable oil, for brushing or frying
Instructions
- Prepare the Beef Filling: In a large skillet over medium heat, cook the ground beef and finely chopped onion until the meat is browned and the onion softens, approximately 6–8 minutes. Drain any excess fat from the skillet.
- Season the Meat: Add minced garlic, ground cumin, chili powder, paprika, salt, and black pepper to the cooked beef mixture. Stir and cook for about 1 minute until fragrant. Then, stir in the salsa or enchilada sauce and let it simmer for 2–3 minutes until the mixture thickens slightly. Remove the skillet from heat and stir in the shredded cheese until melted and well combined.
- Assemble the Chimichangas: Lay out each large flour tortilla flat and spoon about 1/2 cup of the beef and cheese mixture into the center. Fold the sides of the tortilla inward, then roll it tightly from one end to the other to form a burrito shape, sealing the filling inside.
- To Bake: Preheat your oven to 400°F (200°C). Place the assembled chimichangas seam-side down on a greased baking sheet. Brush the tops lightly with vegetable oil. Bake for 20–25 minutes, flipping each chimichanga halfway through, until they are golden brown and crispy.
- To Fry: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Carefully place chimichangas seam-side down in the hot oil and fry for 2–3 minutes per side, or until golden and crispy. Remove and drain on paper towels to remove excess oil.
- Serve: Serve the hot chimichangas with your favorite toppings such as sour cream, guacamole, salsa, or shredded lettuce for a flavorful and satisfying meal.
Notes
- Chimichangas can be assembled in advance and frozen before baking or frying for convenient meals later.
- For a variation, substitute ground beef with ground turkey or shredded chicken to change up the protein.
- Be careful when frying to avoid oil splashes and ensure even crispiness by flipping them carefully.
- Use flour tortillas that are large enough to hold the filling securely and allow tight rolling.
