Beef and Cheese Chimichangas

Beef and Cheese Chimichangas are one of my favorite Tex-Mex comfort foods—crispy on the outside, savory and cheesy on the inside. These deep-fried or oven-baked burritos are loaded with seasoned ground beef, melted cheese, and wrapped in a golden tortilla shell. I like making them when I’m craving something hearty, flavorful, and fun to eat.

Why You’ll Love This Recipe

I love this recipe because it’s simple, satisfying, and easy to customize. The beef filling is packed with flavor from spices and sautéed onions, and the gooey cheese just makes it better. I can fry them for that authentic restaurant-style crunch or bake them when I want a lighter version. They’re perfect for dinner, meal prep, or feeding a hungry crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Onion, chopped

• Garlic, minced

• Taco seasoning (or a mix of chili powder, cumin, paprika, salt, pepper)

• Tomato sauce or salsa

• Shredded cheddar or Mexican blend cheese

• Large flour tortillas

• Oil for frying or brushing (if baking)

Directions

1. I cook the ground beef in a skillet over medium heat, breaking it up until browned.

2. I add chopped onions and garlic, then sauté until the onions are soft and fragrant.

3. I stir in taco seasoning and tomato sauce or salsa, letting it simmer for a few minutes until thickened.

4. Once the mixture cools slightly, I stir in the shredded cheese.

5. I spoon the filling onto each tortilla, fold in the sides, and roll them up tightly like burritos.

6. To fry: I heat oil in a skillet and fry each chimichanga seam-side down until golden brown and crispy on all sides.

7. To bake: I place them on a baking sheet, brush lightly with oil, and bake at 400°F for about 20–25 minutes, flipping halfway through for even crispiness.

8. I serve them hot with toppings like sour cream, guacamole, or salsa.

Servings and timing

This recipe makes 6 chimichangas.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I add refried beans or rice to the filling for more texture. I’ve also used shredded rotisserie chicken or ground turkey instead of beef. For a spicier version, I mix in diced jalapeños or chipotle peppers. If I’m serving a crowd, I make mini versions with smaller tortillas for appetizer-sized bites.

storage/reheating

I store leftover chimichangas in an airtight container in the fridge for up to 3 days. To keep them crispy, I reheat them in an oven or air fryer at 350°F for about 10 minutes. Microwaving works too, but it softens the tortilla. For longer storage, I freeze them before frying or baking, then cook straight from frozen.

FAQs

Can I make chimichangas ahead of time?

Yes, I often prep and roll them ahead, then refrigerate or freeze until I’m ready to cook.

What’s the difference between a chimichanga and a burrito?

Chimichangas are basically deep-fried burritos, which gives them a crispy shell and slightly different flavor.

Can I bake instead of fry?

Absolutely. I brush them with oil and bake until golden. They’re still crispy, just a bit lighter.

What kind of cheese works best?

I use cheddar or a Mexican cheese blend for the best melt and flavor, but pepper jack adds a nice kick too.

How do I keep them from unrolling?

I fold the tortillas tightly and place them seam-side down in the pan first when frying or baking to help them stay closed.

Conclusion

Beef and Cheese Chimichangas are one of those dishes I turn to when I want something bold, crispy, and totally satisfying. They’re easy to make, fun to serve, and packed with flavor. Whether I’m frying for that classic crunch or baking for a lighter take, these chimichangas always hit the spot.

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