Beef and Cheese Chimichangas

If you’ve ever found yourself craving that perfect, golden-brown crunch of a restaurant chimichanga, you’re not alone. I can’t even count how many times my family has practically begged for “those crispy burrito things” on a Friday night. And let’s be honest — there’s just something about biting into that flaky, deep-fried tortilla and getting a mouthful of savory beef and melty cheese that hits all the right notes.

That’s exactly what these Beef and Cheese Chimichangas deliver — a satisfying, flavor-packed dinner that’s surprisingly easy to make at home. This Tex-Mex favorite combines well-seasoned ground beef, a blend of two cheeses, and just the right amount of spice, all wrapped up in a soft tortilla and fried until crispy and golden. Whether you’re whipping these up for a cozy weeknight meal or serving a hungry crowd during game day, they’re a total win.

And the best part? You can customize them however you like. Add beans, swap the cheese, or even bake them for a lighter twist. But no matter how you make them, these chimichangas are pure comfort food.

So, let’s dive into the recipe and get started!

Why You’ll Love These Chimichangas

These beef and cheese chimichangas are:

• Super crispy on the outside and packed with flavor inside

• Made with everyday ingredients you probably already have

• Perfect for making ahead and freezing for quick dinners

• Totally customizable — spice them up, go cheesy, or keep it classic

Ingredients You’ll Need

Before we jump into the steps, here’s a quick look at what you’ll need:

• 1 pound ground beef – lean ground beef works best so the filling doesn’t get greasy.

• 1 small onion, finely chopped – adds flavor and texture.

• 2 cloves garlic, minced – for that aromatic, savory base.

• 1 teaspoon chili powder – brings a warm kick.

• 1 teaspoon ground cumin – for that classic Tex-Mex flavor.

• ½ teaspoon paprika

• Salt and pepper, to taste

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese – melts beautifully with the cheddar.

• ½ cup salsa or tomato sauce – helps bind everything together.

• 6 large flour tortillas

• Vegetable oil, for frying – enough to fill your skillet about 1 inch deep.

STEP-BY-STEP INSTRUCTIONS

Step 1: Cook the Beef and Aromatics

Start by heating a large skillet over medium heat. Add your ground beef and cook until browned, breaking it up with a spoon as it cooks. This takes about 5 to 7 minutes.

Once browned, drain any excess grease if needed. Toss in the chopped onion and minced garlic, and cook for another 3 to 4 minutes, stirring occasionally, until the onion becomes soft and fragrant. This is where the base flavor of your chimichangas starts to build — don’t rush it!

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Step 2: Add the Seasonings and Salsa

Next, stir in the chili powder, cumin, paprika, salt, and pepper. Once everything is nicely coated, pour in the salsa (or tomato sauce — either works). Let the mixture simmer gently for 3 to 5 minutes. This helps everything meld together and creates a slightly saucy filling that won’t dry out when fried.

Remove the skillet from heat and let the beef mixture cool for a few minutes. This makes it easier to handle and also prevents the cheese from melting too early when you mix it in.

Step 3: Mix in the Cheeses

Now comes the cheesy magic. Stir in the shredded cheddar and Monterey Jack cheeses while the beef is still warm, but not too hot. You’ll end up with a thick, savory, cheesy beef mixture that holds together perfectly for filling your tortillas.

Step 4: Warm and Fill the Tortillas

Before you start rolling, it’s a good idea to warm your flour tortillas. Just pop them in the microwave for 20 to 30 seconds or heat them one by one in a dry skillet — this makes them soft and flexible so they don’t crack when you fold them.

Spoon a generous amount of the beef and cheese mixture into the center of each tortilla. Try not to overfill them (even though it’s tempting!). Then fold in the sides and roll from the bottom up to form a tight, secure package.

Alright, now that your chimichangas are stuffed and rolled, it’s time to get to the part that really sets this dish apart — that irresistible, crispy outer shell. Whether you’re going the classic route with a quick fry or opting for a lighter baked version, this next step is where the magic happens.

This is one of those recipes that fills your kitchen with all the best smells — sizzling tortillas, melted cheese, seasoned beef — it’s pretty much impossible not to sneak a bite straight from the pan. (Trust me, I’ve done it more than once.)

Let’s jump back in and get those chimichangas nice and golden.

Step 5: Fry the Chimichangas

In a large, deep skillet or frying pan, heat about 1 inch of vegetable oil over medium heat. You don’t need a deep fryer — just enough oil to give the chimichangas room to sizzle and crisp up.

To check if the oil is ready, drop in a small piece of tortilla — it should bubble immediately. If the oil starts smoking, it’s too hot, so turn the heat down slightly.

Carefully place one or two chimichangas seam-side down into the hot oil. Don’t overcrowd the pan — give each one some room to cook evenly.

Fry for about 2 to 3 minutes per side, using tongs to gently flip them once the bottoms are golden brown. When they’re done, they should be beautifully crisp and lightly puffed in some spots.

Once cooked, transfer them to a paper towel-lined plate to drain any extra oil.

Keep going until all the chimichangas are fried. If you want to keep them warm while you finish the batch, just pop them in a 200°F oven on a wire rack set over a baking sheet.

Step 6: Serve and Enjoy

Let the chimichangas cool for a few minutes before serving — the filling will be piping hot straight from the fryer.

Serve them as-is or top with your favorite Tex-Mex fixings:

• A dollop of sour cream

• A spoonful of salsa or pico de gallo

• Creamy guacamole

• A sprinkle of chopped cilantro

• Even a drizzle of queso if you’re feeling extra indulgent

You can also plate them over a bed of lettuce and chopped tomatoes for a quick and easy Tex-Mex salad situation.

No-Fry Option: How to Bake Chimichangas Instead

If frying isn’t your thing or you just want a lighter take, baked chimichangas are a great alternative. You’ll still get a satisfying crisp — just a little more low-key.

Here’s how to do it:

1. Preheat your oven to 400°F.

2. Place the rolled chimichangas on a baking sheet lined with parchment paper.

3. Brush each one lightly with vegetable oil or spray with cooking spray.

4. Bake for about 20 minutes, flipping them halfway through so both sides get golden and toasty.

They won’t be quite as crunchy as the fried version, but they’re still super delicious — especially if you hit them with a little cheese or hot sauce before serving.

Make-Ahead Tips

Want to prep these ahead of time for busy weeknights? Absolutely doable.

• Refrigerate: Assemble the chimichangas (but don’t fry or bake), place them on a tray, and cover with plastic wrap. Refrigerate for up to 24 hours.

• Freeze: Wrap each unbaked chimichanga tightly in foil and store in a freezer-safe bag. When ready to cook, thaw in the fridge overnight, then fry or bake as usual.

• Reheat: Leftovers? Pop them in a 350°F oven or air fryer for about 10 minutes to bring back the crisp without drying them out.

Easy Variations to Try

Once you’ve nailed the base recipe, there are endless ways to mix it up:

• Add Refried Beans: Spread a thin layer of beans on the tortilla before adding the beef mixture for a heartier filling.

• Swap the Meat: Ground turkey, shredded chicken, or even leftover pot roast can all work great.

• Go Spicy: Add chopped jalapeños or a dash of hot sauce to the beef for extra heat.

• Cheese It Up: Use pepper jack, queso fresco, or even cream cheese for a twist.

• Vegetarian Version: Sub the beef for sautéed veggies, black beans, and rice — still super filling and full of flavor.