Name: Easy Beef & Cheese Chimichangas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 4 large flour tortillas (10–12 inch, burrito-size); 1 lb ground beef (80/20 or leaner); 1/2 cup diced onion; 2 garlic cloves, minced; 1/4 cup diced green chiles (canned); 1 cup shredded cheese (Monterey Jack, Cheddar, or Mexican blend); 1/2 cup cooked rice (optional); 1/2 cup refried or whole black beans (optional); 1/4 cup corn kernels or diced bell peppers (optional); 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp garlic powder; 1/2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; Pinch of cayenne pepper (optional); Vegetable oil for frying (or cooking spray for baking); Toothpicks (optional, to secure chimichangas); Sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, cilantro (for serving)

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The first time I made chimichangas at home, I was honestly intimidated. Growing up in the Southwest, I’d enjoyed countless restaurant versions of these crispy, stuffed burritos, and I was convinced they required some kind of special equipment or culinary magic. When my neighbor brought over homemade chimichangas for a potluck last summer, I was shocked to learn how simple they actually are to make.

After that revelation, beef and cheese chimichangas have become a regular in my weeknight dinner rotation. There’s something extraordinarily satisfying about biting through that crispy exterior into a savory filling of seasoned beef and melted cheese. Even better, they’re endlessly customizable, quick to prepare, and always a hit with whoever I’m feeding.

Today, I’m sharing my foolproof method for easy beef and cheese chimichangas that delivers restaurant-quality results with minimal effort and everyday ingredients.

What Are Chimichangas? The Deep-Fried Burrito Sensation

Chimichangas are essentially deep-fried burritos that originated in the Southwest United States and northern Mexico. Legend has it they were created accidentally when a burrito was dropped into a deep fryer—a delicious mistake that gave birth to one of Mexican-American cuisine’s most beloved dishes.

Unlike traditional burritos that are simply wrapped and served, chimichangas undergo a transformation when fried or baked until crispy. This creates a delightful textural contrast between the crunchy exterior and the warm, savory filling inside. While restaurant versions are typically deep-fried, my home version uses a fraction of the oil for a healthier but equally delicious result.

What makes chimichangas special is their versatility. Though beef and cheese is a classic combination, they can be filled with various proteins, vegetables, and cheeses to suit any preference. They’re substantial enough to serve as a main dish but can also be made into smaller portions for appetizers.

Here’s why you should add easy beef and cheese chimichangas to your recipe collection:

They require just a handful of basic ingredients
The entire meal comes together in about 30 minutes
The crispy-on-the-outside, soft-on-the-inside texture is irresistible
They’re perfect for using up leftover taco meat or rotisserie chicken
Kids and adults alike love them
They’re easy to customize based on dietary preferences

Essential Ingredients

Creating crave-worthy chimichangas starts with gathering the right ingredients. Here’s everything you’ll need for beef and cheese chimichangas that taste like they came from your favorite Mexican restaurant.

The Right Tortillas

The foundation of any good chimichanga is the tortilla. For best results:

Large flour tortillas (10-12 inch): These provide enough surface area to hold a generous filling and fold properly. Burrito-size tortillas work perfectly.
Fresh tortillas: Look for packages with recent dates, as fresh tortillas are more pliable and less likely to crack when folded.
Room temperature: Take tortillas out of the refrigerator 30 minutes before assembly to increase flexibility.

Corn tortillas are not recommended for chimichangas as they tend to crack when folded and don’t seal as well as flour tortillas.

Beef Filling Options

The heart of your chimichangas is the seasoned beef filling:

Ground beef: 80/20 lean-to-fat ratio provides the best flavor, though 90/10 works for a leaner option.
Chuck roast: For a more traditional approach, slow-cooked and shredded chuck roast makes an excellent filling.
Pre-cooked options: Leftover taco meat or shredded pot roast can be quickly repurposed for chimichangas.

Chimichanga Seasonings

The right blend of spices transforms ordinary beef into a flavorful chimichanga filling:

1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dried oregano (preferably Mexican oregano)
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of cayenne (optional, for heat)

Cheese Choices

Cheese adds creaminess and richness to your chimichangas:

Monterey Jack: Mild flavor with excellent melting properties
Cheddar: Adds a sharper flavor that pairs well with beef
Mexican blend: A convenient pre-shredded option that combines multiple cheeses
Queso quesadilla: A traditional Mexican melting cheese with mild flavor
Pepper Jack: Adds a spicy kick if you prefer heat

Additional Filling Components

While beef and cheese form the base, these additions create a more complex and satisfying filling:

Diced onions and garlic
Small can of diced green chiles
Refried or whole black beans
Cooked rice (Spanish or plain)
Diced bell peppers
Corn kernels
Chopped green onions

For Cooking and Serving

Vegetable oil for frying (or cooking spray for baked version)
Toothpicks for securing (optional)
Serving accompaniments: sour cream, guacamole, salsa, lettuce, diced tomatoes, and cilantro

How to Make Easy Beef & Cheese Chimichangas: Step-by-Step

Creating perfect chimichangas at home is simpler than you might think. Follow these steps for consistently delicious results.

