I absolutely love making beef and cheese chimichangas! This recipe is a perfect combination of tender beef, gooey melted cheese, and crispy tortillas. It’s a crowd-pleaser with its savory flavors and indulgent texture. To start, brown the seasoned ground beef in a skillet until cooked through and then mix in your favorite spices and toppings, like onions, garlic, and peppers.

Once the beef is cooked, you’ll want to assemble the chimichangas by placing a generous amount of the beef mixture and shredded cheese onto a tortilla. Fold the tortilla tightly around the filling, sealing it with toothpicks. Fry the chimichangas until golden and crispy, then serve with salsa, guacamole, and sour cream. It’s a delicious and satisfying dish that’s perfect for a fiesta or even a cozy night in!

Ingredients Needed for This Recipe

1 lb ground beef: The base of your filling, providing rich, meaty flavors.
1 medium onion, chopped: Adds sweetness and depth to the beef mixture.
2 cloves garlic, minced: For a hint of sharp, aromatic flavor.

1 teaspoon ground cumin: Gives the dish its classic Tex-Mex aroma and taste.
1 teaspoon chili powder: Adds warmth and spice.
1/2 teaspoon salt: To enhance all the flavors.

1/4 teaspoon black pepper: Adds a slight kick.
1/2 cup beef broth: Helps in creating a juicy filling.
1/4 cup green chilies, diced: Brings a mild, tangy heat to the mix.

1 cup refried beans: Provides creaminess and binds the filling together.
1 cup shredded cheddar cheese: Adds a gooey, melty texture and rich taste.
4-6 large flour tortillas: The outer shell of your chimichangas.

Oil for frying: For cooking the chimichangas to golden perfection.
Optional toppings: Sour cream, salsa, guacamole, diced tomatoes, shredded lettuce for serving.

Instructions for Making Beef and Cheese Chimichangas

Prep the Filling: In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onions are tender. Drain any excess fat.

Season: Stir in the cumin, chili powder, salt, and black pepper. Add the beef broth and diced green chilies to the skillet. Simmer the mixture until most of the liquid has evaporated, about 5 minutes. Remove from heat and let it cool slightly.
Assemble Chimichangas: Lay out the flour tortillas and spread a layer of refried beans on each. Spoon the beef mixture onto the center of each tortilla, then top with shredded cheese.
Fold and Secure: Fold the sides of the tortilla in, then roll up from the bottom to enclose the filling securely. Use toothpicks to hold the ends if necessary.

Fry Chimichangas: Heat oil in a deep fryer or large skillet to 375°F (190°C). Fry the chimichangas until golden brown and crisp, turning once, about 3-4 minutes per side. Work in batches to avoid overcrowding. Drain on paper towels.
Serve: Remove any toothpicks, then serve hot with your choice of toppings like sour cream, salsa, guacamole, diced tomatoes, or shredded lettuce.

Tips for Perfecting the Recipe

Use Lean Ground Beef: Choosing lean ground beef (about 85-90% lean) ensures that your chimichangas are not overly greasy. If you use beef with a higher fat content, make sure to drain the excess fat after browning to keep the filling from becoming soggy.

Season Well: Don’t shy away from the spices. Ground cumin, chili powder, garlic, and onions are key to achieving that authentic Tex-Mex flavor. Feel free to adjust the quantities to suit your taste preferences.

Get the Right Tortillas: Use large, high-quality flour tortillas. They need to be pliable enough to fold without tearing. If they seem stiff, warm them slightly in the microwave or on a skillet to make them easier to work with.

Seal Them Properly: To prevent the chimichangas from opening up during frying, ensure they are rolled tightly. Tucking in the ends as you roll helps contain the filling. You can use toothpicks to secure them, but remember to remove them before serving.

Choose Your Frying Method: While traditional chimichangas are deep-fried, you can also bake or air fry them for a lighter version. If baking, brush them with a bit of oil and bake at 400°F (200°C) until crispy. If using an air fryer, cook at 375°F (190°C) for about 8 minutes, flipping halfway through.

Let the Filling Cool: Before assembling, let the beef mixture cool down slightly. This prevents the tortillas from becoming soggy and makes the chimichangas easier to handle.

