Beef and Cheese Chimichangas

Why make this recipe

Beef and Cheese Chimichangas are a delicious and fun meal that everyone can enjoy. They are crispy on the outside, filled with savory beef, cheese, and beans, and are sure to please even the pickiest eaters. Plus, they are easy to make and can feed a crowd, making them perfect for family dinners or gathering with friends. You can customize them with your favorite toppings and serve them with sauces to suit your taste.

How to make Beef and Cheese Chimichangas

Making Beef and Cheese Chimichangas is simple and straightforward. Just follow the steps below to create this tasty dish.

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 tbsp vegetable oil (for brushing/frying)

Directions:

1. Cook the beef filling: In a large skillet over medium heat, cook ground beef and diced onion until the meat is browned and the onion is tender. Drain excess grease. Stir in garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until well combined.

2. Assemble the chimichangas: Spread a spoonful of refried beans down the center of each tortilla. Top with a generous scoop of the beef mixture and a handful of shredded cheese. Fold in the sides and roll up tightly like a burrito.

3. Cook the chimichangas:

   • Oven method (healthier): Preheat 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, until golden and crispy.
   • Skillet method (crispier): Heat 2–3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam-side down and cook 2–3 minutes per side until golden and crisp.

4. Serve: Remove from heat and let rest for 2 minutes before serving. Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.

How to serve Beef and Cheese Chimichangas

Beef and Cheese Chimichangas are perfect for serving with a variety of sides and toppings. You can serve them hot with sour cream, guacamole, or your favorite salsa. They also go great with a side of rice or a simple salad. Make it a fun meal by letting everyone add their favorite toppings.

How to store Beef and Cheese Chimichangas

If you have leftover chimichangas, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them for a quicker option, but the oven will keep them crispy.

Tips to make Beef and Cheese Chimichangas

• For added flavor, use homemade taco seasoning instead of a packet.
• Feel free to add vegetables like bell peppers or corn to the beef mixture for extra nutrition.
• If you want a spicier kick, consider adding jalapeños or using spicy salsa.

Variation

You can easily change up the ingredients to suit your taste. Try using shredded chicken or ground turkey instead of beef for a lighter option. You can also experiment with different types of cheese or add beans for extra fiber.

FAQs

Q: Can I make these ahead of time?
A: Yes! You can prepare the chimichangas in advance and store them in the refrigerator. Just cook them when you’re ready to serve.

Q: Are chimichangas gluten-free?
A: Traditional flour tortillas are not gluten-free. However, you can use gluten-free tortillas if you need a gluten-free option.

Q: Can I freeze chimichangas?
A: Yes! You can freeze uncooked chimichangas. Wrap them tightly and store in the freezer for up to 3 months. When ready to eat, cook them straight from frozen, adding a few extra minutes to the cooking time.

Beef and Cheese Chimichangas

Delicious and crispy Beef and Cheese Chimichangas filled with savory beef, cheese, and beans, perfect for family dinners and gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

Filling Ingredients

• 1 lb ground beef Can use ground turkey for a lighter option.
• 1 small onion (finely diced)
• 2 cloves garlic (minced)
• 1 packet taco seasoning (1 oz) or homemade For added flavor, use homemade taco seasoning.
• ½ cup salsa Use spicy salsa for a kick if desired.
• 1 cup refried beans You can add more beans for extra fiber.
• 1 ½ cups shredded cheddar cheese (or Mexican blend) Feel free to experiment with different cheese types.

Chimichanga Assembly

• 6 large flour tortillas (burrito-size) Can substitute with gluten-free tortillas.
• 2 tbsp vegetable oil (for brushing/frying) Use more for frying if needed.

Method

 

Preparation

1. In a large skillet over medium heat, cook ground beef and diced onion until the meat is browned and the onion is tender. Drain excess grease.
2. Stir in garlic, taco seasoning, and salsa. Simmer for 3–4 minutes until well combined.

Assembly

1. Spread a spoonful of refried beans down the center of each tortilla.
2. Top with a generous scoop of the beef mixture and a handful of shredded cheese.
3. Fold in the sides and roll up tightly like a burrito.

Cooking

1. Oven method (healthier): Preheat 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, until golden and crispy.
2. Skillet method (crispier): Heat 2–3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam-side down and cook 2–3 minutes per side until golden and crisp.

Serving

1. Remove from heat and let rest for 2 minutes before serving.
2. Add toppings such as sour cream, guacamole, lettuce, or salsa if desired.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) for about 10-15 minutes, or microwave for a quicker option. Chimichangas can also be frozen before cooking for up to 3 months.