These crispy, golden Beef and Cheese Chimichangas are packed with seasoned ground beef, creamy refried beans, and melted cheese, all wrapped up in a perfectly fried tortilla. I first made these on a rainy Tuesday when I needed something warm and filling that didn't require a trip to the store. The smell of cumin and chili powder sizzling in the skillet still reminds me of that cozy evening. They're surprisingly simple to make, and the crispy edges paired with that zesty tomato sauce make them taste like something you'd order at your favorite Mexican restaurant.
If you're looking for more hearty comfort food, try my Chili Con Carne or Taco Bell Beefy Melt Burrito, and for a different kind of warmth, my Creamy Cajun Potato Soup hits the spot every time.
Why You'll Love This Beef and Cheese Chimichangas
This Beef and Cheese Chimichangas delivers restaurant-quality results without any complicated techniques. The beef tortilla wraps are crispy on the outside and loaded with flavor on the inside. They're filling enough to feed a hungry crowd, and the homemade sauce adds a zesty kick that brings everything together. You can prep the filling ahead of time, making weeknight dinner ideas like this one even easier to pull off.
Jump to:
Beef and Cheese Chimichangas Ingredients
Here's everything you need to make these crispy Beef and Cheese Chimichangas from scratch.
See Recipe Card Below This Post For Ingredient Quantities
- Ground beef: The base of the filling, providing hearty protein and rich flavor. Drain it well after browning to avoid soggy tortillas.
- Refried beans: Adds creaminess and helps bind the filling together while keeping the chimichangas moist inside.
- Onion: Chopped onion brings a mild sweetness and depth to the seasoned beef mixture.
- Minced garlic: Adds a savory, aromatic quality that complements the spices perfectly.
- Chili powder: The main spice that gives the filling its warm, slightly smoky flavor.
- Cumin: Earthy and warm, cumin is essential for that authentic Mexican taste.
- Oregano: A hint of oregano adds a subtle herbal note to the filling.
- Flour tortillas: Large 10-inch tortillas work best for wrapping and frying. Make sure they're soft and pliable.
- Tomato sauce: Forms the base of the zesty sauce that gets ladled over the finished chimichangas.
- Diced green chilis: Adds a mild heat and tangy flavor to the sauce.
- Chopped jalapenos: Brings extra spice and a bright, peppery kick. Adjust to your heat preference.
- Shredded taco blend cheese: Melts beautifully on top and adds creamy, salty richness.
- Salt and pepper: Seasoning to taste ensures the filling and sauce are perfectly balanced.
- Oil for frying: Vegetable or canola oil works well for frying the chimichangas until golden and crispy.
How to Make Beef and Cheese Chimichangas
Follow these steps to make crispy, delicious Beef and Cheese Chimichangas at home.
Brown the beef: Add the ground beef to a skillet over medium-high heat. Cook until browned, breaking it up with a spoon, then drain off any excess liquid. This usually takes about 6 to 8 minutes.
Prepare the filling: In the same skillet, combine the refried beans, chopped onion, minced garlic, ½ cup of tomato sauce, chili powder, cumin, oregano, salt, and pepper. Cook for another 5 minutes, stirring to ensure the ingredients are well mixed and the flavors blend together.
Heat the tortillas: Warm the tortillas in the microwave for about 20 to 30 seconds until soft and pliable. This makes them easier to fold without tearing.
Prepare the skillet: Add about 1 inch of oil to the bottom of a deep skillet and heat over medium-high heat. The oil is ready when a small piece of tortilla sizzles immediately when dropped in.
Fill the tortillas: Spoon an even amount of the beef and bean mixture onto the center of each tortilla. Fold one end of the tortilla over the filling, tuck in the sides, and roll it closed to form a tight packet. Secure with a toothpick to keep everything in place.
Fry the chimichangas: Carefully place the chimichangas into the hot oil, seam side down. Fry until golden brown and crispy on both sides, about 2 to 3 minutes per side, keeping an eye on them to avoid burning.
Drain excess oil: Remove the chimichangas from the oil and place them on a paper towel-lined tray to drain any excess grease. Let them rest for a minute or two.
Prepare the sauce: In a saucepan, combine the remaining tomato sauce, green chilis, and chopped jalapenos. Heat over medium heat, stirring occasionally, until warmed through. Add salt and pepper to taste.
Serve: Ladle the warm sauce over the chimichangas, top with shredded cheese, and serve hot. The cheese will melt slightly from the heat of the sauce and chimichangas.
Substitutions and Variations
You can easily customize this easy Beef and Cheese Chimichangas recipe to suit your preferences.
Ground turkey or chicken: Swap the beef for ground turkey or chicken for a lighter version.
Black beans: Use black beans instead of refried beans for a different texture and flavor.
Cheese options: Try pepper jack for extra heat, or a Mexican blend with cheddar and Monterey Jack.
Baking option: If you prefer not to fry, brush the chimichangas with oil and bake at 400°F for 20 to 25 minutes, flipping halfway through.
Vegetarian version: Skip the meat and double up on beans, adding sautéed peppers and corn to the filling.
Equipment For Beef and Cheese Chimichangas
Having the right tools makes this Beef and Cheese Chimichangas easier and safer.
- Skillet: A large skillet is needed for browning the beef and cooking the filling.
- Deep skillet or frying pan: Essential for frying the chimichangas evenly. Make sure it's deep enough to hold at least 1 inch of oil.
