Easy Beef and Cheese Chimichangas – Crispy, Golden & Easy – 40 Minutes

Beef and Cheese Chimichangas Recipe

There’s something incredibly satisfying about a perfectly cooked chimichanga—a golden, crispy tortilla shell giving way to a hot, flavorful, and cheesy filling. This recipe for Beef and Cheese Chimichangas brings that classic Tex-Mex restaurant experience right to your kitchen. Whether you choose to fry them for maximum crunch or bake them for a simpler, lighter approach, these handheld delights are packed with seasoned ground beef, refried beans, and plenty of melty cheese. They’re fun to make, even more fun to eat, and guaranteed to become a regular in your dinner rotation.

Why You Will Love This Chimichanga Recipe

This recipe is a winner for so many reasons. It delivers that iconic restaurant-style crispiness you crave, with a filling that’s perfectly seasoned and incredibly satisfying. The process is straightforward and adaptable, offering both frying and baking methods to suit your preference. They are fantastic for make-ahead meals and freezer-friendly, meaning a delicious dinner is always within reach. Best of all, they are a total crowd-pleaser, loved by both kids and adults, making them perfect for family dinners or game day gatherings.

Ingredients for Beef and Cheese Chimichangas

For the Filling:

• 1 lb lean ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 (1 oz) packet taco seasoning (or 2 tbsp homemade)
• ½ cup salsa
• 1 cup refried beans (optional, but adds creaminess)

For Assembly & Cooking:

• 6 large (10-inch) burrito-size flour tortillas
• 1 ½ cups shredded cheddar cheese or Mexican blend
• 2-3 tablespoons vegetable oil (for frying or brushing)

For Serving (Optional):

• Sour cream
• Guacamole or sliced avocado
• Pico de gallo or salsa
• Shredded lettuce
• Lime wedges

Ingredient Tip: Warm the tortillas slightly before assembling (about 10 seconds in the microwave wrapped in a damp paper towel) to make them more pliable and prevent cracking.

Step-by-Step Instructions

1. Cook the Beef Filling: In a large skillet over medium heat, cook the ground beef and diced onion together, breaking up the meat with a spoon. Cook until the beef is browned and the onion is soft, about 5-7 minutes. Drain any excess grease. Stir in the minced garlic, taco seasoning, and salsa. Let it simmer for 3-4 minutes until the mixture thickens slightly. Remove from heat.
2. Assemble the Chimichangas: Lay a warm tortilla flat on your work surface. Spread a spoonful of refried beans down the center (if using). Top with a generous scoop of the beef mixture, then sprinkle with a handful of shredded cheese.
3. Fold and Roll: Fold the left and right sides of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla up to form a cylinder, ensuring the sides are tucked in. Place seam-side down. Repeat with remaining tortillas and filling.
4. Cook the Chimichangas:
   • To Fry (for ultimate crispness): Heat about ½ inch of vegetable oil in a clean, heavy skillet over medium heat until shimmering (about 350°F). Carefully place 2-3 chimichangas seam-side down into the hot oil. Fry for 2-3 minutes per side until deep golden brown and crispy all over. Transfer to a paper towel-lined plate to drain.
   • To Bake (for an easier method): Preheat your oven to 400°F (200°C). Place the assembled chimichangas seam-side down on a lightly greased baking sheet. Brush or spray the tops lightly with vegetable oil. Bake for 18-20 minutes, flipping halfway through, until golden and crispy.
5. Serve: Let the chimichangas cool for 2-3 minutes before serving (the filling will be extremely hot). Serve with your favorite toppings like sour cream, guacamole, and pico de gallo.

Pro Tips for Perfect Chimichangas

• Seal the Deal: To prevent unrolling while frying, you can secure the seam with a toothpick before cooking. Just remember to remove it before serving!
• Drain the Beef: Draining excess fat from the cooked beef is crucial. A greasy filling can make the tortilla soggy and cause it to split during cooking.
• Don’t Overfill: Resist the urge to over-stuff your tortilla. About ½ cup of filling per large tortilla is perfect. Overfilling makes them difficult to roll and more likely to burst open.
• Air Fryer Option: For a great middle-ground, cook assembled chimichangas in an air fryer at 390°F for 10-12 minutes, flipping halfway, until crispy. Spray lightly with oil first.
• Make it a Meal: Serve your chimichangas with classic sides like Mexican rice, charro beans, or a simple corn and black bean salad.

Serving Your Chimichangas

These beef and cheese chimichangas are a complete, handheld feast. Serve them on a large platter with bowls of all the toppings so everyone can customize their own. They pair wonderfully with a side of restaurant-style salsa and chips for dipping. For another fantastic, crispy Tex-Mex inspired dish, try our Crispy Chicken Taco Bowls or our creamy One-Pot Taco Pasta.

Nutrition Information (Per Serving)

• Calories: ~480
• Carbohydrates: 38g
• Protein: 28g
• Fat: 24g
• Fiber: 4g
• Note: Nutrition is approximate and based on a baked chimichanga. Frying will increase fat content.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat for best crispiness, use an oven or air fryer at 375°F for 8-10 minutes. The microwave will soften the crispy shell. To freeze, assemble uncooked chimichangas, place on a parchment-lined baking sheet to freeze solid, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding 5-10 minutes to the baking time.

Frequently Asked Questions

What’s the difference between a chimichanga and a burrito?
A burrito is served soft, while a chimichanga is always fried or baked until the exterior is crispy and golden brown.

Can I use chicken instead of beef?
Absolutely. Shredded cooked chicken or ground turkey are excellent substitutes. Use about 3 cups of shredded chicken and mix it with the taco seasoning and salsa.

My chimichanga split open while frying. What happened?
This is usually caused by an overfilled tortilla, a tortilla that wasn’t warmed enough (making it crack), or oil that wasn’t hot enough. Ensure your oil is at 350°F and don’t overcrowd the pan.

Can I make these ahead of time?
Yes, you can assemble them completely, cover tightly, and refrigerate for up to 24 hours before cooking. You can also freeze them uncooked (see storage instructions).

Are chimichangas gluten-free?
Not traditionally, as they are made with flour tortillas. To make them gluten-free, use certified gluten-free large tortillas that are suitable for frying or baking.

More Tex-Mex and Comfort Food Recipes

If your family loves these beef and cheese chimichangas, they’ll enjoy these other hearty recipes. For a different take on ground beef, our Easy Cheeseburger French Fry Casserole is pure comfort food. If you’re in the mood for another stuffed and baked favorite, try our Easy Cheesy Chicken Stuffed Peppers. And for a fantastic appetizer, our Pineapple Chicken Tacos bites are always a hit.

Recipe Inspiration

This recipe focuses on the classic Tex-Mex technique of filling, rolling, and crisping a tortilla to create a handheld meal that’s both fun and deeply satisfying. The combination of seasoned beef, beans, and cheese is a timeless favorite, inspired by the approachable method shared in the Beef and Cheese Chimichangas recipe on The Fervent Mama.

Make These Crispy Chimichangas Tonight

Ready to make a dinner that everyone will cheer for? Save this recipe to your “Family Dinners” or “Tex-Mex Favorites” board to keep it handy. We’d love to see your golden-brown creations—tag us in your photos! For hundreds more recipes that turn simple ingredients into memorable meals, browse our full collection of easy dinner ideas.