Preparing the Beef Filling

Heat a large skillet over medium-high heat.
Add 1 pound of ground beef, breaking it apart with a wooden spoon.
When beef is about halfway cooked (still some pink showing), add:
- 1/2 cup diced onion
- 2 minced garlic cloves
Cook until beef is no longer pink and onions are translucent.
Drain excess fat, leaving about a tablespoon in the pan.
Add spice mixture (chili powder, cumin, garlic powder, oregano, salt, pepper, and cayenne if using).
Stir in 1/4 cup water or beef broth and 1 small can of diced green chiles (optional).
Simmer for 5 minutes until liquid reduces and flavors meld.
Remove from heat and let cool slightly before assembly.

Assembly Instructions

Lay a large flour tortilla on a flat surface.
Place about 1/4 cup of the beef mixture slightly below the center of the tortilla.
Top with 2-3 tablespoons of shredded cheese.
Add any additional fillings like beans or rice (about 2 tablespoons each).
Fold the bottom edge of the tortilla up and over the filling.
Fold in both sides toward the center.
Roll the tortilla up from the bottom to the top, creating a tight package.
Secure with a toothpick if needed (remember to remove before serving).

Cooking Methods

Traditional Pan-Fried Method (My Favorite)

Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat.
When oil is hot (about 350°F), place chimichangas seam-side down.
Cook for 2-3 minutes until golden brown and crispy.
Carefully flip and cook the other side for another 2-3 minutes.
Remove and drain on paper towels.

Healthier Baked Option

Preheat oven to 425°F.
Place assembled chimichangas seam-side down on a baking sheet.
Brush all sides lightly with oil or spray with cooking spray.
Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

Air Fryer Method

Preheat air fryer to 380°F.
Lightly brush or spray chimichangas with oil.
Place in air fryer basket in a single layer, seam-side down.
Cook for 8-10 minutes, flipping halfway through, until crispy and golden.

Tips for Perfect Texture and Flavor

Avoid overfilling, which can cause the chimichanga to burst during cooking.
Ensure the seam is placed down first when cooking to seal it shut.
If pan-frying, maintain oil temperature around 350°F—too hot will burn the outside before heating the filling, too cool will make them greasy.
For extra flavor, add a pinch of your spice blend to the outside of the tortilla before cooking.
Let chimichangas rest for 2-3 minutes after cooking to allow fillings to set and prevent burning your mouth.

Serving Suggestions and Variations

The classic chimichanga experience is all about the toppings and sides that complement this crispy creation.

Traditional Toppings

Serve your chimichangas with any combination of these toppings:

Sour cream or Mexican crema
Guacamole or sliced avocado
Pico de gallo or your favorite salsa
Shredded lettuce
Diced tomatoes
Chopped cilantro
Sliced jalapeños
Lime wedges for squeezing
Queso sauce for drizzling

Side Dish Pairings

Complete your meal with these complementary sides:

Mexican rice or cilantro-lime rice
Refried beans or black beans
Simple green salad with cilantro-lime dressing
Elote (Mexican street corn)
Tortilla soup as a starter

Delicious Variations to Try

Once you’ve mastered the basic beef and cheese chimichanga, experiment with these tasty variations:

Chicken and Green Chile

Substitute the beef with 2 cups of shredded rotisserie chicken mixed with a can of green chiles, cumin, garlic powder, and salt for a lighter option.

Breakfast Chimichangas

Fill tortillas with scrambled eggs, chorizo, potatoes, and cheese for a hearty breakfast version. Top with salsa and avocado.

Vegetarian Bean and Cheese

Replace meat with a mixture of refried beans, black beans, corn, sautéed bell peppers, and onions for a satisfying meatless option.

Shredded Beef Barbacoa

Use slow-cooked shredded beef seasoned with chipotle peppers in adobo sauce for a smoky, slightly spicy filling.

Sweet Dessert Chimichangas

Fill tortillas with cinnamon-sugar tossed apple or banana slices and a sprinkle of cream cheese. Fry as directed and dust with cinnamon sugar while still hot.

Make-Ahead and Storage Tips

Chimichangas are perfect for meal prep and can be made ahead in several ways.

Preparing Components in Advance

Cook beef filling up to 3 days ahead and store in an airtight container in the refrigerator.
Shred cheese and prepare other toppings the day before.
Assemble uncooked chimichangas and store in the refrigerator for up to 24 hours before cooking.

