Easy Beef and Cheese Chimichangas

Introduction

Few dishes strike the perfect balance between crispy, cheesy, and comforting quite like Beef and Cheese Chimichangas. These golden-fried burritos are stuffed with a savory beef and cheese filling, wrapped in a warm tortilla, and fried to perfection for that irresistible crunch. Whether you’re serving them as a fun family dinner or impressing guests at a casual get-together, chimichangas are a dish that always delivers big flavor and plenty of smiles.

In this recipe, I’ll walk you through each step of making restaurant-quality beef and cheese chimichangas right at home. You’ll learn about the essential ingredients, cooking methods, and tips to ensure your chimichangas turn out deliciously crispy every time. By the end of this guide, you’ll be fully prepared to create a Tex-Mex favorite that rivals your favorite restaurant version.

My recipe story

My love for chimichangas began on a road trip through the American Southwest, where Tex-Mex flavors fill the air and nearly every local spot boasts its own twist on the classic deep-fried burrito. I still remember biting into that first golden, cheesy chimichanga—the crunch gave way to a rich, savory filling that was utterly comforting. It was love at first bite!

When I got home, I knew I had to recreate that unforgettable experience in my own kitchen. After a few trial runs, I found the perfect balance of seasoned ground beef, melty cheese, and crispy tortilla shell. Now, this beef and cheese chimichanga recipe is a family favorite, one that brings those warm Southwestern flavors to the table without the need for travel. It’s simple enough for weeknights, yet special enough for gatherings with friends and family.

Ingredient breakdown

The beauty of beef and cheese chimichangas lies in the simplicity of their ingredients. Ground beef serves as the heart of the filling, offering a hearty and flavorful base. Seasoned with garlic, onions, and a few spices, it delivers a savory punch that pairs perfectly with the creamy richness of melted cheese. Together, these create a filling that is both satisfying and indulgent.

Tortillas are the next star of the show—large flour tortillas are ideal because they’re sturdy enough to hold the filling yet flexible for rolling. The choice of cheese can be tailored to your taste; sharp cheddar adds boldness, while Monterey Jack melts beautifully for that gooey texture. Additional add-ins like beans, rice, or green chilies can bring extra layers of flavor if you’d like to customize further.

For the finishing touch, neutral cooking oil is essential for frying the chimichangas to a golden crisp. The right oil ensures an even fry without overpowering the flavors of the filling. A sprinkle of fresh toppings like sour cream, salsa, or guacamole enhances the overall experience, turning a simple dish into a vibrant Tex-Mex feast.

Equipment you’ll need

• Large skillet or sauté pan for browning the beef
• Wooden spoon or spatula for stirring
• Mixing bowls for combining fillings
• Large flour tortillas (10-inch size works best)
• Tongs or slotted spoon for handling fried chimichangas
• Large, deep frying pan or Dutch oven for frying
• Paper towels or wire rack for draining excess oil
• Sharp knife for chopping onions and garlic

Step-by-step directions

1. Prepare the beef filling: In a large skillet, heat a drizzle of oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat, then add finely chopped onions and minced garlic. Sauté until softened and fragrant, about 3–4 minutes. Season with salt, pepper, and a pinch of cumin or chili powder for depth.
2. Add the cheese: Reduce heat to low and stir in shredded cheddar or Monterey Jack cheese. Mix until the cheese melts into the beef, creating a rich, creamy filling. At this stage, you can also fold in extras like beans, diced green chilies, or a spoonful of salsa to enhance flavor. Let the filling cool slightly so it’s easier to handle when assembling.
3. Assemble the chimichangas: Lay out a large flour tortilla on a clean surface. Spoon a generous amount of filling into the center, keeping it slightly toward one edge. Fold the sides in, then roll up tightly like a burrito, ensuring the filling is sealed inside. Secure with toothpicks if needed to prevent unraveling during frying.
4. Heat the oil: In a deep skillet or Dutch oven, pour in enough oil to reach about 1–2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). To test, drop in a small piece of tortilla—it should sizzle and bubble immediately without burning.
5. Fry the chimichangas: Using tongs, carefully lower one or two chimichangas seam-side down into the hot oil. Fry until golden brown and crispy on all sides, about 2–3 minutes per side. Transfer to a paper towel-lined plate or wire rack to drain excess oil. Repeat with the remaining chimichangas.
6. Serve and garnish: Place the crispy chimichangas on a serving platter. Top with sour cream, guacamole, salsa, or fresh cilantro. Serve immediately while hot and crunchy for the best texture and flavor.

