Beef And Cheese Chimichangas Recipe

There's nothing quite like biting into a crispy, golden-brown chimichanga filled with savory beef and gooey melted cheese. The crunch of the fried tortilla combined with the rich, flavorful filling makes this dish an irresistible favorite.

this Recipe

I first made these beef and cheese chimichangas on a whim, trying to recreate a restaurant-style dish at home. To my surprise, they turned out even better than the takeout version—crispy, cheesy, and packed with bold, Tex-Mex flavors. Now, they’re a staple in our house, perfect for quick dinners or even a fun weekend meal.

Get ready to enjoy a restaurant-quality dish right from your kitchen.

Why You'll Love This Beef And Cheese Chimichangas Recipe

Get ready to fall in love with one of the crispiest, most satisfying meals you’ll ever make. These chimichangas are everything you crave in a Tex-Mex dish—crunchy, cheesy, and bursting with bold flavors.

First, they’re incredibly easy to make. While deep-fried dishes might seem intimidating, this recipe walks you through a foolproof method to achieve that perfect golden crunch without the mess of a deep fryer.

The beef filling is packed with flavor, thanks to a delicious blend of spices, onions, and garlic. Combined with melty cheese, every bite is packed with bold, savory goodness.

These chimichangas are also highly customizable. Whether you want to add beans, swap out the protein, or experiment with different cheeses, the possibilities are endless.

Best of all, they’re perfect for meal prep. Make a big batch, freeze them, and reheat for an easy, satisfying meal any time of the week.

Ingredients Notes

The secret to the perfect beef and cheese chimichangas lies in the balance of simple yet flavorful ingredients. Each component plays a crucial role in making this dish as delicious as possible.

Ground beef is the star of the filling. I recommend using an 80/20 blend for the best flavor and texture. The slight fat content keeps the beef juicy and prevents it from drying out during cooking.

Cheese is what makes these chimichangas extra indulgent. Shredded cheddar, Monterey Jack, or a Mexican blend work beautifully. The cheese melts into the beef mixture, creating a rich and creamy filling.

Flour tortillas are essential for that classic chimichanga crunch. Use large, burrito-sized tortillas to ensure they hold the filling without breaking. Warm them slightly before assembling to make them more pliable.

Spices and seasonings elevate the beef mixture. A blend of chili powder, cumin, paprika, and garlic powder gives the filling that signature Tex-Mex flavor. Feel free to adjust the spice levels based on your preference.

Cooking oil is needed for frying. While vegetable or canola oil works best, you can also use avocado oil for a healthier option with a high smoke point.

If you have an air fryer, you can skip the frying altogether and achieve a crispy result with minimal oil—just a light spray is all you need.

How To Make Beef And Cheese Chimichangas

Making these beef and cheese chimichangas is easier than you might think. Follow these simple steps, and you’ll have a plate full of crispy, cheesy goodness in no time.

Start by cooking the beef filling. In a large skillet over medium heat, brown the ground beef, breaking it up with a spatula as it cooks. Once fully browned, drain any excess grease and return the beef to the skillet.

Add diced onions and minced garlic to the pan, cooking until the onions are soft and fragrant. Stir in chili powder, cumin, paprika, salt, and pepper, ensuring the beef mixture is evenly seasoned. Let it simmer for a couple of minutes to allow the flavors to meld.

Remove the pan from the heat and stir in the shredded cheese. The residual heat will melt the cheese, creating a rich, creamy filling. Let the mixture cool slightly before assembling the chimichangas.

Warm the flour tortillas in the microwave for about 15 seconds to make them more flexible. Spoon a generous portion of the beef and cheese mixture onto the center of each tortilla. Fold in the sides, then roll tightly from the bottom up, securing the filling inside.

Heat about an inch of oil in a deep skillet over medium-high heat. Once the oil is hot (about 350°F), carefully place the chimichangas seam-side down in the pan. Fry until golden brown on one side, then flip and cook the other side until crisp.

Once fried, transfer the chimichangas to a plate lined with paper towels to drain excess oil. Let them cool for a minute before serving.

Storage Options

These chimichangas store beautifully, making them a great make-ahead meal option.

For refrigeration, let the chimichangas cool completely before placing them in an airtight container. They’ll stay fresh in the fridge for up to 3 days. Reheat them in the oven at 350°F for about 10 minutes to maintain crispiness.

For freezing, wrap each chimichanga individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, bake at 375°F for 20-25 minutes or air fry at 350°F for 10-12 minutes.

Avoid microwaving if possible, as it can make the tortillas soggy instead of crispy.

Variations and Substitutions

One of the best things about this recipe is its versatility. Here are some fun ways to customize your chimichangas.

Swap the protein by using shredded chicken, ground turkey, or even black beans for a vegetarian version. The seasonings work well with any filling you choose.

Try different cheeses like pepper jack for a spicy kick or queso fresco for a milder, authentic touch. Mixing multiple cheeses adds extra depth of flavor.

Add beans or rice for a heartier filling. Black beans, refried beans, or Mexican rice make a great addition while keeping the dish budget-friendly.

For a healthier option, bake or air fry instead of deep-frying. Brush the chimichangas with oil and bake at 400°F for about 20 minutes, flipping halfway through, or air fry at 375°F for 10-12 minutes.

Spice it up by adding chopped jalapeños or a dash of hot sauce to the beef mixture. If you love extra heat, drizzle the finished chimichangas with spicy salsa or chipotle crema.

No matter how you make them, these beef and cheese chimichangas are bound to be a hit. Whether you're serving them for a weeknight dinner or a weekend feast, they’re sure to disappear fast. Enjoy every crispy, cheesy bite!

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