If you have a craving for something deliciously crispy on the outside yet bursting with savory, cheesy goodness inside, this Beef Chimichangas Recipe is about to become your new favorite go-to meal. These golden-fried tortillas are filled with a perfectly seasoned ground beef mixture blended with beans, diced tomatoes with green chilies, and melty cheddar cheese, creating a harmony of textures and bold Mexican-inspired flavors. Every bite is satisfying, comforting, and just downright fun — perfect for family dinners or impressing friends at your next casual gathering.
Ingredients You’ll Need
The magic of this Beef Chimichangas Recipe lies in its simple yet essential ingredients, each contributing to that perfect balance of flavor, texture, and visual appeal. From the aromatic spices that season the beef to the creamy refried beans and vibrant diced tomatoes, every element plays a vital role.
- Olive oil (1/2 tablespoon): Helps soften onions and garlic, and adds a subtle richness without overpowering.
- Onion (1/2, chopped): Provides sweetness and texture to the filling.
- Garlic (2 cloves, minced): Infuses a fragrant depth of flavor.
- Ground beef (1 pound): The hearty, protein-packed base of the chimichangas.
- Chili powder (2 teaspoons): Adds authentic Mexican warmth and mild heat.
- Cumin (1 teaspoon): Brings earthiness and complexity to the seasoning.
- Oregano (1/2 teaspoon): Enhances the herbs and spices with a slightly woody note.
- Onion powder (1/2 teaspoon): Amplifies the onion flavor throughout the filling.
- Salt (1/2 teaspoon): Essential for balancing all flavors.
- Refried beans (15 ounces, 1 can): Adds creaminess and a hearty texture to the filling.
- Diced tomatoes with green chilies (10 ounces, 1 can): Provides a juicy, mildly spicy kick and a splash of color.
- Flour tortillas (8 burrito size): The crispy, sturdy wrapper ready to hold all the delicious fillings.
- Shredded cheddar cheese (1 1/2 cups): Melts wonderfully inside and on top for that gooey finish.
- Vegetable oil (2 cups): Needed for frying to get that irresistible golden crust.
- Salsa, extra shredded cheese, shredded lettuce, sour cream: Perfect toppings to elevate the chimichangas when served.
How to Make Beef Chimichangas Recipe
Step 1: Sauté the Aromatics and Brown the Beef
Begin by heating olive oil in a large skillet over medium heat. Toss in the chopped onion and cook until it’s soft and translucent, which brings out its natural sweetness. Then add minced garlic, cooking just for 30 seconds until fragrant, making the kitchen smell irresistible. Now, add ground beef along with chili powder, cumin, oregano, onion powder, and salt. Stir frequently as the meat browns evenly and those spices fully develop their flavor. This step builds the foundational taste that defines this Beef Chimichangas Recipe.
Step 2: Combine Beans and Tomatoes
Once the beef is cooked through and nicely browned, stir in the refried beans and diced tomatoes with green chilies. The beans add creamy texture and richness, while the tomatoes introduce moisture and a gentle heat that brightens the dish. Let everything simmer together so the flavors marry and thicken just a bit, creating a luscious filling.
Step 3: Assemble the Chimichangas
Lay a burrito-sized flour tortilla flat on your countertop. Spoon about half a cup of the beef and bean mixture right in the center. Scatter a generous amount of shredded cheddar cheese over the filling to ensure that melty, cheesy indulgence in every bite. This part is fun and a great way to control how much filling you want in each chimichanga.
Step 4: Fold and Roll
Take the bottom half of the tortilla and fold it up over the filling. Next, tuck in the sides tightly to keep everything secure, then roll the tortilla like a burrito until fully wrapped. The goal here is a snug roll that won’t unravel during frying. Repeat this process for all the remaining tortillas and filling.
Step 5: Fry Until Golden and Crispy
Heat vegetable oil in a large skillet over medium-high heat—enough oil to allow shallow frying but not deep frying. Carefully place 2 to 3 chimichangas seam side down to start, allowing the seam to seal and preventing the filling from spilling out. Fry each side until golden brown and crispy, turning gently to avoid breaking the tortillas.
Step 6: Drain and Repeat
Once perfectly golden, transfer the chimichangas to a paper towel-lined sheet pan to drain any excess oil. This step ensures your chimichangas stay crisp without being greasy. Continue with the remaining chimichangas following the same method.
Step 7: Garnish and Serve
Top your freshly fried chimichangas with warm salsa, extra shredded cheese, crisp shredded lettuce, and a dollop of sour cream. These finishing touches bring freshness, creaminess, and gorgeous color contrast to this hearty dish. Now, you’re ready to dive into the irresistible flavors of your Beef Chimichangas Recipe!
How to Serve Beef Chimichangas Recipe
Garnishes
To really elevate your chimichangas, think beyond just the essentials. Fresh shredded lettuce adds a crisp texture, while sour cream introduces a cooling creaminess that balances the spices. Salsa injects vibrant flavor and a little zing, and a sprinkle of extra cheddar cheese melts over the top for that ultimate cheesy finish. These garnishes turn every bite into a well-rounded experience.
Side Dishes
Complement your beef chimichangas with classic sides like Mexican rice or refried beans for a comforting, hearty meal. A fresh avocado salad or pico de gallo provide refreshing contrast, while simple chips and guacamole keep things casual and crowd-pleasing. These sides are crowd favorites and help make mealtime feel complete.