Variations & substitutions

While beef and cheese are the classic combination, this recipe is highly adaptable to suit your preferences. Swap the ground beef for shredded chicken, pork, or even turkey for a lighter option. Vegetarian versions work beautifully with black beans, sautéed veggies, or seasoned tofu as the filling. If you’re aiming for a spicier kick, add jalapeños, hot sauce, or a smoky chipotle sauce into the mix.

Cheese lovers can experiment with blends like pepper jack, Oaxaca, or queso fresco. For a healthier spin, you can bake the chimichangas instead of frying. Simply brush them with a little oil and bake at 400°F (200°C) for about 20 minutes until golden and crispy. This method reduces the fat content while still delivering satisfying crunch.

Storage, freezing & make-ahead

Chimichangas are best enjoyed fresh, but they can also be stored for later. Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place them in an oven at 350°F for about 10 minutes to restore crispness. Avoid microwaving, as this softens the tortillas and reduces that signature crunch.

For longer storage, chimichangas freeze beautifully. Assemble them fully but don’t fry—simply wrap tightly in plastic wrap and place in a freezer bag. When ready to enjoy, fry or bake directly from frozen, adding a few extra minutes to the cooking time. This make-ahead option makes weeknight dinners or quick snacks a breeze.

Serving ideas & pairings

Beef and cheese chimichangas pair wonderfully with classic Tex-Mex sides and toppings. A dollop of guacamole, sour cream, and fresh salsa adds coolness and zest to balance the richness of the fried tortilla. Spanish rice and refried beans make hearty companions for a complete meal, while a fresh corn salad brings brightness to the plate.

For drinks, pair chimichangas with a refreshing margarita, a cold Mexican lager, or even a fruity agua fresca. If you’re hosting a party, set up a toppings bar with shredded lettuce, pico de gallo, and queso dip so guests can customize their chimichangas to their liking. The versatility makes this dish a showstopper at both casual dinners and festive gatherings.

FAQ

Can I bake these instead of frying?
Yes! Brush the rolled chimichangas with a little oil and bake at 400°F (200°C) for 20 minutes until crispy.

What type of cheese works best?
Cheddar, Monterey Jack, or a Mexican blend are great choices. Use what melts well and fits your flavor preference.

Can I make these ahead of time?
Absolutely. Assemble the chimichangas, refrigerate up to 24 hours, then fry or bake just before serving.

What oil is best for frying?
Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil for best results.

How do I keep the tortillas from tearing?
Warm them slightly before rolling to make them more pliable and prevent cracks.

Final thoughts

Beef and Cheese Chimichangas are the ultimate comfort food, bringing together crispy, cheesy, and savory flavors in every bite. With a handful of simple ingredients and a few smart techniques, you can recreate this Tex-Mex classic in your own kitchen. Whether you fry them for that golden crunch or bake them for a lighter touch, chimichangas are guaranteed to satisfy.

Serve them with your favorite toppings and sides for a meal that feels festive, filling, and endlessly customizable. Once you try these, they’ll quickly become a staple recipe you’ll turn to for both busy weeknights and special occasions. So gather your tortillas, heat up the skillet, and get ready to enjoy a homemade chimichanga experience you’ll want to share again and again!

Beef and Cheese Chimichangas

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• Author: Sarah White
• Total Time: 35 minutes
• Yield: 6 chimichangas 1x
• Diet: Gluten Free

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Description

Crispy beef and cheese chimichangas are golden, cheesy, and full of flavor. A Tex-Mex favorite perfect for weeknight dinners or gatherings.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef

• 1/2 cup onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup shredded cheddar cheese (or Monterey Jack)

• 6 large flour tortillas (10-inch)

• 1/4 cup vegetable oil, for frying

• Sour cream, salsa, or guacamole for serving (optional)

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Instructions

1. Heat a skillet over medium-high heat, add ground beef, and cook until browned. Drain excess fat.

2. Stir in onion and garlic, cooking 3–4 minutes until softened and fragrant.

3. Season with cumin, chili powder, salt, and pepper. Mix well, then remove from heat.

4. Stir in shredded cheese until melted and combined with the beef mixture. Let cool slightly.

5. Place filling in the center of each tortilla. Fold sides inward, then roll tightly like a burrito. Secure with toothpicks if needed.

6. Heat oil in a large skillet over medium heat. Fry chimichangas seam-side down until golden, about 2–3 minutes per side.

7. Drain on paper towels, then serve hot with sour cream, salsa, or guacamole.

Notes

For a lighter version, brush chimichangas with oil and bake at 400°F for 20 minutes until golden. Leftovers can be reheated in the oven to restore crispness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Tex-Mex