Beef And Cheese Chimichangas

Why you’ll love this recipe

I love how this recipe delivers a perfect balance of textures, with a crispy outside and a rich, savory filling inside. It is simple to prepare and works well for family meals or casual gatherings. I also like that I can choose between a lighter baked version or a crispier skillet version. The flavors are classic Tex-Mex, and I can easily customize the toppings to suit my taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning
• ½ cup salsa
• 1 cup refried beans
• 1 ½ cups shredded cheddar cheese or Mexican blend
• 6 large flour tortillas (burrito-size)
• 2 tablespoon vegetable oil (for brushing or frying)

Directions

I start by cooking the ground beef and diced onion in a large skillet over medium heat until the meat is browned and the onion is tender.

I drain any excess grease, then stir in the garlic, taco seasoning, and salsa. I let it simmer for about 3 to 4 minutes until everything is well combined and flavorful.

I lay out the tortillas and spread a spoonful of refried beans down the center of each one.

I add a generous scoop of the beef mixture on top, followed by a handful of shredded cheese.

I fold in the sides and roll each tortilla tightly like a burrito.

For the oven method, I preheat the oven to 400°F (200°C), place the chimichangas seam-side down on a baking sheet, brush them lightly with oil, and bake for 18 to 20 minutes, flipping once until golden and crispy.

For the skillet method, I heat oil in a pan over medium heat, then cook the chimichangas seam-side down for about 2 to 3 minutes per side until they are crisp and golden.

I let them rest for a couple of minutes before serving, then I add toppings like sour cream, guacamole, lettuce, or salsa if I want extra flavor.

Servings and timing

I make 6 servings with this recipe.

I spend about 15 minutes preparing and 25 minutes cooking, so the total time is around 40 minutes.

Variations

I like to switch things up by using ground chicken or shredded beef instead of ground beef. Sometimes I add cooked rice or black beans to the filling for extra texture. I also enjoy mixing in pepper jack cheese for a little heat. When I want to make it lighter, I always go with the baked version, but when I crave extra crispiness, I choose the skillet method.

Storage/reheating

I store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. I like to keep them wrapped individually so they stay intact.

To reheat, I use the oven or an air fryer to bring back the crisp texture. I avoid microwaving when possible because it can make the tortillas soft. If I am short on time, I still microwave them and then crisp them up quickly in a pan.

FAQs

Can I make chimichangas ahead of time?

I can assemble them ahead and store them in the refrigerator, then cook them when I am ready to serve.

Can I freeze chimichangas?

I can freeze them before or after cooking. I wrap them tightly and store them in a freezer-safe container, then reheat in the oven when needed.

What is the difference between a burrito and a chimichanga?

I find that a chimichanga is essentially a fried or baked burrito, which gives it that crispy exterior.

Can I make this recipe vegetarian?

I can replace the beef with beans, sautéed vegetables, or plant-based meat alternatives for a vegetarian version.

How do I keep them from unrolling while cooking?

I always place them seam-side down first, which helps them stay sealed while cooking.

Conclusion

I really enjoy how these beef and cheese chimichangas turn out every time. They are crispy, flavorful, and easy to customize based on what I have on hand. Whether I bake or fry them, they always come out satisfying and perfect for a comforting meal.