Crispy, golden, and practically oozing with cheesy beefy goodness, these beef and cheese chimichangas come stuffed with ground beef, melted cheddar, refried beans, and juicy diced tomatoes. Perfectly pan-fried until they sizzle, they’ll perfume your kitchen in the best way—and just try not to nibble before they cool.
There’s something kind of magical about that first bite into a homemade chimichanga, right? Crunchy outside, warm savory filling inside, and if you’re anything like me, probably some guac or sour cream smeared on your shirt by bite three. These beef and cheese chimichangas are the kind of back-pocket dinner that trots out on a Tuesday night but still has Friday-night energy. The filling comes together fast (no fancy steps), and you can dress them up with whatever toppings you like. They’ll feed a hungry crowd or just a very enthusiastic one. Oh, and yes, they reheat like a dream.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Beef Chimichangas Recipe
Nothing wild going on here—just crispy, cheesy, meaty goodness wrapped up like a warm edible hug. Think burrito, but crunchier and with a little swagger.
- Ridiculously simple to make: You brown the beef, toss in some beans and spices, scoop, roll, and fry. That’s it.
- Seriously crispy exterior: Frying the tortilla turns it into this ultra-flaky, golden shell. Like, shatteringly good.
- Freezer-friendly masterpiece: Make extra, freeze, and feel smug on your busiest nights later.
- Completely customizable: Prefer it spicier? Add jalapeños. Don’t eat meat? Go beans only. You’re in charge.
- Great for feeding a crowd: Eight chimichangas coming right up, and not a hangry guest in sight.
- Even better with toppings: Sour cream, guac, chopped lettuce, you name it—go wild with the garnishes.
Ingredient Notes
You won’t need anything complicated here. Most of these are pantry staples or things you probably buy on autopilot at the grocery store.
- Lean ground beef: Stick to 85% or 90% lean so it doesn’t get overly greasy. You want flavor, not a pool of oil.
- Yellow onion: Classic foundation flavor. Gives sweetness and depth when sautéed with the beef.
- Garlic: Freshly minced gives the best kick. Honestly, I add an extra clove just because.
- Chili powder, cumin, oregano: These are your flavor backbone. Earthy, smoky, herby—don’t skip ’em.
- Diced tomatoes with green chilies: Adds tang, moisture, and a mild heat. Ro-Tel is a usual go-to for me.
- Refried beans: They bind everything together. Creamy-meets-savory and hold their ground when rolled inside.
- Flour tortillas (10-inch): Bigger size keeps all that delicious filling tucked in. Soft but sturdy is the sweet spot.
- Cheddar cheese (shredded): Get the sharp kind if you can. Melts into the filling like a dream.
- Vegetable oil: You’ll need enough to shallow-fry, about 2 inches deep. Go for high-heat oil like canola or sunflower.
How To Make This Beef Chimichangas Recipe
Nothing too fussy here, just a few simple steps and a skillet full of sizzling potential. Let’s get to it.
- Brown the beef with onion: In a big ol’ skillet over medium-high heat, toss in your beef and diced onion. Keep breaking up the meat with a wooden spoon as it browns and the onion softens. Expect mouthwatering smells to start drifting around minute five.
- Spice it up and add garlic: Once the beef is fully cooked, stir in the garlic, chili powder, cumin, and oregano. Let those bloom for about 30 seconds. Don’t walk away—this part is fast, and it’s where the flavor punches start developing.
- Introduce the tomatoes: Add the can of diced tomatoes with green chilies. Stir well, then let the mixture simmer until a lot of the moisture simmers off. You want thick, but not pasty. Think spoonable, not soupy.
- Mix in the refried beans: Stir in the beans until the mixture is creamy and cohesive. It’ll thicken a bit more as it cools, making rolling much easier. Turn off the heat here—you’re done with stovetop shenanigans.
- Assemble your chimichangas: If your tortillas feel stiff, a quick 15-second zap in the microwave (wrapped in a damp towel) does wonders. Scoop about 1/3 cup of the filling onto the lower third of your tortilla. Sprinkle some cheddar on top. Fold the tortilla over the filling, then fold in the sides and finish rolling it tight. Use a toothpick to secure them if needed.
- Fry till golden and glorious: Heat 2 inches of oil in a deep skillet or Dutch oven to 350°F. Gently place chimichangas seam side down (don’t overcrowd the skillet), fry 2–3 minutes per side until gloriously crisp and golden. Place on paper towels afterward to blot extra oil.
- Top and devour: Serve while warm and crispy, with any toppings your heart desires. I say go with the classics—sour cream, salsa, maybe some guac if you’re feelin’ lush.
Storage Options
Alright, so you’ve made more chimichangas than a small village would reasonably need in one night. First off, I admire you. Second, here’s how to store the extras.
In the fridge, these guys will keep well for up to 4 days. Just pop them into an airtight container—you can stack them with parchment in between if you’re feeling extra type-A. To reheat, I like the oven or air fryer so they crisp back up a bit. A microwave works too but expect a softer texture.
Can you freeze them? Absolutely. Make sure they’ve cooled completely first, then wrap each one tightly in foil or plastic wrap. Store them in a freezer-safe bag, and you’ve got up to 2 months of freezer gold. To reheat from frozen, either bake at 400°F for about 25 minutes or defrost and then crisp them in a pan.
