There’s something undeniably comforting about the crispy crunch of a freshly made chimichanga. Picture this: the sound of sizzling in the pan as golden tortillas envelop a luscious filling of seasoned beef and melted cheese. This is exactly what you’ll get with my Beef and Cheese Chimichangas—an irresistible Tex-Mex treat that will have your family racing to the dinner table.
Whether you choose to fry them for that extra crunch or bake them for a lighter twist, these chimichangas are simply delicious and unbelievably easy to customize. Feeling spicy? Toss in some jalapeños! In the mood for breakfast? Swap the beef for scrambled eggs and bacon. The possibilities are endless, and the best part? They can be made ahead and frozen, making them perfect for busy weeknights or spontaneous get-togethers. So dust off your apron and join me in creating a dish that’s sure to please everyone, reminding us all that homemade meals reign supreme over fast food any day!
Why will you love Beef and Cheese Chimichangas?
Comforting Crunch: There’s nothing like the satisfying bite of a crispy chimichanga, enveloping warm, seasoned beef and melted cheese.
Customizable Fun: Tailor them to your taste—add some jalapeños for heat, or make them vegetarian!
Quick Prep: With speedy prep and simple ingredients, you’ll have dinner on the table in no time.
Family-Friendly: These chimichangas are a hit with both kids and adults, making mealtime a breeze.
Make Ahead: Perfect for busy nights, freeze leftovers, or whip up a batch for unexpected guests.
Freezer-Friendly: Store uncooked chimichangas and bake them fresh later for the same great taste!
Beef and Cheese Chimichangas Ingredients
For the Filling
• Ground Beef – Provides the primary filling, use lean ground beef to avoid excess grease.
• Small Onion – Adds depth of flavor when cooked with beef, finely diced for even cooking.
• Garlic – Enhances aroma and flavor, use fresh minced garlic for best results.
• Taco Seasoning – Adds Tex-Mex flavor, feel free to use store-bought or homemade for customization.
• Salsa – Keeps the filling moist and flavorful, substitute with tomato sauce if unavailable.
• Refried Beans – Adds creaminess and extra protein; can be omitted for a leaner option.
• Shredded Cheese (Cheddar/Mexican blend) – Melts to bind the filling together; substitute with Monterey Jack for a different flavor.
For the Wrap
• Flour Tortillas (10-inch) – Acts as the wrap; warm tortillas before use to prevent splitting.
For Frying or Baking
• Vegetable Oil – For frying or brushing; can substitute with canola oil or melted butter for baking.
How to Make Beef and Cheese Chimichangas
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Prepare the Filling: In a large skillet, cook the ground beef and diced onion over medium heat until browned, about 5–7 minutes. Drain excess grease, then stir in minced garlic, taco seasoning, and salsa. Simmer for 2–3 minutes until well combined and flavorful.
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Assemble the Chimichangas: Lay a warm tortilla flat on a clean surface. Spread a spoonful of refried beans (if using) in the center, then add a generous scoop of the beef mixture and sprinkle shredded cheese on top. Fold in both sides of the tortilla, then roll it up tightly from the bottom to create a secure wrap.
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Fry or Bake:
- Fried Method: Heat vegetable oil in a deep pan to 350°F (175°C). Carefully add chimichangas seam-side down, frying for about 2–3 minutes on each side until golden brown. Remove and drain on paper towels.
- Baked Method: Preheat the oven to 400°F (200°C). Lightly brush each chimichanga with oil and place them seam-side down on a baking sheet. Bake for 20–25 minutes until they are golden brown and crispy.
- Serve: Let the chimichangas cool for a few minutes before serving. They pair perfectly with sour cream, guacamole, or pico de gallo for added flavor.
Optional: Garnish with fresh cilantro or diced green onions for a pop of color.
Exact quantities are listed in the recipe card below.
Storage Tips for Beef and Cheese Chimichangas
Fridge: Store leftovers in an airtight container for up to 3 days; reheat in the oven or air fryer to keep them crispy and delightful.
Freezer: Uncooked chimichangas can be frozen for up to 2 months; simply wrap them in foil or freezer bags. Cook straight from frozen, adjusting the frying or baking time as needed.
Reheating: For best results, reheat in the oven at 375°F (190°C) for about 10-15 minutes, to regain that perfect crunch.
Avoid Moisture: Never stack chimichangas while storing; keep them in a single layer to prevent sogginess.
Make Ahead Options
These Beef and Cheese Chimichangas are perfect for meal prep, saving you valuable time on busy weeknights! You can prepare the filling (ground beef, onion, garlic, taco seasoning, and salsa) up to 24 hours in advance—just refrigerate it in an airtight container to keep it fresh. If you’d like, you can also assemble the chimichangas and wrap them tightly in plastic wrap, then freeze them for up to 2 months. When you’re ready to serve, simply cook them straight from the freezer, adjusting the cooking time as needed. By prepping ahead, you’ll have delicious, homemade chimichangas on the table in no time, just as flavorful and crispy as if you made them fresh!
What to Serve with Beef and Cheese Chimichangas?
Ready to create a delicious Tex-Mex feast around your crispy chimichangas? Here are some mouthwatering pairings to elevate your meal!
- Zesty Guacamole: This creamy dip adds a refreshing burst of flavor, perfectly complementing the savory chimichangas.
- Pico de Gallo: Fresh diced tomatoes, onions, and cilantro bring brightness and balance to the dish, enhancing each bite.
- Spanish Rice: Fluffy rice cooked with tomatoes and spices helps to soak up any extra salsa, adding heartiness to the meal.
