Beef and Cheese Chimichangas

A crispy, golden chimichanga stuffed with savory seasoned beef and melty cheese — this is one of my favorite Tex-Mex comfort foods. I love the contrast between the crunchy exterior and the rich, satisfying filling.

Why You’ll Love This Recipe

I adore making these chimichangas because they’re indulgent without being overly complicated. The beef-and-cheese filling is hearty and flavorful, and wrapping it in a tortilla and frying (or baking) gives it that irresistible crispness. They’re perfect for family dinners, casual gatherings, or whenever I crave something comforting with a Tex-Mex kick.

Ingredients

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

• 1 tablespoon vegetable oil

• ½ onion, finely chopped

• 2 cloves garlic, minced

Additional ingredients (that I include to complete the recipe):

• 500 g ground beef (or lean ground beef)

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon paprika

• Salt and pepper, to taste

• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

• 4-6 large flour tortillas (burrito size)

• Optional: chopped cilantro, diced tomatoes, sliced jalapeños

• For frying (or baking alternative): oil for frying or spray/oil for baking

Directions

1. Cook the aromatics. I heat the vegetable oil in a skillet over medium heat. I add the chopped onion and sauté until soft and translucent, about 3–4 minutes. Then I stir in the minced garlic and cook another 30 seconds until fragrant.

2. Brown the beef. I add the ground beef to the skillet, breaking it up with a spoon. I cook until it’s no longer pink, stirring occasionally.

3. Season the meat. Once the beef is browned, I season it with cumin, chili powder, paprika, salt, and pepper. I mix well so the spices coat the meat evenly.

4. Add cheese & extras. I remove the skillet from heat and stir in most of the shredded cheese (reserve a little for topping). If I like, I also fold in some chopped cilantro or diced tomatoes.

5. Assemble the chimichangas. I warm the tortillas slightly (to make them more pliable). Then I spoon a generous portion of the beef-cheese filling into the center of each tortilla. I fold in the sides, then roll tightly to form a burrito-style wrap, making sure the seam is underneath to seal it.

6. Cook the chimichangas.

   • Frying method: I heat oil in a deep skillet or pot to about 180 °C (350–365 °F). Carefully, I fry each chimichanga seam-side down, turning to brown on all sides until golden and crispy (about 2–3 minutes per side). Then I drain them on paper towels.

   • Baking method (lighter): I place the chimichangas on a baking sheet lined with parchment, brush or spray them lightly with oil, and bake in a preheated oven at 200 °C (400 °F) for 15–20 minutes, turning once halfway through, until crisp and golden.

7. Serve and garnish. I sprinkle the remaining shredded cheese on top (if desired), and garnish with chopped cilantro, diced tomatoes, sour cream, guacamole, or salsa. Serve immediately while hot and crispy.

Servings and Timing

This recipe makes about 4–6 chimichangas, depending on the size of tortillas and filling amount. Total time is around 30 to 40 minutes, including prep, cooking filling, and crisping the exterior.

Variations

• I sometimes mix in beans (black beans or refried beans) for extra texture and protein.

• For a spicier version, I add diced jalapeños or a dash of cayenne pepper.

• To lighten it up, I use lean ground turkey or chicken instead of beef.

• I occasionally wrap them loosely in foil and bake them if I want to avoid deep frying altogether.

• Another twist: I add corn kernels or peppers to the filling for more color and flavor.

Storage/Reheating

Leftover chimichangas are best eaten the same day, but I do store leftovers in the refrigerator for up to 2 days. To reheat, I place them in a 180 °C (350 °F) oven for about 10 minutes until heated through and crispy again. I avoid microwaving them too much, or the tortilla becomes soggy.

FAQs

What kind of cheese works best inside?

I prefer cheeses that melt well, like cheddar, Monterey Jack, or a Mexican blend. They add creaminess and help bind the filling.

Can I prepare these in advance and freeze them?

Yes. I assemble the chimichangas (without frying or baking), wrap them tightly in plastic wrap, and freeze. When I’m ready, I bake them straight from frozen (adding a few extra minutes) until heated and crisp.

How do I prevent the tortillas from bursting while frying?

I make sure not to overfill them, press out excess air before sealing, and gently lower them into the hot oil seam-side down first.

Is there a vegetarian version?

Absolutely. I substitute the beef with seasoned beans, sautéed mushrooms, or a mix of veggies (bell peppers, zucchini) plus cheese or plant-based protein.

What sides go well with chimichangas?

I love serving them with Mexican rice, refried beans, a fresh salad, guacamole, pico de gallo, or sour cream for dipping.

Conclusion

These Beef and Cheese Chimichangas are one of my go-to Tex-Mex indulgences. The combination of savory, spiced beef and melted cheese wrapped in a crispy shell is endlessly satisfying. Whether I fry them for deep crispiness or bake them for a lighter touch, they always turn out delicious. Let me know if you want a printable version with exact measurements (in grams or metric) or if you’d like a variation (e.g. vegetarian or spicy) — I’d be happy to send it!