Variations and Substitutions
This beef chimichangas recipe is easy to tweak depending on what’s in your fridge or what you’re craving.
- Ground turkey or chicken: A lighter option that still brings plenty of flavor. Just don’t skip the spices; they need help standing out.
- Black beans instead of refried: Adds texture and a little pop when you bite into them. Mash some up first so they still help bind things.
- Add rice to the filling: Leftover rice? Toss it in! Bonus points if it’s coconut rice, though that’s a little fusion-y twist.
- Swap the cheese: Try Monterey Jack or pepper jack for something gooier or spicier. Don’t use pre-shredded if you can avoid it—it doesn’t melt as well.
- Bake instead of fry: Will it be as crispy? Not really. Will it still be good and save you some oil splatter? Yep. Just brush with oil and bake at 425°F for 20-25 minutes.
What to Serve with Beef Chimichangas
Once you’ve got your chimichangas all golden and crunchy, you’ll wanna pair them with a few things to round out the meal (and maybe cool your mouth if you went hard on the spice).
- A simple green salad adds freshness and crunch. I like romaine, sliced radishes, maybe a lemony vinaigrette. Helps balance the richness of the chimichangas and sneaks in some greens without much fuss.
- Chips and salsa (duh). Tortilla chips and a good fire-roasted salsa make for an easy, unfussy side. Or if you’ve got extra time, whip up some guacamole and just go full Tex-Mex feast vibes.
- Mexican-style rice or warm coconut rice adds a rich, starchy base if you want to turn this into a hearty plate meal. Try spooning some salsa over everything and just go for it.
- Roasted or grilled veggies offer a smoky, savory contrast. Think zucchini, bell pepper strips, or blistered corn. All get sweeter in the oven.
- Something sweet to finish? I won’t say no to a little monkey bread or maybe something fruity like a mango sorbet.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make chimichangas ahead of time?
Totally. You can prep and roll them up, then stash them in the fridge for a day or two before frying. If doing that, don’t stack them too tightly or the tortillas might stick or get soggy. When you’re ready, just fry directly from cold—might need an extra minute per side to get golden.
What’s the best oil for frying chimichangas?
You want a neutral oil with a high smoke point, like vegetable, canola, or sunflower oil. Avoid olive oil since it can burn and throw off the flavor. Just get that oil nice and hot (around 350°F) and don’t overcrowd your pan, or the temp will drop and they won’t crisp properly.
How can I keep them crispy after frying?
Put them on a wire rack after you fry—don’t stack them or wrap in foil too tightly. You want the steam to escape so they stay crunchy. If you’re serving later, pop them in a warm oven at 200°F to hold while you finish the batch or prep toppings.
Can I bake these instead of frying?
Yes! Brush them all over with oil (don’t skip this) and bake at 425°F until golden, about 20–25 minutes. The outside won’t be quite as shatteringly crisp as the fried version, but it’s still super tasty and a nice lighter option.
Beef and Cheese Chimichangas
Ingredients
Chimichanga Filling
- 1 lb (450 g) lean ground beef 85% or 90% lean recommended
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 can (284 g) diced tomatoes with green chilies 10 oz (such as Ro-Tel), drained
- 1 can (450 g) refried beans 16 oz
For Assembly and Frying
- 8 large flour tortillas 10-inch; soft and fresh
- 2 cups (230 g) cheddar cheese shredded, sharp preferred
- vegetable oil for frying (enough for ~2 inches depth in skillet)
Toppings (optional, for serving)
- sour cream
- guacamole
- salsa
- shredded lettuce
Equipment
- Large skillet
- Slotted spoon
- Toothpicks
- Deep Frying Pan or Dutch Oven
- Paper towels
Instructions
- Brown the beef and onion: In a large skillet over medium-high heat, cook the ground beef and diced onion, breaking apart the beef, until fully browned and the onion is soft, about 5–6 minutes. Drain off excess fat if needed.
- Add garlic and spices: Stir in the minced garlic, chili powder, cumin, and oregano. Cook for 30 seconds, stirring, until fragrant.
- Add diced tomatoes: Stir in the canned diced tomatoes with green chilies. Simmer for 2–3 minutes, until most of the liquid evaporates and the mixture is thick.
- Mix in refried beans: Add the refried beans and stir until combined and everything is creamy. Remove from heat and let the filling cool slightly.
- Warm the tortillas: If needed, microwave the tortillas for 15 seconds wrapped in a damp towel to make them more pliable.
- Assemble chimichangas: Place about 1/3 cup of the filling on the lower third of each tortilla. Top with shredded cheddar cheese. Fold the tortilla over the filling, then fold in the sides and continue rolling tightly like a burrito. Secure with a toothpick if needed.
- Fry the chimichangas: Fill a deep skillet or Dutch oven with 2 inches of oil and heat to 350°F (175°C). Fry chimichangas seam-side down, 2–3 at a time, for about 2–3 minutes per side or until golden brown. Transfer to a paper towel-lined plate.
- Serve: Remove toothpicks, serve warm with toppings like sour cream, guacamole, salsa, or shredded lettuce, as desired.
