These Beef and Cheese Chimichangas are golden, crispy, and loaded with savory seasoned beef, gooey melted cheese, and all the Tex-Mex flavors you crave. Perfectly wrapped in soft flour tortillas and fried until crisp, these chimichangas are ideal for a family dinner, weekend treat, or Taco Tuesday.
Servings & Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: ~35 minutes
Ingredients List
For the Beef Filling
- 1 lb lean ground beef
- 1 tsp olive oil (only if using lean beef)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 can (4 oz) diced green chilies (optional, for extra flavor)
For the Chimichangas
- 4 large (10-inch) flour tortillas
- 1½ cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 1 tbsp olive oil (for frying)
- Sour cream (optional, for serving)
- Guacamole or salsa (optional, for serving)
Step-by-Step Instructions
Step 1: Cook the Ground Beef
Heat 1 tsp olive oil in a large skillet over medium heat.
Add the ground beef and cook, breaking it up into crumbles, until browned (about 5–7 minutes).
Drain any excess fat if needed.
Step 2: Season the Beef
Add chopped onion and minced garlic to the skillet.
Cook for 2–3 minutes until softened.
Stir in chili powder, cumin, paprika, garlic powder, salt, and pepper.
Add the diced green chilies (if using) and cook for another 1–2 minutes to let the flavors meld together.
Step 3: Assemble the Chimichangas
Lay a tortilla flat on a work surface.
Spoon about ¼ cup of the beef mixture into the center of the tortilla.
Top with 3–4 tbsp shredded cheese.
Fold in the sides of the tortilla, then roll it up tightly, securing the filling inside.
Step 4: Fry the Chimichangas
Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
Once hot, carefully place the chimichangas seam-side down into the skillet.
Fry for 2–3 minutes per side, turning them carefully until golden and crispy on all sides.
Step 5: Serve
Remove from the skillet and drain excess oil on paper towels.
Serve hot with sour cream, guacamole, or salsa.
Additional Notes
- Soft tortillas are key to prevent tearing. Warm them slightly in the microwave to make rolling easier.
- Frying option: For a lighter version, you can bake these chimichangas at 375°F for 15–20 minutes (spray lightly with cooking oil before baking).
- Fillings: Feel free to add black beans, rice, or sautéed peppers and onions to the filling for variety.
Dietary Info
- Contains dairy
- Gluten-Friendly (using gluten-free tortillas)
- High-Protein
Recipe Variations & Serving Suggestions
- Spicy Chimichangas: Add diced jalapeños to the beef filling for a kick.
- Vegetarian Option: Substitute the ground beef with sautéed mushrooms, black beans, or tempeh.
- Extra Cheesy: Sprinkle cheese over the chimichangas before frying, or top with melted cheese after frying.
- Serve with: Mexican rice, black beans, or a side of roasted vegetables.
Storage & Make-Ahead
- Fridge: Store leftover chimichangas in an airtight container for 2–3 days.
- Freezer: Freeze unassembled chimichangas for up to 2 months—then bake or fry straight from the freezer.
- Reheat: Fry in the skillet or bake at 350°F for 10–15 minutes to reheat.
FAQs
Q: Can I bake these instead of frying?
Yes! Bake at 375°F for 15–20 minutes, turning halfway through.
Q: Can I make these ahead of time?
You can assemble them the night before and refrigerate them until ready to fry.
Q: Can I add other fillings?
Yes, add rice, beans, or sautéed vegetables to make them more filling