- Microwave: Perfect for quickly warming the tortillas so they're easy to work with.
- Paper towels: Use these to drain excess oil after frying.
- Saucepan: A small saucepan works well for heating the tomato sauce mixture.
- Toothpicks: These keep the chimichangas sealed while frying so the filling doesn't spill out.
How to Store Leftovers
Leftover Beef and Cheese Chimichangas store well and reheat beautifully.
Refrigerator: Store cooled chimichangas in an airtight container for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to restore crispiness.
Freezer: Wrap each Beef and Cheese Chimichangas individually in foil, then place in a freezer bag. They'll keep for up to 2 months. Reheat from frozen in the oven at 375°F for 25 to 30 minutes.
Sauce: Keep the sauce separate in a covered container in the fridge for up to 4 days. Reheat on the stove or in the microwave.
Serving Suggestions
These Beef and Cheese Chimichangas pair wonderfully with simple, comforting sides.
Serve them with a dollop of sour cream and fresh guacamole on the side. The cool creaminess balances the crispy, spicy filling perfectly. A simple side of Mexican rice or refried beans rounds out the meal and makes it feel like a fiesta. For a lighter touch, add a crisp green salad with lime vinaigrette. If you're feeding a crowd, set up a toppings bar with shredded lettuce, diced tomatoes, sliced olives, and extra cheese so everyone can customize their plate.
Expert Tips
Don't overfill the tortillas. Too much filling makes them hard to seal and can cause them to burst open while frying.
Use room temperature tortillas. Cold tortillas are more likely to crack when you fold them. Warming them makes them flexible and easier to work with.
Test the oil temperature. If the oil isn't hot enough, the Beef and Cheese Chimichangas will absorb too much oil and turn greasy. If it's too hot, they'll burn on the outside before the filling heats through.
Secure them well. Make sure the toothpick goes through all the layers to keep the chimichanga tightly sealed during frying.
Fry in batches. Don't overcrowd the pan. Frying too many at once lowers the oil temperature and results in soggy Beef and Cheese Chimichangas.
FAQ
What is the best way to fry chimichangas?
Heat about 1 inch of oil in a deep skillet over medium-high heat until it reaches 350°F to 375°F. Fry the chimichangas seam side down first, turning once, until both sides are golden brown and crispy. It usually takes 2 to 3 minutes per side. My mom always says to listen for a steady sizzle, not a wild pop.
Can I bake these chimichangas instead of frying?
Yes, you can bake them for a lighter option. Brush each chimichanga lightly with oil, place them seam side down on a baking sheet, and bake at 400°F for 20 to 25 minutes, flipping halfway through. They won't be quite as crispy as fried, but they'll still taste delicious.
What kind of cheese can I use for chimichangas?
A taco blend or Mexican cheese blend works perfectly. You can also use shredded cheddar, Monterey Jack, or pepper jack if you like extra heat. Use whatever melts well and tastes good to you.
How do you keep chimichangas crispy?
The key is draining them well on paper towels right after frying and serving them soon after. If you need to keep them warm, place them on a wire rack in a low oven instead of stacking them, which traps steam and makes them soggy.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Beef and Cheese Chimichangas
Beef and Cheese Chimichangas
Ingredients
- 1 ½ lbs. Ground beef Lean ground beef is recommended for less fat
- 1 Can refried beans Any type but traditional pinto is preferred
- ½ Medium onion chopped (Yellow or white onion works best)
- 2 tsp. Minced garlic Fresh or pre-minced
- 2 tsp. Chili powder Adjust for spice preference
- 1 tsp. Cumin Ground cumin adds flavor
- ½ tsp. Oregano Dried oregano
- 10 10- inch flour tortillas Soft large tortillas for easy rolling
- 24 oz. Tomato sauce Use your preferred brand
- 4 oz. Diced green chilis in a can Adds a mild heat
- 4 oz. Chopped jalapenos in a can Optional adjust for heat
- 1 ½ Cups shredded taco blend cheese Cheddar and Monterey Jack
- Salt and pepper to taste Season according to preference
- Oil for frying Vegetable oil works well for frying
Instructions
- Heat a large skillet over medium-high heat and add the ground beef. Cook until browned, breaking up the beef as it cooks. Drain off any excess fat.
- Add the refried beans, chopped onion, minced garlic, ½ cup of tomato sauce, chili powder, cumin, oregano, salt, and pepper to the skillet with the beef. Stir well and cook for another 5 minutes to combine the flavors.
- Warm the flour tortillas in the microwave for 20-30 seconds to make them more pliable.
- In a deep skillet or fryer, heat about 1 inch of oil over medium-high heat until hot.
- Place about 2-3 tablespoons of the beef mixture in the center of each tortilla. Fold the bottom over the filling, tuck in the sides, and roll tightly to form a sealed packet. Secure with a toothpick if needed.
- Carefully place the chimichangas into the hot oil, cooking them in batches if necessary. Fry until golden brown and crispy on both sides, about 3-4 minutes per side.
- Remove the chimichangas from the oil and drain excess grease on a paper towel-lined tray.
- For the sauce, combine the remaining tomato sauce, diced green chilis, and chopped jalapenos in a saucepan. Heat over medium heat until warm. Taste and season with salt and pepper if needed.
- Spoon the heated sauce over the fried chimichangas and top with shredded cheese. Serve immediately.
Leave a Reply