Beef and Cheese Chimichangas

Introduction

These Beef and Cheese Chimichangas are a comforting Mexican-inspired meal made with seasoned ground beef, refried beans, salsa, and plenty of melted cheese wrapped inside large flour tortillas.

The filled tortillas are brushed with vegetable oil and baked until golden and crisp, giving you the satisfying crunch of a fried chimichanga without needing to deep-fry them. They make an easy weeknight dinner and are especially good served with salsa, sour cream, or your favorite toppings.

Quick Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6
• Course: Main Course, Dinner
• Cuisine: Mexican-inspired
• Calories: Approximately 570 per serving

Ingredients

• 1 lb ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning, or homemade
• 1/2 cup salsa
• 1 cup refried beans
• 1 1/2 cups shredded cheddar cheese or Mexican blend
• 6 large flour tortillas, burrito-size
• 2 tablespoons vegetable oil, for brushing or frying

Step-by-Step Instructions

1. Cook the Ground Beef

Heat a large skillet over medium heat.

Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through.

If there is excess grease, carefully drain it from the skillet.

2. Add the Onion and Garlic

Add the diced onion to the cooked beef.

Cook for about 3–4 minutes, until the onion softens.

Add the minced garlic and cook for another 30–60 seconds, until fragrant.

3. Season the Beef

Sprinkle the taco seasoning over the beef mixture.

Add the salsa and stir everything together.

Cook for another 2–3 minutes, allowing the flavors to combine and the filling to become slightly thicker.

Remove from the heat.

4. Warm the Refried Beans

Warm the refried beans in a small saucepan or microwave until they’re easy to spread.

If the tortillas are cold and stiff, warm them briefly as well. This makes them much easier to fold without tearing.

5. Assemble the Chimichangas

Place one large flour tortilla on a clean work surface.

Spread about 2–3 tablespoons of refried beans in the center.

Add a portion of the seasoned beef mixture and sprinkle with shredded cheese.

Fold the sides of the tortilla toward the center, then fold the bottom edge over the filling.

Roll it tightly upward into a burrito shape, making sure the filling stays inside.

Repeat with the remaining tortillas.

6. Bake the Chimichangas

Preheat the oven to 400°F (200°C).

Place the assembled chimichangas seam-side down on a baking sheet lined with parchment paper.

Brush the tops and sides lightly with vegetable oil.

Bake for approximately 15–20 minutes, turning once if desired, until golden brown and crisp.

7. Serve

Let the chimichangas cool for a couple of minutes before serving.

Top with your favorite toppings and serve while warm and crispy.

Recipe Tips for Success

• Don’t overfill the tortillas. Too much filling makes them difficult to roll and increases the chance of them opening during cooking.
• Warm the tortillas first. Soft tortillas fold much more easily and are less likely to crack.
• Drain excess beef grease. A greasy filling can make the chimichangas difficult to crisp.
• Roll them tightly. A snug roll helps keep the filling inside.
• Place them seam-side down. This helps prevent them from opening while baking.
• Brush with oil evenly. A light coating helps create a crisp, golden exterior.
• Let the filling cool slightly. Extremely hot filling can make the tortillas softer and harder to handle.

Ingredient Substitutions

Ground Beef

Ground turkey or ground chicken can be substituted for the beef.

Cheese

Cheddar, Monterey Jack, Colby Jack, or a Mexican cheese blend all work well.

Refried Beans

Black beans or pinto beans can be used if you don’t have refried beans. Mash them slightly to create a similar texture.

Salsa

Use mild, medium, or hot salsa depending on your preferred level of heat.

Flour Tortillas

Large burrito-size flour tortillas are best because they’re flexible and large enough to hold the filling.

Taco Seasoning

Use a homemade taco seasoning blend if you prefer to control the salt and spices.

Recipe Variations

Spicy Beef Chimichangas

Use hot salsa and spicy taco seasoning, or add diced jalapeños to the beef mixture.

Chicken and Cheese Chimichangas

Replace the ground beef with shredded cooked chicken.

Bean and Cheese Chimichangas

Skip the meat and increase the refried beans and cheese for a simple vegetarian option.

Loaded Beef Chimichangas

Add cooked rice, corn, black beans, or diced green chiles to the filling.

Extra Cheesy Chimichangas

Add a little extra cheese before rolling for an especially cheesy center.

Storage and Reheating

Store leftover chimichangas in an airtight container in the refrigerator for up to 3–4 days.

For the crispiest results, reheat them in an oven or air fryer at 375°F (190°C) until hot and crisp.

The microwave works for quick reheating, but the tortilla will be softer.

You can also freeze assembled, unbaked chimichangas. Wrap them individually and freeze for up to 2 months. Thaw in the refrigerator before baking.

Serving Suggestions

Serve Beef and Cheese Chimichangas with:

• Sour cream
• Guacamole
• Salsa
• Pico de gallo
• Shredded lettuce
• Diced tomatoes
• Jalapeños
• Fresh cilantro
• Mexican rice
• Black beans
• Corn salad

A spoonful of sour cream and fresh salsa on top makes a simple and flavorful finish.

Nutrition Information

Estimated per chimichanga:

• Calories: 570
• Protein: 29g
• Carbohydrates: 48g
• Fat: 29g
• Saturated Fat: 11g
• Fiber: 6g
• Sugar: 5g
• Sodium: 1,120mg

Nutrition information is an estimate and may vary depending on the brands of tortillas, cheese, taco seasoning, salsa, and other ingredients used.

Frequently Asked Questions

What is a chimichanga?

A chimichanga is essentially a filled burrito that is cooked until the tortilla becomes crisp and golden. It can be deep-fried, pan-fried, or baked.

Can I bake chimichangas instead of frying them?

Yes. This recipe uses the baking method. Brushing the tortillas with vegetable oil helps them become golden and crisp in the oven.

How do I keep the chimichangas from opening?

Don’t overfill the tortillas and roll them tightly. Place them seam-side down on the baking sheet before cooking.

Can I use corn tortillas?

Large flour tortillas are recommended because they are flexible and easier to roll. Corn tortillas can crack when folded around a large filling.

Can I make these chimichangas ahead of time?

Yes. You can prepare the filling and assemble the chimichangas several hours ahead. Keep them covered and refrigerated until you’re ready to bake.

What cheese is best for beef chimichangas?

Cheddar and Mexican cheese blends are excellent choices. Monterey Jack or Colby Jack are also good options because they melt smoothly.

Can I freeze Beef and Cheese Chimichangas?

Yes. Wrap assembled chimichangas individually and freeze for up to 2 months. Thaw them in the refrigerator before baking for the best results.

Final Thoughts

These Beef and Cheese Chimichangas are an easy way to turn simple ingredients into a hearty, crispy dinner. Seasoned ground beef, creamy refried beans, salsa, and melted cheese are tucked into large flour tortillas and baked until golden.

They’re easy to customize with different cheeses, salsa, beans, or spicy toppings, making them a reliable family-friendly meal whenever you’re craving something crispy and comforting.

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