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Beef and Cheese Chimichangas

Delicious and crispy Beef and Cheese Chimichangas filled with savory beef, cheese, and beans, perfect for family dinners and gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.