Serving Suggestions

Create a Toppings Bar: Lay out a variety of toppings like shredded lettuce, diced tomatoes, sour cream, guacamole, salsa, and shredded cheese. This allows everyone to customize their chimichanga to their liking.

Side Dishes: Serve chimichangas with Mexican rice, refried beans, or a simple salad on the side for a complete meal. Corn on the cob or a fresh corn salad also pairs wonderfully.

Beverage Pairings: Margaritas, both alcoholic and non-alcoholic, are a classic choice. For a non-alcoholic option, consider serving with iced tea, lemonade, or horchata.

Frequently Asked Questions

Can I make chimichangas in advance? Yes, you can prepare the filling and even assemble the chimichangas in advance. Keep them refrigerated until you’re ready to fry. For best results, fry them just before serving to maintain the crispiness.

How do I store leftovers? Cool any leftovers and store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to crisp them up again.

Can I freeze chimichangas? Absolutely. Assemble them, but don’t fry. Wrap each chimichanga individually in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frying or baking as desired.

What’s the best oil for frying? Use an oil with a high smoke point and neutral flavor, such as vegetable oil, canola oil, or peanut oil. These are ideal for frying at high temperatures without imparting additional flavor to your chimichangas.

Can I use other meats? Yes, this recipe is versatile. Chicken, pork, or even shredded beef are excellent substitutes for ground beef. Just ensure the meat is cooked and seasoned well before assembling.

Are chimichangas spicy? The spice level largely depends on the amount of chili powder and green chilies used. Adjust these ingredients to control the heat according to your preference. You can also use mild salsa and toppings to balance the spiciness.

What is the difference between a burrito and a chimichanga? The main difference is that a chimichanga is a deep-fried burrito. Both are wrapped in flour tortillas and can contain similar fillings, but the frying process gives chimichangas their distinctive crispy texture.

How do I keep the oil temperature consistent when frying? Use a deep-fry thermometer to monitor the oil’s temperature and maintain it at 375°F (190°C). Avoid overcrowding the pan, as adding too many chimichangas at once can lower the oil temperature, resulting in soggy chimichangas.

Beef and Cheese Chimichangas

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This tantalizing Beef and Cheese Chimichangas recipe is guaranteed to deliver a mouth-watering and fulfilling dining experience.

Ingredients

1 lb ground beef: The base of your filling providing rich, meaty flavors.
1 medium onion chopped: Adds sweetness and depth to the beef mixture.
2 cloves garlic minced: For a hint of sharp, aromatic flavor.

1 teaspoon ground cumin: Gives the dish its classic Tex-Mex aroma and taste.
1 teaspoon chili powder: Adds warmth and spice.
1/2 teaspoon salt: To enhance all the flavors.

1/4 teaspoon black pepper: Adds a slight kick.
1/2 cup beef broth: Helps in creating a juicy filling.
1/4 cup green chilies diced: Brings a mild, tangy heat to the mix.

1 cup refried beans: Provides creaminess and binds the filling together.
1 cup shredded cheddar cheese: Adds a gooey melty texture and rich taste.
4-6 large flour tortillas: The outer shell of your chimichangas.

Oil for frying: For cooking the chimichangas to golden perfection.
Optional toppings: Sour cream salsa, guacamole, diced tomatoes, shredded lettuce for serving.

Instructions

Prep the Filling: In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onions are tender. Drain any excess fat.

Season: Stir in the cumin, chili powder, salt, and black pepper. Add the beef broth and diced green chilies to the skillet. Simmer the mixture until most of the liquid has evaporated, about 5 minutes. Remove from heat and let it cool slightly.
Assemble Chimichangas: Lay out the flour tortillas and spread a layer of refried beans on each. Spoon the beef mixture onto the center of each tortilla, then top with shredded cheese.
Fold and Secure: Fold the sides of the tortilla in, then roll up from the bottom to enclose the filling securely. Use toothpicks to hold the ends if necessary.

Fry Chimichangas: Heat oil in a deep fryer or large skillet to 375°F (190°C). Fry the chimichangas until golden brown and crisp, turning once, about 3-4 minutes per side. Work in batches to avoid overcrowding. Drain on paper towels.
Serve: Remove any toothpicks, then serve hot with your choice of toppings like sour cream, salsa, guacamole, diced tomatoes, or shredded lettuce.