- Sour Cream: A dollop of sour cream brings coolness and richness, creating a wonderful contrast with the crispy texture.
- Refried Beans: Creamy refried beans provide an extra layer of taste and protein, making the meal even more satisfying.
- Corn Salad: Bright, sweet corn mixed with lime and herbs adds a crunchy, fresh element to your plate.
- Jalapeño Poppers: For those who crave heat, cheesy jalapeño poppers offer a fun and fiery appetizer before the main course.
- Chilled Margaritas: A classic accompaniment that refreshes the palate and complements the Tex-Mex flavors beautifully.
- Chocolate Flan: End your meal on a sweet note with this rich, creamy dessert that contrasts the savory elements of the chimichangas beautifully.
- Horchata: This sweet, cinnamon-infused rice drink cools down the spiciness while providing a comforting beverage option.
Expert Tips for Beef and Cheese Chimichangas
- Choose Lean Beef: Opt for lean ground beef to avoid excess grease in your chimichangas and ensure a cleaner taste.
- Warm Tortillas: Always warm your tortillas before filling to enhance flexibility and prevent tearing while rolling.
- Secure Seam: If frying, use toothpicks to secure seams until crispy; this keeps fillings contained and prevents leakage.
- Customize Filling: Don’t hesitate to mix up fillings—try spicy jalapeños or a vegetarian filling for extra flavor and personalize your Beef and Cheese Chimichangas.
- Proper Storage: Store leftovers in an airtight container for freshness. Reheat in the oven or air fryer to maintain crispiness.
Variations & Substitutions for Beef and Cheese Chimichangas
Feel free to get creative and make these chimichangas your own! Each variation brings a delightful twist that will cater to your family’s preferences.
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Chicken Substitute: Use shredded rotisserie chicken for a quick and flavorful filling—perfect if you’re short on time.
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Pork Option: Swap out beef for ground pork. The rich flavor complements your favorite Tex-Mex spices beautifully.
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Spicy Kick: Incorporate diced jalapeños or a splash of hot sauce to crank up the heat and excite your taste buds.
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Vegetarian Delight: Replace the beef with sautéed bell peppers, zucchini, and black beans for a satisfying plant-based option.
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Breakfast Treat: Instead of beef, use scrambled eggs, crumbled sausage, or bacon for a delicious breakfast chimichanga that redefines morning meals.
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Creamy Variation: Add a layer of cream cheese or guacamole inside the tortilla for extra richness and flavor.
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Loaded Chimichangas: Top with a generous drizzle of queso sauce or enchilada sauce before serving for a decadent finish.
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Herbaceous Touch: Mix in fresh chopped cilantro or green onions into the filling for a pop of freshness with every bite.
Beef and Cheese Chimichangas Recipe FAQs
What type of ground beef should I use?
Absolutely! I highly recommend lean ground beef for your chimichangas. It ensures less grease and a cleaner flavor. If you can’t find lean beef, just drain the excess grease after cooking to keep your chimichangas delightful!
How long can I store leftovers in the fridge?
You can store your leftover chimichangas in an airtight container for up to 3 days. When reheating, I find using an oven or air fryer to retain that lovely crispness works best. In about 10-15 minutes at 375°F (190°C), they’ll taste just like freshly made!
Can I freeze uncooked chimichangas?
Yes, you can! Wrap the uncooked chimichangas tightly in foil or place them in freezer bags, and they’ll keep well for up to 2 months. When you’re ready to cook them, you can bake or fry them straight from frozen. Just adjust the cooking time as needed, adding a few extra minutes to ensure they get nice and golden.
What if my chimichangas are leaking during frying?
Very! If your chimichangas leak while frying, it could be due to insufficient sealing. Make sure to roll them tightly and fold in the sides securely. Additionally, using toothpicks to hold the seams together can be very helpful during the frying process!
Are there any dietary considerations for this recipe?
Absolutely! If you’re catering to dietary restrictions, you can easily customize the filling. For a vegetarian option, simply swap the beef for sautéed vegetables or black beans. Also, ensure that your tortillas are gluten-free if needed. Just check the packaging for any allergens and adapt the recipe to fit your family’s needs.
How do I know when my chimichangas are perfectly cooked?
Look for that golden brown color! If frying, the chimichangas should take about 2-3 minutes on each side, while baked ones should be cooked at 400°F (200°C) for 20-25 minutes until they’re crispy. Trust your instincts—crispy edges and cheesy filling are the goals!
Savory Beef and Cheese Chimichangas – Your New Family Favorite
Ingredients
Equipment
Method
- Prepare the Filling: In a large skillet, cook the ground beef and diced onion over medium heat until browned, about 5–7 minutes. Drain excess grease, then stir in minced garlic, taco seasoning, and salsa. Simmer for 2–3 minutes until well combined and flavorful.
- Assemble the Chimichangas: Lay a warm tortilla flat on a clean surface. Spread a spoonful of refried beans (if using) in the center, then add a generous scoop of the beef mixture and sprinkle shredded cheese on top. Fold in both sides of the tortilla, then roll it up tightly from the bottom to create a secure wrap.
- Fry or Bake: For Fried Method: Heat vegetable oil in a deep pan to 350°F (175°C). Carefully add chimichangas seam-side down, frying for about 2–3 minutes on each side until golden brown. Remove and drain on paper towels. For Baked Method: Preheat the oven to 400°F (200°C). Lightly brush each chimichanga with oil and place them seam-side down on a baking sheet. Bake for 20–25 minutes until they are golden brown and crispy.
- Serve: Let the chimichangas cool for a few minutes before serving. They pair perfectly with sour cream, guacamole, or pico de gallo for added flavor.