Few things say comfort quite like Beef and Cheese Chimichangas. Wrapped in a golden, crispy tortilla and packed with a savory, cheesy filling, this recipe delivers serious Tex-Mex joy with every bite. Whether you choose to bake, fry, or air-fry, you’ll end up with a satisfying dinner that disappears fast. These chimichangas are deliciously melty inside with just the right amount of spice, making them family-friendly and easy to customize with your favorite toppings.
Ingredients You’ll Need
The beauty of Beef and Cheese Chimichangas is how straightforward the ingredient list is—each element brings something essential to the party, from the juicy beef to the blend of cheeses and the gentle lift from green chilies. Here’s what you’ll want to have on hand for bold flavor and irresistible crunch.
- Ground beef (1 lb): Go for 80/20 for the perfect balance of flavor and tenderness.
- Small onion, diced: The onion infuses sweetness and depth as it cooks with the beef.
- Garlic, minced (2 cloves): Fresh garlic wakes up the filling with aromatic punch.
- Ground cumin (1 tsp): Essential for that earthy, unmistakable Tex-Mex flavor.
- Chili powder (1 tsp): Adds backbone and warmth without overwhelming heat.
- Paprika (½ tsp): Gently smokey, it boosts both color and taste.
- Oregano (½ tsp): A sprinkle of oregano rounds out the spices and adds a subtle herbal note.
- Salt and pepper: Be generous—seasoning is key to bringing out all the other flavors.
- Diced green chilies, drained (4 oz can): These add a mild zing and bits of bright green throughout the mix.
- Shredded cheddar cheese (1 cup): Cheddar melts beautifully and gives those classic orangey pockets.
- Shredded Monterey Jack cheese (1 cup): Creamy, gooey, and stretches just right with every bite.
- Large flour tortillas (6): Choose soft, sturdy tortillas so you can pack in plenty of filling and get that perfect fold.
- Oil for frying or brushing: Use a high-heat oil like canola or vegetable for a beautifully crisped shell, or use it lightly when baking for great texture without all the richness.
How to Make Beef and Cheese Chimichangas
Step 1: Sauté the Beef and Onion
Start by heating a large skillet over medium heat. Add the ground beef and diced onion, breaking up the meat as it cooks. Take your time here—let the beef brown fully and the onions turn soft and slightly translucent for the best flavor. Once browned, drain off any excess grease to keep the filling rich but not greasy.
Step 2: Spice It Up
Add in the garlic, cumin, chili powder, paprika, oregano, a generous pinch of salt, and some black pepper. Stir the mixture well and let it cook for another minute or two. The heat will unlock the fragrance of the spices and help everything meld together, giving your filling irresistible depth.
Step 3: Add Chilies and Cool
Tip in the drained diced green chilies and give the mixture a good final stir. Take the skillet off the heat and let it cool just enough so the cheese won’t melt instantly when you add it—you want shreds to remain distinct inside the chimichanga.
Step 4: Stir in the Cheeses
Once the beef mixture is warm (not piping hot), sprinkle in the cheddar and Monterey Jack cheeses. Toss until everything is evenly combined, so you have melty, savory pockets throughout every chimichanga.
Step 5: Wrap and Roll
Warm your tortillas briefly in the microwave or on a hot pan to make them easier to fold. Place about half a cup of filling in the center of each tortilla. Bring the sides in, then roll up tightly from the bottom, just like a burrito—this keeps all the goodness safely tucked inside.
Step 6: Crisp Them Up
If you’re frying: Heat about an inch of oil in a deep skillet over medium. Fry each chimichanga seam-side down, about 2 to 3 minutes per side, until the shells are golden and crispy. Work in batches if needed and drain them on paper towels. If you prefer baking: Line them up seam-side down on a greased baking sheet, brush with oil, and bake at 400°F for 20 to 25 minutes for a beautifully crisp result. Air fryer lovers can set it to 400°F for 10 to 12 minutes—easy and lighter but still delicious.
How to Serve Beef and Cheese Chimichangas
Garnishes
The real fun starts with toppings—these are the finishing touches that make your Beef and Cheese Chimichangas sing. Set out sour cream, guacamole, and fresh salsa so everyone can customize their plate. A few fresh cilantro leaves or sliced jalapeños also add bright flavor and color.
