Beef and Cheese Chimichangas

Crispy on the outside and loaded with seasoned ground beef, melted cheese, and flavorful spices, Beef and Cheese Chimichangas are a Tex-Mex favorite. They can be fried for the classic crunchy texture or baked for a lighter option.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6 chimichangas

Ingredients

Beef Filling

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 (4-ounce) can diced green chiles, drained
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons tomato paste
• ¼ cup beef broth or water

For Assembly

• 6 large flour tortillas (10-inch)
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Vegetable oil for frying (or cooking spray for baking)
• Toothpicks (if frying)

Optional Toppings

• Sour cream
• Salsa or pico de gallo
• Guacamole
• Shredded lettuce
• Diced tomatoes
• Sliced jalapeños
• Chopped cilantro
• Sliced green onions

Instructions

1. Cook the Filling

• Heat olive oil in a large skillet over medium heat.
• Sauté the onion for 3–4 minutes until softened.
• Add garlic and cook for 30 seconds.
• Stir in the ground beef and cook until browned, breaking it up as it cooks.
• Drain excess fat if needed.

2. Season

• Add the green chiles, chili powder, cumin, smoked paprika, oregano, salt, pepper, tomato paste, and beef broth.
• Simmer for 5 minutes until thickened.
• Remove from the heat and let cool slightly.

3. Assemble

• Warm the tortillas for 15–20 seconds in the microwave so they’re easier to fold.
• Place about ½ cup of the beef mixture in the center of each tortilla.
• Sprinkle generously with cheddar and Monterey Jack cheese.
• Fold in the sides, then roll tightly into a burrito shape.

4. Cook

Frying Method

• Heat 1–2 inches of vegetable oil to 350°F (175°C).
• Secure each chimichanga with a toothpick if needed.
• Fry seam-side down first for 2–3 minutes per side until golden brown and crispy.
• Drain on a wire rack or paper towels.

Baking Method

• Preheat the oven to 425°F (220°C).
• Place chimichangas seam-side down on a lightly greased baking sheet.
• Brush lightly with oil or spray with cooking spray.
• Bake for 20–25 minutes, flipping halfway through, until golden and crisp.

5. Serve

Top with sour cream, salsa, guacamole, cilantro, or your favorite toppings.

Serving Suggestions

These pair well with:

• Mexican rice
• Refried or black beans
• Street corn (elote)
• Chips and salsa
• Fresh avocado salad
• Corn salad

Tips

• Freshly grated cheese melts more smoothly than pre-shredded cheese.
• Don’t overfill the tortillas, or they may burst while cooking.
• Add cooked black beans or corn to the filling for extra texture and flavor.
• For extra spice, stir chopped jalapeños or chipotle peppers into the beef mixture.

Storage

• Refrigerator: Up to 4 days in an airtight container.
• Freezer: Wrap individually and freeze for up to 3 months.
• Reheat: Bake at 375°F (190°C) for 15–20 minutes, or air-fry at 375°F for 6–8 minutes until crispy.

Approximate Nutrition (Per Chimichanga)

• Calories: 560
• Protein: 31 g
• Carbohydrates: 35 g
• Fat: 33 g
• Fiber: 2 g
• Sodium: 760 mg

For a restaurant-style presentation, serve your Beef and Cheese Chimichangas with Mexican rice, refried beans, fresh guacamole, salsa, and a dollop of sour cream. A squeeze of fresh lime over the top adds a bright finish.