Creative Ways to Present
If you want to impress guests, slice your chimichangas in half at a slight angle to showcase that melty cheese and filling inside, arranging them like little tacos on your serving platter. You can also offer a dipping bar with various salsas, guacamole, and sour cream for everyone to customize their bites. Fun presentation encourages sharing and makes the entire meal feel festive and interactive.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store them in an airtight container in the refrigerator. They should stay fresh for up to 3 days. Just be sure to let them cool completely before sealing to avoid sogginess.
Freezing
You can freeze cooked chimichangas by wrapping each one tightly in plastic wrap and placing them in a freezer-safe bag or container. They keep well for up to 2 months, making this Beef Chimichangas Recipe perfect for meal prep or quick dinners on busy nights.
Reheating
For the crispiest results, reheat your chimichangas in a preheated oven at 375°F (190°C) for about 15 minutes or until heated through. You can also use an air fryer to bring back the crunch without drying them out. Avoid microwaving if you want to maintain that signature crispiness.
FAQs
Can I use a different type of meat for this recipe?
Absolutely! While ground beef is classic, ground turkey, chicken, or even shredded pork work beautifully in this Beef Chimichangas Recipe, each bringing a slightly different flavor and texture that can customize the dish to your liking.
Is it possible to bake chimichangas instead of frying?
Yes, baking is a great alternative for a lighter version. Brush each rolled chimichanga with a little oil or cooking spray and bake at 400°F (200°C) for about 20 minutes or until golden and crisp, flipping halfway through for even browning.
How spicy are these chimichangas?
The heat level is mild and approachable, thanks to the chili powder and green chilies in the tomatoes. If you prefer more spice, you can add chopped jalapeños or a pinch of cayenne pepper to amp up the kick.
Can I prepare the filling ahead of time?
Definitely! The filling tastes even better after resting, so feel free to make it a day in advance and refrigerate. Just assemble and fry the chimichangas when you’re ready to serve.
What kind of cheese works best inside chimichangas?
Cheddar cheese melts down nicely and adds that classic sharp flavor, but you can mix in Monterey Jack or Pepper Jack for extra creaminess and a hint of spice if you like. Cheese is where you can get creative!
Final Thoughts
This Beef Chimichangas Recipe is one of those dishes that just makes people happy. Crispy, cheesy, and packed with vibrant spices and flavors, it’s a celebration of textures and zest in every bite. I can’t wait for you to try it at home and watch your family or friends smile around the dinner table. Once you do, I’m sure this recipe will become a beloved staple in your kitchen, bringing warmth and joy with each golden, crunchy chimichanga.
Print
Beef Chimichangas Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Description
Crispy and flavorful Beef Chimichangas made with seasoned ground beef, refried beans, and melty cheddar cheese, all wrapped in flour tortillas and fried to golden perfection. Served with fresh toppings like salsa, shredded lettuce, and sour cream for a satisfying Tex-Mex meal.
Ingredients
Filling
- 1/2 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 15 ounces refried beans (1 can)
- 10 ounces diced tomatoes with green chilies (1 can)
- 1 1/2 cups shredded cheddar cheese
Assembly and Frying
- 8 flour tortillas, burrito size
- 2 cups vegetable oil for frying
Toppings
- Salsa
- Extra shredded cheese
- Shredded lettuce
- Sour cream
Instructions
- Prepare the filling: Heat the olive oil in a large skillet over medium heat. Once hot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the ground beef along with chili powder, cumin, oregano, onion powder, and salt. Stir continuously while browning the meat until fully cooked, about 6-8 minutes.
- Combine beans and tomatoes: Stir in the refried beans and the diced tomatoes with green chilies into the browned beef mixture. Cook for another 2-3 minutes to blend the flavors. Remove from heat.
- Fill the tortillas: Lay one flour tortilla flat on a clean surface. Spoon about 1/2 cup of the beef mixture in the center of the tortilla. Sprinkle a generous amount of shredded cheddar cheese on top of the filling.
- Roll the chimichangas: Fold the bottom edge of the tortilla up over the filling. Then tuck in the sides and roll tightly to enclose the filling completely. Repeat this process with the remaining tortillas and filling.
- Heat oil for frying: In a large skillet, pour the vegetable oil and heat over medium-high heat until hot but not smoking (about 350°F or 175°C). Carefully place 2-3 chimichangas seam side down into the hot oil.
- Fry until golden: Fry the chimichangas on each side until they turn golden brown and crispy, approximately 3-4 minutes per side. Use tongs to carefully flip them.
- Drain excess oil: Remove the fried chimichangas from the skillet and transfer them onto a paper towel-lined sheet pan to drain any excess oil. Repeat frying with the remaining chimichangas.
- Serve: Top the crispy chimichangas with salsa, extra shredded cheese, shredded lettuce, and sour cream. Serve immediately while hot and enjoy!
Notes
- Use burrito-size tortillas to ensure easy folding and filling capacity.
- Be sure to heat oil to the right temperature to avoid greasy chimichangas.
- If preferred, bake chimichangas at 400°F for 20 minutes as a healthier alternative to frying.
- Leftovers can be refrigerated and reheated in the oven for crispiness.
- Customize toppings with guacamole, diced onions, or jalapeños for extra flavor.