Side Dishes
Nothing completes the experience like favorite sides! Pair your chimichangas with a side of warm refried beans, fluffy Spanish rice, or a simple corn salad. A crunchy green salad with lime vinaigrette works beautifully to lighten up the plate.
Creative Ways to Present
If you want to up the wow-factor, try slicing each chimichanga in half on the diagonal and fanning out the pieces. Serve them atop a bed of shredded lettuce, drizzle with queso, or build a full Tex-Mex platter with pickled onions and radishes for extra flair.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Beef and Cheese Chimichangas, let them cool completely before wrapping them tightly in foil or placing in an airtight container. Stored in the fridge, they’ll stay fresh and tasty for up to three days—just wait to add garnishes until after reheating.
Freezing
These chimichangas freeze beautifully! Prepare them up to the rolling stage, wrap individually in foil or plastic wrap, and freeze for up to two months. When you’re ready, let them thaw slightly before frying, baking, or air frying—no need to fully defrost.
Reheating
To recapture that just-cooked crispness, reheat leftover Beef and Cheese Chimichangas in the oven or air fryer at 375°F until heated through (about 10 minutes). The microwave works in a pinch, but for best results, crisp them up in a hot pan with a splash of oil.
FAQs
Can I make Beef and Cheese Chimichangas ahead of time?
Absolutely! You can cook, cool, and assemble the chimichangas in advance. Store them uncooked in the fridge for up to 24 hours, or freeze for longer storage, then fry or bake fresh when you’re ready to eat.
Are they spicy?
Beef and Cheese Chimichangas have flavorful warmth, but they’re not spicy unless you add extra chili or hot sauce. The green chilies are mild; you can always kick up the heat with extra spices or pickled jalapeños if you prefer.
What can I use instead of ground beef?
You can easily swap in shredded rotisserie chicken, ground turkey, or beans for a different but equally tasty filling. The core method and seasonings remain the same, so it’s great for using up leftovers.
Can I bake instead of fry?
Definitely! Baking is a lighter and less messy option. Simply brush the chimichangas with oil and bake until golden and crisp. They won’t be quite as rich as fried, but you still get all the flavor and crunch.
How do I keep them from getting soggy?
Let the filling cool before adding the cheese and wrapping—which helps prevent steam from softening the tortilla. After cooking, drain them well and avoid covering tightly with foil until they’ve cooled a bit to preserve the crispy shell.
Final Thoughts
Beef and Cheese Chimichangas are the kind of dish that instantly becomes a household favorite. Every crisp, cheesy bite is a celebration of big flavor and cozy comfort. Give them a try—you’ll love how easy they are to make and how quickly they’ll disappear once served!
Print
Beef and Cheese Chimichangas Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 chimichangas
- Category: Main Course
- Method: Frying or Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
These Beef and Cheese Chimichangas are a delicious Tex-Mex dish that combines seasoned ground beef, melted cheese, and flavorful spices wrapped in a crispy tortilla. Whether fried to a golden crisp or baked until perfectly crunchy, these chimichangas are a crowd-pleaser for any meal.
Ingredients
For the Filling:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp oregano
- Salt and pepper to taste
- 1 can (4 oz) diced green chilies, drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Additional Ingredients:
- 6 large flour tortillas
- Oil for frying or brushing if baking
Instructions
- Cook the Beef: In a large skillet over medium heat, cook the ground beef with diced onion until browned. Add garlic, cumin, chili powder, paprika, oregano, salt, and pepper. Stir in green chilies and remove from heat.
- Prepare Filling: Let the mixture cool, then stir in shredded cheeses.
- Assemble Chimichangas: Warm tortillas, spoon beef mixture onto each, fold in sides, and roll up tightly.
- Fry or Bake: To fry, cook chimichangas until golden brown. To bake, brush with oil and bake until crisp.
- Serve: Enjoy hot with sour cream, guacamole, or salsa.
Notes
- For a lighter option, air fry the chimichangas at 400°F for 10–12 minutes.
- You can prep and freeze them before cooking—just thaw slightly before frying or baking.
- Swap ground beef for shredded chicken or beans for variation.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 520
- Sugar: 2g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
