Name: Beef and Cheese Chimichangas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 small onion, finely diced; 2 cloves garlic, minced; 1 packet (1 oz) taco seasoning (or homemade); ½ cup salsa; 1 cup refried beans; 1 ½ cups shredded cheddar cheese or Mexican blend cheese; 6 large flour tortillas (burrito-size); 2 tbsp vegetable oil (for brushing or frying)

Jump to Recipe

Introduction

Beef and cheese chimichangas are crispy, cheesy, and packed with flavorful seasoned beef. These golden-fried burritos make for a satisfying meal that’s simple to prepare at home, whether baked or skillet-fried for extra crunch.

A close-up of two rolled tortillas stacked on top of each other, each filled with a thick layer of seasoned cooked ground beef mixed with melted yellow and white cheese blending together and oozing out slightly from the ends. The tortillas are golden brown and crispy on the outside. The top tortilla is topped with a dollop of white sour cream, diced red tomatoes, and small green cilantro leaves sprinkled over everything. In the background, blurred, is a mound of chunky green guacamole. The dish is placed on a white marbled textured surface with small pieces of cilantro scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning or homemade equivalent
½ cup salsa
1 cup refried beans
1 ½ cups shredded cheddar cheese or Mexican blend
6 large flour tortillas (burrito-size)
2 tbsp vegetable oil (for brushing or frying)

Instructions

Step 1: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is tender. Drain any excess grease.
Step 2: Stir in the minced garlic, taco seasoning, and salsa. Let the mixture simmer for 3–4 minutes until well combined and fragrant.
Step 3: Lay out the tortillas and spread about a spoonful of refried beans down the center of each one.
Step 4: Add a generous scoop of the beef mixture on top of the beans, then sprinkle with shredded cheese.
Step 5: Fold in the sides of each tortilla and roll up tightly to enclose the filling, forming burrito-shaped chimichangas.
Step 6: To cook, choose your method:
1. Oven method: Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet, brush lightly with vegetable oil, and bake for 18–20 minutes, flipping once, until golden and crispy.
2. Skillet method: Heat 2–3 tablespoons of oil in a skillet over medium heat. Place chimichangas seam-side down and cook 2–3 minutes per side until golden and crisp.
Step 7: Remove the chimichangas from heat and let them rest for 2 minutes before serving.
Step 8: Serve with your favorite toppings such as sour cream, guacamole, lettuce, or extra salsa.

Tips & Variations

For a spicier kick, add chopped jalapeños to the beef mixture or sprinkle cayenne pepper into the taco seasoning.
Use flour tortillas large enough to fully wrap the filling for easier rolling and less leaking.
Oven-baking is a healthier alternative to frying and still yields a crisp texture when brushed with oil.
Try substituting ground turkey or chicken for a lighter version without sacrificing flavor.

Storage

Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven for 10–12 minutes to restore crispiness, or heat in a skillet over medium heat until warmed through.

How to Serve

The image shows two burritos cut in half and stacked on a wooden board. Each burrito has two main layers: the outer golden-brown, crispy tortilla with a slightly shiny texture, and the inside filled with juicy, browned ground beef mixed with melted, bright orange cheese that oozes slightly out of the edges. The filling looks moist and rich, packed tightly within the tortilla wrap. The background is softly blurred, focusing fully on the burritos’ texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze beef and cheese chimichangas?

Yes, you can freeze them before cooking. Wrap each chimichanga tightly in plastic wrap and place in a freezer bag for up to 2 months. Cook directly from frozen, adding a few extra minutes to the baking or frying time.

What can I use instead of refried beans?

If you prefer, you can substitute black beans or pinto beans, either whole or mashed, to add protein and texture while keeping the chimichangas hearty.