Freezing Instructions

Assemble chimichangas but do not cook.
Wrap each tightly in plastic wrap, then aluminum foil.
Freeze for up to 3 months.
To cook frozen chimichangas:
- Thaw overnight in the refrigerator (preferred method)
- Or cook from frozen by adding 5-7 minutes to cooking time

Reheating Leftovers

For the best texture when reheating already-cooked chimichangas:

Oven method (best for maintaining crispiness): Preheat to 350°F, wrap loosely in foil, and heat for 10-15 minutes.
Microwave method (quickest but sacrifices crispiness): Wrap in a paper towel and microwave for 1-2 minutes.
Air fryer method (restores crispiness): Heat at 350°F for 3-4 minutes.

Healthier Chimichanga Options

Traditional chimichangas are indulgent, but these modifications make them more nutritious without sacrificing flavor.

Lower-Calorie Adjustments

Use 93% lean ground beef or ground turkey instead of 80/20 beef
Try whole wheat or low-carb tortillas
Bake or air fry instead of pan-frying
Use cooking spray instead of oil when baking
Reduce cheese amount by half and add more vegetables
Use Greek yogurt instead of sour cream for topping

Dietary Modifications

Gluten-Free:

Use certified gluten-free tortillas (made from rice flour or cassava)
Check that all seasonings and canned ingredients are gluten-free

Low-Carb:

Use low-carb tortillas
Skip rice and beans in filling
Focus on protein and vegetables
Serve with avocado instead of high-carb sides

Dairy-Free:

Omit cheese or use plant-based cheese alternatives
Ensure tortillas are dairy-free (some contain butter)
Top with dairy-free sour cream alternatives

Troubleshooting Common Chimichanga Problems

Even experienced cooks encounter issues when making chimichangas. Here are solutions to common problems:

Tortillas Tearing or Not Holding Together

Problem: Tortillas crack when folding or come apart during cooking. Solutions:

Warm tortillas slightly in the microwave (10-15 seconds) to make them more pliable
Don’t overfill—stick to about 1/2 cup filling per large tortilla
Secure with toothpicks if necessary (remove before serving)
Make sure filling isn’t too wet, which can soften tortillas

Undercooked or Soggy Chimichangas

Problem: Chimichangas are soft instead of crispy. Solutions:

Ensure oil is hot enough before adding chimichangas (350°F)
Don’t overcrowd the pan, which lowers oil temperature
If baking, place on a rack inside a baking sheet to allow air circulation
Drain filling well to remove excess moisture
Pat ingredients dry before using

Filling Falls Out During Cooking

Problem: Filling escapes during the cooking process. Solutions:

Double-check that all edges are properly tucked and sealed
Place seam-side down first when cooking
Let filling cool slightly before assembly so it’s not as runny
Use less filling until you perfect your folding technique

Conclusion

Easy beef and cheese chimichangas prove that restaurant-quality Mexican food is absolutely achievable at home. With their crispy exterior giving way to savory, cheesy beef filling, they satisfy cravings while being simple enough for weeknight cooking. Whether you choose the traditional pan-fried method or a healthier baked alternative, these versatile handheld meals are sure to become a favorite in your recipe rotation.

Don’t be surprised if making these at home ruins restaurant chimichangas for you—the freshly made version, tailored exactly to your taste, is hard to beat. So gather your ingredients, heat up that skillet, and get ready to enjoy crispy, cheesy perfection in every bite.

Frequently Asked Questions About Beef & Cheese Chimichangas

What’s the difference between a burrito and a chimichanga?

The main difference is that chimichangas are fried after being wrapped, while burritos are served soft. Both contain similar fillings, but chimichangas have that distinctive crispy exterior that makes them special. Think of chimichangas as the crunchy, indulgent cousin to the traditional burrito.

Can I make chimichangas without frying them?

Absolutely! While traditional chimichangas are fried, you can achieve a similar crispy texture by baking them at 425°F for 20-25 minutes or using an air fryer at 380°F for 8-10 minutes. Both methods use significantly less oil while still creating that satisfying crunch.

How do I keep my chimichangas from getting soggy?

The key to crispy chimichangas is ensuring your filling isn’t too wet. Drain excess fat from meat, pat ingredients dry, and let hot fillings cool slightly before assembly. Also, serve wet toppings like salsa and sour cream on the side rather than directly on top of the chimichanga.

What’s the best way to fold a chimichanga?

For a secure chimichanga that won’t burst open: place filling slightly below center, fold the bottom edge over the filling, fold in both sides, then tightly roll upward to close. Always cook with the seam side down first to seal it shut.

Can I make chimichangas ahead of time for a party?

Yes! You can prepare chimichangas up to the folding stage and refrigerate them uncooked for up to 24 hours. For longer storage, freeze assembled but uncooked chimichangas for up to 3 months. When ready to serve, cook directly from frozen by adding a few extra minutes to the cooking time.

What can I serve with chimichangas?

Traditional sides include Mexican rice, refried beans, guacamole, and pico de gallo. For a lighter meal, serve with a simple green salad dressed with cilantro-lime vinaigrette. Don’t forget the classic toppings: sour cream, guacamole, salsa, and fresh cilantro.

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